How is “Cheddar” cheese distinguished in terms of production?

The process of cheddaring is central to the production of Cheddar cheese and differentiates it from other cheeses. This unique method involves stacking and turning the curds at a specific temperature, which allows the cheese to develop its characteristic texture and complex flavor profile. The manipulation of the curds encourages moisture expulsion and contributes to the firm, dense texture that Cheddar is known for. This process is critical for achieving the desired sharpness and richness that Cheddar varieties can exhibit, making it a hallmark of Cheddar production.

On the other hand, the other options touch on aspects that are either not specific to Cheddar or are misleading. For instance, while ultra-pasteurized milk can be used for various cheese production, it is not a defining characteristic of Cheddar. Additionally, the addition of herbs does not apply to the classic definition of Cheddar, which is traditionally a plain cheese. Finally, forming cheese into blocks immediately after curdling is a more general practice that can apply to many cheese types, not specifically Cheddar, which requires the distinct cheddaring process to develop its signature qualities.