Yes—you read that right. Cheddar isn’t just a cheese… it’s a process. In this one-hour class, Megan Vaughan breaks down what it really means for a cheese to be “cheddared,” how the technique shapes flavor and texture, and why cheddars can vary so wildly from one wheel to the next. Expect nerdy cheese facts, side-by-side discoveries, and a whole new respect for this iconic style.
