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This is one of the only traditional Cheddars still made in Devon. It is made from selected summer or autumn milk and matured for 24 months. It has distinctive grassy flavours on the cloth with a creamy texture. The ageing process has developed a lingering full-rounded flavour that is not too acidic. The origin of the name cheddar comes from the cheese manufacturing process of cheddaring where the curds are cut and turned over and over to release as much of the whey as possible. The remaining particles are smooth and silky.