The "big cheese" of American cheeses is Cheddar, originally made in Cheddar, England. This cheese can be found in white or yellow with a rich, nutty flavor that becomes sharper with age. Mild Cheddar is aged 30 to 60 days, it has a firm, supple texture, it slices easily and is well-suited to melting applications. The process of milling and piling curds prior to pressing is called Cheddaring, which is where Cheddar gets its name. It shreds well and compliments an omelet quite nicely. As with all cheddars; use for anything: breakfast, snacking, on sandwiches, or with fruit.