Negotiations for a voluntary limitation on cheddar deliveries from overseas are still in progress.
The import of cheddar has nothing to do with quotas.
Production of mature cheddar reached 28,346 tonnes in 1986, but is likely to fall back to around 21,000 tonnes this year.
Cheddar properly stored does not really get ripe for at least six months.
It contained cheddar mixed with white truffles and sprinkled with edible gold dust, and cost 110.59.
Preparation includes the pouring of cheddar sauce over chips or sprinkling cheddar over chips and then putting the dish under a grill.
Some suggestions include cheddar and dill, sundried tomato and herb, garlic and feta, etc.
Strong, extra-mature cheddar, sometimes called vintage, needs to be matured for up to 15 months.
