切達乾酪

形狀象鼓，直徑有15英寸，並且外層有天然的布狀外殼。通常，切達乳酪的顏色從白色到淺黃色不等。還有一些切達的顏色是人為加上的，使之成為一種橘黃色。切達是有牛奶做成的，如果用適當的方法製作就會有著非常細微的鬆散組織。在它還很嫩的時候，它的結構是平滑的。它的氣味會隨著它的成熟越來越重。通常它的成熟期是9到24個月。購買切達的重要事項就是看它的日期。奶加熱到86華氏度的時候加入乳發酵劑。一小時后加入rennet（凝乳酶）。當凝乳形成的時候，就會形成大理石狀的小塊，把它加熱到100華氏度。倒出乳清，然後它們切成小塊。凝乳要壓一整夜，並在陰涼的地方保存4天。跟其他有名的乳酪不一樣，切達的名字並沒有受保護，因此它被世界上很多製造商利用著。

Cheddar is the most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs. The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddar's name is not protected so it has been used and abused by many producers around the world.

2006年7月24日，多明尼加標準和質量體系總理事會修訂了關於切達乾酪的標準，內容包括定義、原材料和生產要求、分類、一般要求、理化要求、感官和微生物要求、包裝和標籤的要求等。

該標準擬生效日期為2006年12月31日。