Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow's milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. Mild cheddars are aged from 3 to 6 months, while sharp cheddars are aged 9 to 12 months.
Mild cheddar is about 0.0 to 2.1% lactose, while older cheddar contains trace amounts to 2.1%.
Cheddar cheese is made by cheesemakers who add rennet to cow's milk to curdle it and then separate the solid curd from the liquid whey. Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, and Lactobacillus lactis have been found in Cheddar cheese.
An intolerance to cheddar cheese may indicate a lactic acid, gut biome, yeast or fungi imbalance, or an inflamed digestive system.
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