Cheddar cheese is a relatively hard, yellow to off-white, and sometimes sharp-tasting cheese, produced in several countries around the world. It has its origins in the English village of Cheddar in Somerset. It is the most popular cheese in the United Kingdom, accounting for 51 percent of the country's £1.9 billion annual cheese market and the second most popular cheese in the United States, behind Mozzarella, with an average annual consumption of 10 lb (4.5 kg) per capita.
The name "Cheddar cheese" is widely used and has no Protected Designation of Origin (PDO) within the European Union, but only Cheddar produced from local milk within four counties of South West England may use the name "West Country Farmhouse Cheddar." Producing countries include Australia, Belgium, Canada, Ireland, the Netherlands, New Zealand, South Africa, Sweden, the United Kingdom, and the United States. Cheddars can be industrial or artisan cheeses. The flavour of industrial cheese varies significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage; this may indicate the maturation period, or food additives used to enhance the flavour. Artisan varieties develop strong and diverse flavours over time.
The cheese originates from the village of Cheddar in Somerset, South West England. Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and constant temperature for maturing the cheese.
Central to the modernization and standardization of Cheddar cheese was the nineteenth century Somerset dairyman Joseph Harding. For his technical developments, promotion of dairy hygiene and unremunerated propagation of modern cheese-making techniques he has been described as the father of Cheddar cheese. Harding introduced new equipment into the process of cheese making, including his "revolving breaker" for curd cutting, saving much manual effort.
The "Joseph Harding method" was the first modern system for Cheddar production based upon scientific principles. Harding stated that Cheddar cheese is "not made in the field, nor in the byre, nor even in the cow, it is made in the dairy." He and his wife were behind the introduction of the cheese into Scotland and North America. Joseph Harding's son, Henry Harding, was responsible for introducing Cheddar cheese production to Australia.
But it is the best cheese to me. Most versatile, even if it is not always the best choice. 
