Thanks SRS that's what I guessed. I know the stuff, we get these large blocks of mass produced 'Cheddar' (so called) in the UK too, often in the cheap own-brand ranges of supermarkets. Firm and slightly waxy in texture, pale and quite bland tasting, especially in comparison to 'proper' aged Cheddars which are rich and deep flavoured. 'Vintage' Cheddar is the best (and usually the most expensive too), but a good aged Farmhouse Cheddar (traditional artisan Cheddar, not factory made) is something else. I love it when you get those salty crystals running through, you only get those with the strongest Cheddars (and other well aged cheeses of course). A good strong Farmhouse Cheddar can have quite an earthy aroma to it ..Mmmy - of course all that's for special occasions only for me, now that I've given up dairy! But this Xmas I'm going to get in a few nice cheeses to enjoy, and a strong Farmhouse Cheddar will be a must - asthma be buggered!