When you think Cheddar, you probably think of those clean, orange blocks from Wisconsin. Those are delicious and great for melting, but it’s time you see how the British do Cheddar, too. Formed in wheels, coated in lard, and wrapped in muslin, they’re fruitier, more acidic, and much earthier than your typical block Cheddar. They’re also dryer and won’t melt well, so save these for the cheese plate. Look for Montgomery’s Cheddar or, for an American take on this style, Willi’s Bandaged Cheddar made in Wisconsin. Pair with a juicy IPA and take your tongue to pleasure town.