Cheddar is a firm cow's-milk cheese named for the English village of Cheddar in Somerset, where it has been made since at least the 12th century using a curd-stacking process known as 'cheddaring.' It ranges from pale ivory to (often dyed) orange, and from mild and creamy when young to sharp, tangy, and crumbly after months or years of aging. It is one of the most widely produced cheeses in the world, made in the UK, the United States, Canada, and elsewhere, and is used for melting, grating, and slicing in dishes from grilled cheese to macaroni and cheese.