White cheddar is cheddar cheese left in its natural pale ivory color, without the annatto or paprika extract used to dye most supermarket cheddar orange. The coloring is a marketing addition with no effect on flavor or aging; underneath the dye, all cheddar starts out this same pale color.
Cheddar originated in the village of Cheddar in Somerset, England, where cow's milk is curdled, pressed, and aged from a few months up to several years in the traditional style. Longer aging produces a sharper, firmer, more crumbly cheese, while younger white cheddar is milder and creamier.
In the United States, Vermont and Wisconsin are known for aged white cheddar, a point of regional pride distinct from the mass-market orange cheddar sold elsewhere in the country.
White cheddar is used wherever cheddar is called for: macaroni and cheese, grilled cheese, cheeseburgers, cheese boards, and as a topping for soups and stews. Its flavor is sharp, tangy, and slightly nutty, growing more pronounced with age, and it pairs well with apples, pears, grapes, nuts, and cured meats.