I know in England there's a strictly controlled limit, on what can be called Cheddar cheese. But to us feriners, Cheddar covers a wide array of tastes. It varies greatly due to the milk used, pasturized or not, butterfat content, etc. Also the time of year it was made, how it was aged, and a host of other things affect the taste.
Starting when my mother was a baby, the family would trek to the Crowley Cheese Factory in Healdville, Vermont (featured on Dirty Jobs), and buy 33 lb wheels of Colby Cheddar, twice a year. They've even replicated the limestone caves you have, up there.
I'm currently hooked on a "New York" Cheddar, made in Wisconsin, I get from a little store in Elmer New Jersey, for $10 a pound. It's marvelous, but probably different from what you call cheddar.
