White cheddar

White cheddar is a type of cheese made from cow's milk, typically aged for a shorter period than yellow cheddar, resulting in a milder flavour and paler colour. It is produced using a similar cheesemaking process, involving curdling milk with rennet and then draining the whey. The absence of annatto, a natural food colouring often used in traditional cheddar, contributes to its white appearance.

White cheddar is used to add a distinct, sharp, and slightly tangy cheese flavour to a variety of foods. Its melting properties make it ideal for use in pizzas, pasta dishes, sauces, and as a topping for baked goods. It is also commonly found in grated or block form for general culinary use.

White cheddar is a dairy product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein, calcium, and vitamin B12. Like other cheeses, it can be high in saturated fat and sodium. The NHS advises that saturated fat intake should be reduced for better heart health. Typical consumption of cheese as part of a balanced diet is not associated with adverse health effects.