Cheddar cheese is one of the sliceable semi-hard cheeses and is usually consumed at breakfast. 1 kg of fresh cheese produced an average of 10-11 liters of cow's milk in Turkey. It is vacuumed and offered for sale shortly after it is produced. Yellowish white-yellow colored, slightly salty cheese. A good cheddar cheese should be molded properly. It should not crumble when cut and should withstand bending and twisting. The important point in fresh cheddar is the appearance and taste. If the cheese does not crack during this curl, it means that the missing milk was produced without using it and is desirable.