is also called American, store, sharp, Rabbit, yellow, beer, Wisconsin
Longhorn, mouse, and even rat.

The seasoned, sapid Cheddar-type, so indispensable, includes dozens of
varieties under different names, regional or commercial. These are
easily identified as sisters-under-the-rinds by all five senses:

sight: Golden yellow and mellow to the eye. It's one of those
round cheeses that also tastes round in the mouth.

hearing: By thumping, a cheese-fancier, like a melon-picker,
can tell if a Cheddar is rich, ripe and ready for the Rabbit.
When you hear your dealer say, "It's six months old or more,"
enough said.

smell: A scent as fresh as that of the daisies and herbs the
mother milk cow munched "will hang round it still." Also a slight
beery savor.

touch: Crumbly--a caress to the fingers.

taste: The quintessence of this fivefold test. Just cuddle a
crumb with your tongue and if it tickles the taste buds it's
prime. When it melts in your mouth, that's proof it will melt in
the pan.

Beyond all this (and in spite of the school that plumps for the No. 2
temperance alternative) we must point out that beer has a special
affinity for Cheddar. The French have clearly established this in
their names for Welsh Rabbit, _Fromage Fondue à la Bière_ and _Fondue