There's always time for an argument!
Actually, unlike gruyere, champagne, parm-reg, etc. "cheddar" is reflective of a way of making
cheese ("cheddaring") that originated in England (in Cheddar) and not
a DOC-type label of origin.
A cheddar chese had been made using a particular recipe or way of making cheese, caled "cheddaring."
Cheddar cheese can be made anywhere, but should not be called cheddar without being made via that method or recipe.
Gruyere must be made in Switzerland. Champagne in France, etc. Those are domain controlled names, not methods of making the product.
They don't even make cheese in Cheddar, Somerset, England, anymore even though that is where it was invented.
Back to the qualities of the cheese, though....
is my favorite brand of supermarket cheese (by far the best of the Kraft, Landolakes, Sargento crowd), but if you want to try a really
nice cheddar, go to a cheesemonger and get yourself a nice FARMHOUSE or artisanal cheese. Good ones come from all over. Grafton Village
(from Vermont) is excellent and a favorite of mine. Montgomery Farm
from Somerset, England is another great one. And pretty much anything from Neal's Yard
After all this discussion, I have decided to hit Formaggio
and have a cheese-a-palooza for dinner!