"The combination of scalding and cheddaring opened the door for cheesemakers all over the globe, including in America, to produce a magnificent cheese," Kindsted said. "My home state of Vermont began producing this style of cheese under the revered name of "cheddar" around 200 years ago. Vermont cheddar cheesemakers are keenly aware of the debt of gratitude that is owed to their English cheesemaker counterparts."