There is actually some very good American cheddar, although mostly it's a bit different than the "real" thing. However, it's become a staple through massive pr

There is actually some very good American cheddar, although mostly it's a bit different than the "real" thing. However, it's become a staple through massive production of something quite different. I imagine a lot of it has to do with inputs, there has been a race to the bottom for milk prices which means both breeds and feed compromise on taste for volume, all milk is pasteurized, minimal aging is done in massive blocks, etc.