Caseus Cheddarensis,^[1][2] Anglice cheddar cheese, est varietas casei naturalis comparate duri gustatuque aliquando acris et albidi (vel aurantii, si res colorificae sicut annatto adduntur) in Anglia inventi atque ex Cheddar oppido in comitatu Somersetensi nuncupati. Similes eiusdem nominis casei in Scotia, Hibernia, Canada, Nova Zelandia, Civitatibus Foederatis, aliisque civitatibus ex saeculo XIX conficiuntur.

Caseus nomine West Country farmhouse Cheddar cheese in civitatibus Europaeis venundatus debet in regione delimitata Angliae occidentalis et in modis definitis fieri; ex anno 1996 appellationem in Europa protectam habet.

• "Lactalis McLelland's 'Seriously': driving the cheddar market" in Grocery Trader (Octobris 2006)
• "Cheddar Cheese" in Laura Mason, Catherine Brown, Traditional Foods of Britain: an inventory (Totnes: Prospect Books, 1999) pp. 118-120
• Ned Palmer, A cheesemonger's history of the British Isles (Londinii: Profile, 2019) pp. 217-249 et alibi
• Bronwen Percival, "Cheddar"; Val Bines, "Cheddaring" in Catherine Donnelly, ed., The Oxford Companion to cheese (Novi Eboraci: Oxford University Press, 2016) pp. 131-136

• Casei Britannici

• De caseo Cheddarensi Anglico
• De caseo Cheddarensi Canadensi
• De caseo Royal Canadian Cheddar
• De caseo Cheddarensi Novozelandensi
• De caseo Cabot Cheddar in civitate Monte Viridi confecto
• De appellationibus lacticiniis Europaeis (Hispanice, Danice, Theodisce, Neograece, Anglice, Francogallice, Italiane, Batavice)