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Cheddar cheese is popular because it appeals to Western palates. Like many foods, cheddar ranges from awful to fabulous depending on two factors. One is how the cheese is made. Cheddar can be produced industrially and taste bland. The cheese tastes better when aged but even then there's a limit. A long time ago I bought cheddar from a specialized cheese-maker in the Midwest that had been aged 20 years. Twenty! I assumed it'd be the pinnacle of food but was disappointed: it was simply ordinary. If you take normal cheese and let it sit, you'll get something better than what you started with but not necessarily terrific.
The second factor, of critical importance, is the quality of cheddar's prime ingredient, milk. The taste and quality of milk varies depending a host of influences. Until recently I've been buying Cabot cheddar cheese because its milk, produced in upstate New York, is very good, much better than competitors in the supermarket. But Cabot isn't the best cheddar in the world. I recently discovered what is the best and that brand now resides in my frig on a regular basis.
The special cheese is made by Snowdonia Cheese Company and is called "Rock Star." You can buy it locally at Sayville Cheese, a delightful little shoppe that rotates its wares. Rock Star isn't expensive (a 5 oz. package costs only $12). If you want to try before buying they will offer you a taste -- or you can ask me and I'll give you some.
Rock Star cheddar is made in Wales; Snowdonia is a region in the northern part of that country. Wales is an agricultural nation with long history of dairy production. Milk used in the cheddar reflects the country's cows, soil, air and overall environment. There are fancy words for this (e.g., terroir) but all you need know is it's very good.
Rock Star has a stronger, sharper taste than most cheddars but I find it delicious. Flavor explodes in your mouth. If you want to dilute it simply use the cheese in cooking. It's great mixed with cooked veggies like spinach or corn.
Ask me and I'll give you some.