Cheddar cheese was first made in England but is now made pretty much everywhere. Cheddar has a flavor that is different from other types of hard and semi-hard cheeses due to several things -- namely, the heating or "cooking" of them, the process of cheddaring, and the aging process.
Cheddaring is a cheesemaking process that produces a distinctive style of cheese. After curds form during the cheesemaking process, they are cut up into smaller pieces to expel liquid (whey). The smaller the curds are cut, the more liquid will drain from them. The more liquid that drains from the curds, the firmer the resulting cheese will be. This step of cutting the curds is used when making almost all types of cheese, but it is taken one step further for cheddar cheese.
To make cheddar, the curds are cut up and then pressed together into slabs. The slabs of curds are stacked on top of each other. The weight of stacking the slabs of curds on top of one another presses out even more moisture. Then the slabs of curds are cut up again, pressed into slabs again and stacked again. This is cheddaring. The process continues until so much whey is expelled that after aging, the cheese will have a crumbly, layered, dense texture