About the same.
Mold tends to grow faster on Swiss cheese compared to mild cheddar because Swiss cheese has a higher moisture content and less acidity, creating a more favorable environment for mold growth. Additionally, the presence of smaller holes in Swiss cheese provides more surface area for mold spores to settle and thrive.
It's a combination of three cheeses. Swiss, provolone, and cheddar. The walls are cheddar, the floor is provolone, and the ceiling is swiss. You should visit it before the cheese ages too much and becomes more expensive.
We mostly produce more of cheddar cheese! But California produces a lot of cheese to so it might be a tie!
Here are some different kind of cheeses: goat cheese Sharp cheddar swiss cheese american cheese and plenty plenty more
Cheddar cheese does
There are hundreds of them such as Cheddar, Stilton, Caerphilly, Red Leicester, Wensleydale, Lancashire.....
rainbow, cheddar, colby, provolone, swiss, gouda, feta, montereyjack, farmer, freashcurds, and much much more.
Comte would be a very good substitute. Other than that, a cheddar or similar.
Jack cheeses (including monterrey) are softer, less aged cheeses and will mold faster than harder cheeses like cheddar under the same conditions. This is because there is a higher moisture content in jack type cheeses than in harder, more aged cheeses like cheddar.
The flavor of sharp cheddar cheese is stronger and more intense than that of medium cheddar cheese.
Cheddar is certainly the most popular cheese in the UK, more Cheddar is sold than any other cheese but I would not describe it as 'famous'.
Sharp cheddar cheese has a stronger, more intense flavor compared to mild cheddar cheese. It also has a firmer texture and crumbly consistency, while mild cheddar is softer and creamier.