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Hard cheese dating from the 16th century prepared by a particular method (cheddaring); originally from the Cheddar area of Somerset, England; matured for several months or even years. Red Cheddar is coloured with annatto; fat-reduced versions are now made. A 30‐g portion is a rich source of vitamin B12, a source of protein, niacin, and vitamin A; contains 10 g of fat, 200 mg of calcium, 200 mg of sodium; supplies 120 kcal (500 kJ).

Subjects: Medicine and Health.

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