Kerrygold's Reserve Cheddar boasts immediately eye-catching packaging - the black wrapping with gold accents screams sophistication. Texturally, I found this cheese to be a bit flakier than some of the rest, but it didn't sacrifice the creamy mouthfeel that's characteristic to nearly all of these cheeses.
Gently warmed milk is separated into curds with rennet, then inoculated with Penicillium candidum (sometimes called P camemberti), which gives it that characteristic flavour and white mould rind. It's then transferred to moulds, salted and ripened for a month or longer.