A technique has been developed for the production of Cheddar‐type cheese of intermediate (25%) and low (16%) fat content. The development of flavour and texture in these cheeses was monitored over a six‐month maturation period. At the lower level of fat, the cheese did not develop adequate Cheddar flavour, and the cheese was over‐firm. At the intermediate level of fat, a mild Cheddar flavour was produced, and the texture imp