Aged Cheddar for Savory Baking

Young mild cheddar melts into dough without contributing much flavor; for maximum impact in savory biscuits, crackers, and scones, use well-aged sharp cheddar at least 12 months old. Extra-sharp cheddar aged 18 or more months provides the most punch, while cloth-bound or cave-aged varieties add complexity. Grate the cheese finely so it distributes evenly throughout the dough; large shreds can cause baked goods to fall apart or create uneven pockets. A small addition of finely grated Parmesan can boost savory depth without overwhelming the cheddar character.