Cheddar cheese is one of the most popular cheeses in the world. This cheese is typically made from pasteurized cow’s milk and it can be classified as hard cheese. The manufacture of Cheddar cheese consists of preparing and standardizing milk, adding the ingredients, coagulating milk, cutting the coagulum into small cubes, heating and agitating the cubes, removing the whey, cheddaring, milling, dry-salting, molding, pressing, packaging, and ripening. This chapter is a practical guidance for Cheddar cheese manufacture.