Cheddar, which originated in England, is available in a multitude of varieties, including sharp, extra-sharp, medium, mild, New York–style, white and Vermont-style, and any whole-fat cheddar contains approximately 6 grams of protein per one ounce serving.
“In general, the longer the cheddar is aged, the sharper and more complex the flavor becomes,” says Matthew Black, M.S., R.D.N., L.D., a registered dietitian at The Ohio State University Wexner Medical Center. The only difference between yellow and white cheddar is the color. An all-natural coloring agent called annatto is usually used to produce the yellow hue, though some brands use synthetic dyes instead.
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