Cheddar Gorge a tourist destination. In a 2005 poll of "Radio Times" readers, following its appearance on the 2005 television programme "Seven Natural Wonders", Cheddar Gorge was named as the second greatest natural wonder in Britain, surpassed only by Dan yr Ogof caves. The gorge attracts about 500,000 visitors per year. Cheddar is a gorge lying on the southern edge of the Mendip Hills. The maximum depth of the gorge is , with a near-vertical cliff-face to the south, and steep grassy slopes to the north. The B3135 road runs along the bottom of the gorge. The area is underlain by Black
Cheddar cheese cut into cubes to drain the whey, and then stacked and turned. Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for 15 months or more. The cheese is kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties produced worldwide, caves provide an ideal environment for maturing cheese; still, today, some Cheddar cheese is matured in the caves at Wookey Hole and Cheddar Gorge. Additionally, some versions of Cheddar cheese are smoked. The ideal quality of the original Somerset Cheddar was described by Joseph Harding in 1864 as "close and firm in texture,