Wookey Hole Caves then passes through major cave systems such as Swildon's Hole, Eastwater Cavern and St Cuthbert's Swallet, around Priddy, but 95% is water that has percolated directly into the limestone. The southern slopes of the Mendip Hills largely follow the flanks of an anticline, a fold in the rock that is convex upwards and has its oldest beds at its core. On the Mendips the crest of the anticline is truncated by erosion, forming a plateau. The rock strata here dip 10–15 degrees to the southwest. The outer slopes are mainly of Carboniferous Limestone, with Devonian age Old Red Sandstone exposed
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,