Reservoir Hole high and long. Prior to the discovery, the largest void under the Mendip Hills was thought to be "Main Chamber" in GB Cave, which is high. Before the find in 2012, the cave was already noted for a number of fine formations, and the newly discovered chamber, which has been named “The Frozen Deep”, contains pure-white pillars tall, as well as many stalagmites and stalactites. The possibility of a connection between Reservoir Hole and Gough's Cave, one of the show caves in Cheddar Gorge, has been raised, as the two caves are in close proximity. The stream in Reservoir Hole
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,