Caves of the Mendip Hills then rising up a fracture in the rock. Few caves on the Mendip Hills are more than deep or a few kilometres in length, (with some notable exceptions, such as Swildon's Hole which is over long), but a number are complex with several levels of passages which have been abandoned by the water, for example those around Cheddar. The catchment area of the Cheddar Yeo, which rises in Gough's Cave, measures . Dye marking shows that some of the water travels underground for up to , taking up to 14 days to reach Cheddar. When Banwell Bone Cave was discovered
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,