50%

I’m sure that if I took a DNA test at the moment it would probably come back as 50% cheese.
Anyway, this was a strong, crumbly, unpasteurised, award winning, Keens farmhouse cheddar, matured for 12 months.
I used it to knock up a cheese sauce to go with broccoli, pasta & smoked salmon. Rather nice it was too.
I am now probably 51% cheese.