Cheddar

Family: Brassicaceae Vegetable

Planting Schedule

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Rich, velvety curds in a sunlit Cheddar-gold hue arrive with a satisfying, fine-grained bite and a gentle, sweet-nutty flavor.

At maturity, the heads form dense, domed “cheese” clusters that hold their color beautifully and stay tender through the season. Grow Cheddar for standout fresh salads and vibrant roasted trays, or for turning into smooth, golden sauces that showcase its mellow character.

Light: Full SunMaturity: 75 DaysHabit: Rosette

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Cheddar Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 27th	May 25th	Aug 8th – Aug 29th
Zone 2b	Apr 17th	May 15th	Jul 29th – Aug 25th
Zone 3a	Apr 17th	May 15th	Jul 29th – Sep 1st
Zone 3b	Apr 21st	May 19th	Aug 2nd – Sep 21st
Zone 4a	Apr 17th	May 15th	Jul 29th – Sep 24th
Zone 4b	Apr 15th	May 13th	Jul 27th – Sep 27th
Zone 5a	Apr 10th	May 8th	Jul 22nd – Sep 30th
Zone 5b	Apr 6th	May 4th	Jul 18th – Oct 5th
Zone 6a	Apr 3rd	May 1st	Jul 15th – Oct 10th
Zone 6b	Mar 28th	Apr 25th	Jul 9th – Oct 16th
Zone 7a	Mar 23rd	Apr 20th	Jul 4th – Oct 20th
Zone 7b	Mar 13th	Apr 10th	Jun 24th – Oct 28th
Zone 8a	Mar 4th	Apr 1st	Jun 15th – Nov 5th
Zone 8b	Feb 23rd	Mar 23rd	Jun 6th – Nov 12th
Zone 9a	Feb 6th	Mar 6th	May 20th – Nov 26th
Zone 9b	Jan 12th	Feb 9th	Apr 25th – Dec 9th
Zone 10a	—	Oct 1st	Dec 15th – Feb 28th
Zone 10b	—	Oct 1st	Dec 15th – Feb 28th
Zone 11a	—	Oct 1st	Dec 15th – Feb 28th
Zone 11b	—	Oct 1st	Dec 15th – Feb 28th
Zone 12a	—	Oct 1st	Dec 15th – Feb 28th
Zone 12b	—	Oct 1st	Dec 15th – Feb 28th
Zone 13a	—	Oct 1st	Dec 15th – Feb 28th
Zone 13b	—	Oct 1st	Dec 15th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	42
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	6

Culinary Notes

Chef's Note

Cheddar cauliflower earns its name at the table: dense, finely grained curds that roast fast and caramelize at the edges without turning mushy. Its mellow sweetness plays beautifully with salty, browned fats and sharp acids, so it can carry a sauce without tasting flat.

Best Uses

roasting on high heat until the edges bronze while the curd stays tender
fresh cauliflower salads where the bite needs to stay crisp-fine under dressing
turning into a smooth golden cauliflower “cheese” sauce or purée for coating pasta and toast
quick sautéing/steaming, then finishing with a knob of butter for a glossy mouthfeel

Flavor Profile

gentle sweet-nutty flavor velvety, fine-grained bite Cheddar-gold sweetness that roasts to deeper caramel tones

Kitchen Pairings

brown butter lemon capers parmesan chicken stock smoked paprika

Frequently Asked Questions

How do I prevent and treat clubroot or blackleg on Cheddar (Brassica oleracea var. botrytis)?

Cheddar cauliflower is prone to clubroot (swollen roots) and blackleg (dark, sunken stem lesions). Avoid planting in any soil where brassicas grew in the last 3–4 years, and keep roots cool and evenly moist rather than waterlogged. If you see symptoms, remove affected plants immediately and don’t compost them; for prevention on future beds, improve drainage and use labeled brassica-safe biological controls such as Trichoderma or foliar copper/biologicals early when plants are small.

During the main growing phase, how often should I water Cheddar so heads develop well?

From transplant through head formation (roughly when curds start sizing up), keep soil consistently moist—about 1–1.5 inches (2.5–4 cm) of water per week total, adjusted for rainfall and heat. Water deeply to wet the root zone, then let the top 1 inch of soil dry slightly before the next watering to prevent stress that can cause loose curds. Mulch around plants to reduce day-to-day swings in moisture, especially in full sun.

How can I tell when Cheddar is ready to harvest (Brassica oleracea var. botrytis)?

Harvest when the curd (the “head”) is firm and tight with a mature size and a smooth, compact surface; loose or separating curds mean it’s past peak. Start checking at about 75 days from transplant, and harvest early in the day before the sun softens curds. Cut the head with a short stem, and leave surrounding leaves in place to protect the curd from further sun scorch.