I’m cool with a cheese that hasn’t seen the inside of a Cheddar Gorge cave, or is made on the opposite side of the planet from the West Country, or isn’t even properly “cheddared”, being called Cheddar. It’s a pretty genericized cheese - more a genre than a variety, I get that.
But *goat’s *milk cheddar, isn’t. Call me a luddite, if you must, but it’s where I draw the line.