The melting point (or, rarely, liquefaction point) of a solid is the temperature at which it changes state from solid to liquid at atmospheric pressure. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends (usually slightly) on pressure and is usually specified at standard pressure. When considered as the temperature of the reverse change from liquid to solid, it is referred to as the freezing point or crystallization point. Because of the ability of some substances to supercool, the freezing point is not considered as a characteristic property of a substance. When the "characteristic freezing point" of a substance is determined, in fact the actual methodology is almost always "the principle of observing the disappearance rather than the formation of ice", that is, the melting point.
Cheddar cheese is a relatively hard, pale yellow to off-white (unless artificially coloured), and sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are produced beyond this region and in several countries around the world.
The style is the most popular cheese in the United Kingdom, accounting for 51 percent of the country's £1.9 billion annual cheese market, and the second most popular cheese in the United States, behind mozzarella, with an average annual consumption of 10 lb (4.5 kg) per capita. The United States produced 3,233,380,000 lb (1,443,470 long tons; 1,466,640 tonnes) in 2010, and the UK 258,000 long tons (262,000 tonnes) in 2008. The name "cheddar cheese" is widely used and has no Protected Designation of Origin (PDO) within the European Union, but only cheddar produced from local milk within four counties of South West England may use the name "West Country Farmhouse Cheddar."
A phase transition is the transformation of thermodynamic system from one phase or state of matter to another.
A phase of a thermodynamic system and the states of matter have uniform physical properties.