Eat it all! Though not the rind... May have a bit of bandage remaining.
Beer and English cheddar are made for each other.
Stay away from the monster-hoppy styles. Something wheaty can work. Nutty ales, brown ales.... I'm not a stout fan but particularly dislike stouts and cheddar. Doppels on the creamy side can be nice.
I don't do wines and cheddars all that often but if they are fruity and not really dry they can work. A softer Italian Rosso can be nice.
Do you drink Port? Vintage can be good with cheddar.
I just came back from a great 48 hours in Wisconsin and brought back two rare treats I'll review soon.
I met the maker of Marieke Gouda, Marieke Penterman and scored a big chunk of her six year Gouda. First batch she ever made and oldest ever released. Deep butterscotch flavor.
Met Andy Hatch, maker of Pleasant Ridge Reserve plus Mike, the farmer that created it. It's Pleasant Ridge Reserve's 5th birthday. Andy made two enormous 80lb wheels of PR and aged a year. Cracked the wheel yesterday. The cheese is very different. Sweet, fudge and more moist. Almost a different cheese.
And met Chris Roelli, maker of Dunbarton Blue, Red Rock and Kingsley cheddar.