Every American supermarket sells blocks of perfectly good, normal cheese. You can get Vermont cheddar all over the northeast, at the very least.
Where you might be disappointed is if you like "extra mature" British cheddar, which is not really equivalent to "extra sharp" American cheddar. Personally I find both unappealing.
> Where you might be disappointed is if you like "extra mature" British cheddar,
For cheddar specifically, yes, I'd hesitate to buy anything younger, and if I had to I'd only use it in cooking.
Maybe that partly explains my experience/surprise, but a sibling comment shows photos which though not close-up seem much more like what I 'expected', or rather was surprised to notice an apparent lack of.
Where you might be disappointed is if you like "extra mature" British cheddar, which is not really equivalent to "extra sharp" American cheddar. Personally I find both unappealing.