Terroir is a term that in the United States has come to be known as “taste of place.” It builds off the idea that a food’s organoleptic properties are defined by the environment, climate, and production practices. The effect of terroir and heat treatment effect on terroir to Oregon Cheddar flavor were explored. Cheddar was produced with raw and low-temperature long-time (LTLT) pasteurized milk at Oregon State University. Milk was sourced from 3 individual farms, and 2 commingled sites in different eco-regions of Oregon. Dairy farms were selected with similar herd management styles. Collection of milk occurred within a 5-week period while the Jersey herds were on a pasture-based diet. Cheddar was aged at 5°C and 2 samples per cheese were extracted at 5 and 9 mo of aging. Flavor compounds were analyzed using gas chromatography-mass spectrometry (GCMS). A total of 54 flavor compounds were detected. At 5 and 9 mo 46 and 30 flavor compounds were identified respectively, consisting of acetates, alcohols, aldehydes, alkanes, alkenes, esters, fatty acids, ketones, lactones, nitrogen compounds, sulfur compounds, and terpenes. Principal component analysis (PCA) was performed for all samples. At 5 mo, samples separated based on milk source location and at 9 mo samples separated based on heat treatment. Results suggest that the flavor of Cheddar is affected by both terroir and LTLT pasteurization; 5 mo cheddar flavor is best characterized by terroir and 9 mo Cheddar flavor is best characterized by heat treatment. This connection between Cheddar flavor and milk source location suggest that terroir is part of what characterizes a Cheddar.