Terroir is a connection to the land and producer that influences the organoleptic properties in many products including cheese. Non-starter lactic acid bacteria (NSLAB), which are present in the environment, are thought to be one driving component of terroir in cheese. The effect of terroir was explored through differences in NSLAB between Cheddars made from different milk source locations. The effects of heat treatment on the importance of terroir on NSLAB present in cheddar was also investigated. 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. All milk was collected within 5 weeks 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. Samples were homogenized and grown anaerobically on MRS at 30°C for 48 h. Five random colonies were selected per for further identification. Isolates were speciated using API50 fermentation test kits. At 5 mo, the majority of isolates identified in raw and LTLT pasteurized cheddar were Lactobacillus paracasei and Lactobacillus plantarum respectively. Fermentation patterns between similar identifications showed wide variation at 5 mo with no overlap between regions. L. paracasei remained the dominant NSLAB in raw cheeses after 9 mo of aging. Each Cheddar showed reduced variety in NSLAB fermentation patterns at 9 mo. The unique fermentation patterns suggest that milk source location influenced the NSLAB profile of Cheddars. Further variability of isolates will be performed by pulsed field gel electrophoresis (PFGE). The NSLAB profile of cheddar is a reflection of the milk source location. This connection between NSLAB and location demonstrates one facet of terroir that affects Cheddar.