What's your favourite cheddar?

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I do like me a bit of Cracker Barrel, other favourites: Mull of Kintyre, Seriously Strong, many more....

― Rumpy Pumpkin, Wednesday, 11 May 2005 13:46 (twenty-one years ago)

arran cheddar is very fine. also that welsh stuff in the green wax ... can't remember its name. seriously strong is good everyday stuff.

― grimly fiendish (grimlord), Wednesday, 11 May 2005 13:50 (twenty-one years ago)

New York extra sharp

― o. nate (onate), Wednesday, 11 May 2005 13:51 (twenty-one years ago)

Mmm, cheddar, so mature it's got salty crystals in it. Yum. I don't really trust brand named cheese. It seems somehow... wrong.

― Madchen (Madchen), Wednesday, 11 May 2005 13:52 (twenty-one years ago)

Madchen, you're right, and yet...

try the Anchor New Zealand Cheddar. It is just as you described. So salty it makes your mouth tingle

(but not veggie-friendly, if that bothers you. I tend to overlook such things when purchasing cheese)

My favourite is a nice West Country Farmhouse cheddar.

― hobart paving (hobart paving), Wednesday, 11 May 2005 13:55 (twenty-one years ago)

Too many kinds -- but so long as they're white, aged and are sharper than sharp, I am satiated.

― Ned Raggett (Ned), Wednesday, 11 May 2005 13:56 (twenty-one years ago)

Yeah, whatever Wisconsin aged & super super sharp cheddar I can find (white or yellow, I don't care).

― Jordan (Jordan), Wednesday, 11 May 2005 13:57 (twenty-one years ago)

I call Xhuxk "cheddar" so he's clearly my favorite.

― Je4nne ƒury (Jeanne Fury), Wednesday, 11 May 2005 13:59 (twenty-one years ago)

Cheddy

― Ned Raggett (Ned), Wednesday, 11 May 2005 14:00 (twenty-one years ago)

I don't think I've ever had a real farmhouse cheddar. This article makes me curious to try one:

http://www.samcooks.com/Tastes/Cheddar.htm

Aged cheddars that are not made in the farmhouse style are often sharp and not much else. Sharpness is a term that Hodgson hears mostly from Americans. It's a pronounced acidic, almost puckery quality that's very limiting. "When I was in America I was absolutely struck by people who tasted my cheese and said, 'well, it isn't very strong, is it?' " Montgomery says. "People want to have their taste buds ripped apart by sharpness, which is easy to put into cheese. Sharpness actually kills off other flavors. We strive not to be sharp but to have a breadth of flavors."

― o. nate (onate), Wednesday, 11 May 2005 14:02 (twenty-one years ago)

Had a lovely one from Marks and Spencer, they label them from 1 - 7 in terms of strength. Had a cracker of a 7 a few weeks back, one of the salty, crumbly, zingy ones. Twas a Cornish. I highly recommend it.

Where brand name cheeses are concerned, I'm a bit of a cheese whore. Though I do tend to use them mostly for toasted cheese.

I love all the hard waxy wrapped no names from highland farmers markets, my mouth's watering at the thought.

― Rumpy Pumpkin, Wednesday, 11 May 2005 14:04 (twenty-one years ago)

The reason why the Americans are complaining is that we grew up on Velveeta and are overcompensating. ;-)

― Ned Raggett (Ned), Wednesday, 11 May 2005 14:05 (twenty-one years ago)

4-year Grafton cheddar

― Brian Miller (Brian Miller), Wednesday, 11 May 2005 14:05 (twenty-one years ago)

For me, a good cheddar should scour the roof of your mouth rather than be 'puckery'. I'm trying to explain the horseradish/mustard type experience rather than something acidic.

― aldo_cowpat (aldo_cowpat), Wednesday, 11 May 2005 14:06 (twenty-one years ago)

I just buy supermarket brand (Sainsburys or Morrisons) medium strength (3) and that does me.

― $V£N! (blueski), Wednesday, 11 May 2005 14:09 (twenty-one years ago)

we have a "california chedder" that I like that isn't terribly sharp and isn't crumbly but isn't mushy. Otherwise, I like it very sharp, but still not crumbly.

― kyle (akmonday), Wednesday, 11 May 2005 14:15 (twenty-one years ago)

Fowlers Extra Mature, damn fine.

― andyjack (andyjack), Wednesday, 11 May 2005 14:24 (twenty-one years ago)

There is a great canadian cheddar they sell at Whole Foods. I like that one, the best.

― Allyzay do not obtain to make download of yours MP3 (allyzay), Wednesday, 11 May 2005 14:27 (twenty-one years ago)

Cheddar that's so strong they have to reinforce the shelf.

― Jarlr'mai (jarlrmai), Wednesday, 11 May 2005 14:29 (twenty-one years ago)

Oh, and Destroy Coloured Cheddar Please. OK thx ect.

― Madchen (Madchen), Wednesday, 11 May 2005 14:34 (twenty-one years ago)

I haven't tried Canadian Cheddar actually..... but I will.

― Rumpy Pumpkin, Wednesday, 11 May 2005 14:36 (twenty-one years ago)

I tasted a 21-year cheddar at a cheese shop/tourist trap in the Wisconsin Dells — pretty horrifying stuff. It was the next day before I quit tasting it. I like the Cabot Sharp (no color added, thanks) I get at Sam's. Mmm, maybe I'll make some shrimp and cheese grits for lunch.

― Rock Hardy (Rock Hardy), Wednesday, 11 May 2005 14:41 (twenty-one years ago)

No cheddar I've eaten has come anywhere close to Montgomery - it's absolutely fantastic, and very very strong

― ceebee, Wednesday, 11 May 2005 14:43 (twenty-one years ago)

cheddar is a wonderful thing

i'd like to recommend Davidstow cheddar - it's pretty widely available in the UK, I think sainsbury's sell it anyway. it is good.

― pete b. (pete b.), Wednesday, 11 May 2005 15:30 (twenty-one years ago)

I don't buy cracker barrel anymore since its parent co is RJR and I boycott tobacco companies and their affiliates, but it is a good product. The extra sharp is my fav. The sharper the better when it comes to cheddar!

― Wiggy (Wiggy), Wednesday, 11 May 2005 17:11 (twenty-one years ago)

Good cheddar crumbles. Yet is somehow buttery, too.

I would wager that most Americans have never had what British people call "cheddar."

You think I'm exaggerating, I'm not.

― Tracer Hand (tracerhand), Wednesday, 11 May 2005 20:33 (twenty-one years ago)

1) Cabot Cheddar

2) That "Irish Cheddar" that comes in the wax-paper-like wrapper.

― Hurting (Hurting), Wednesday, 11 May 2005 20:36 (twenty-one years ago)

glastonbury

― cozen (Cozen), Wednesday, 11 May 2005 21:42 (twenty-one years ago)

oh yeah, the Irish one I think is called "Dubliner" it's yummy.

― Wiggy (Wiggy), Wednesday, 11 May 2005 21:46 (twenty-one years ago)

Tracer, judging American foods by what you see on TV / in bad supermarkets is as silly as it is anywhere else (bad British TV / supermarkets, etc). There's amazing cheese here, at least in New York - certainly more varied than anything I tried in London or Sydney. Murray's cheese on Bleecker St. is a place to start...

― paulhw (paulhw), Wednesday, 11 May 2005 23:21 (twenty-one years ago)

Grafton is excellent. I buy the odd ends that look kinda weird, but its taste is pure and unadulterated. I like the Cabot a lot too, though it has a higher moisture content.

― jim wentworth (wench), Thursday, 12 May 2005 00:48 (twenty-one years ago)

Paul, the worst store-brand cheddar in English cornershops beats the best gourmet brands that you can buy in most US supermarkets. Of course there are specialty cheese shops that will charge you $7 for some really fine cheddar cheese, but I don't want to have to make a "special trip" for the most common cheese in the country!

― Tracer Hand (tracerhand), Thursday, 12 May 2005 02:27 (twenty-one years ago)

Neal's Yard

― gabbneb (gabbneb), Thursday, 12 May 2005 02:29 (twenty-one years ago)

mersey valley

― gem (trisk), Thursday, 12 May 2005 02:31 (twenty-one years ago)

I have never been to one of these no-good-cheese-having US supermarkets, unless by "supermarket" you mean "gas station". Hint: The good cheese is almost never displayed near the brand name cheese in the dairy case. It's usually by the deli.

― kirsten (kirsten), Thursday, 12 May 2005 02:44 (twenty-one years ago)

Oh, I just realized I don't know where on Earth Tracer Hand is from, and that everybody in America probably knows that the good cheese is not by the rest of the cheese. Maybe everybody in the WORLD knows that. Anyway. Sorry for the stupid "hint".

― kirsten (kirsten), Thursday, 12 May 2005 02:51 (twenty-one years ago)

kirsten i know about that little aisle/island where they have the Real Real Special Cheese like shrink-wrapped pepperjack and port wine chedder (urk) and, i dunno, ooh DILL HAVARTI (yet, strangely, no comte, ever) but even the cheddar you can find in the Different Cheese Aisle (?!!) (the US is WEIRD) is like a different GENUS of cheese than English cheddar is!! it's shiny and occasionally rubbery, not crumbly! there is an essential element missing, most likely devonshire farmer spunk

― Tracer Hand (tracerhand), Thursday, 12 May 2005 03:03 (twenty-one years ago)

kickyouintheshins, I am from East Tennessee, late of New York

― Tracer Hand (tracerhand), Thursday, 12 May 2005 03:03 (twenty-one years ago)

Farmer spunk! I do enjoy a good English cheddar. Well, I did.
But yeah, around here (Milwaukee), most of the supermarkets I go to have a pretty good selection of all kinds of cheese by the deli, lots of Wisconsin cheese and stuff. Maybe it's different here than some other places since, you know, it's Cheesehead country and all.

― kirsten (kirsten), Thursday, 12 May 2005 03:11 (twenty-one years ago)

Yes I imagine it's a little different in Wisconsin! You know, by all rights Tennessee OUGHT to have all classes of phenomenal cheeses. I mean, there are plenty of cows around.

― Tracer Hand (tracerhand), Thursday, 12 May 2005 03:15 (twenty-one years ago)

There was an article in the Metropulse (err) recently about how there are plenty of local specialties around East Tennessee that are fucking delicious (like Grainger County tomatoes), but no one knows about them, because no one really markets them. There's a lack of marketing tradition in East Tennessee, is what the article was implying.

― Tracer Hand (tracerhand), Thursday, 12 May 2005 04:26 (twenty-one years ago)

Make mine Montgomery.

― Paul in Santa Cruz (Paul in Santa Cruz), Thursday, 12 May 2005 04:32 (twenty-one years ago)

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