Superior Gourmet
How do I know about cheddar?
My aunt sent me the four gourmet cheddar cheese for Christmas. I want to know more about them. How do I do that? They are all from igourmet.com who offered help, but I would like to know more. These are the names of them: ~ Shelburne Farms Aged Vermont Red Leaf ~ ~ ~ Denhay Mainland Superior 2 New Year Aged Zealand How 'hours of cheddar cheese is aged effect the taste? Is aging more than create a taste stronger or sharper?
Long story so bare with me me. (the cheddar you mentioned can be viewed on the Web). There are hundreds of brands on the market. See what you've said "Unpasteuized, these are the best. Shelburne that I had and I love it. The rest (you can tell me after tasting) but on some other cheddars? Fiscalina bandaged cheddar http://www.fiscalinicheese.com/ Montgomery (unpasteurized) England http://www.artisanalcheese.com/prodinfo.asp?number=10148 Grafton 4 years (unpasteurized) http://www.graftonvillagecheese.com/shop/store.php?crn=206 Thus immediately (so many people). The weather affects the taste (except with less expensive cheddars). Here's why. With cheddar cheaper, a lot of moisture is left in the curd, aging so it is quite futile. An example would be a good market for 2 years in Australia we used to sell. For moist, and never will age well (or not at all). Moisture is allowed to add weight to the cheese and keep low price. The best cheddars are unpasteurized. They are also (mostly) wrapped in cloth. The curd cheddaring (process a process where the curd is a place on top of another) are well drained (aging can easily occur). English Farmhouse Cheddars form the green lines in All cheese (mold) is desirable. He referred to a blue and is edible. Taste: They all vary (different country, pastures different feed milk = different) Grafton gets 4 years a strong flavor with a bitter aftertaste (desirable) Montgomery (My Fav), more sweet, except blueing occurs when you have a lot of things going on in the cheese (Fabu) Same with Fiscalina (one of the best and most expensive). Thus, with aged cheddar, the oldest, the deepest, most complex. (I'll stop listening) .. A good friend of mine wrote a great book and is available in almost all bookstores. "The Cheese Primer" by Steve Jenkins. He was the master cheesemonger for Fairway in New York and now own part of one of their stores. pick one. You'll love it.
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