[Sca-cooks] "Sharp" Cheddar
sjk3 at cornell.edu
Fri Nov 7 11:07:17 PST 2008
>1) If it's a traditional cheddar that's been clothbound and aged then yes,
>the aging is what makes it sharper. There are also good quality, brick
>style cheddars that are aged for years to develop the sharpness and a more
>complex flavor. Carr Valley cheese, some of Cabot's cheddars, and
>Widmer's are all good examples of the latter.
Speaking of Cabot cheddars, does anybody know the comparable degree of
sharpness of their different cheddars? How does Hunter's Cheddar compare
to Extra Sharp, etc.? I tried their website, and all I got was recommended
recipes for each name, but no comparisons.
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