What IS "real" cheddar cheese (if there is such a thing)? Came across
some cheddar from Ireland a few days ago, color of 'wheat,' and am
dying to try a cheese burger with it .. and mac and cheese? Anyway, is
there such a thing as REAL cheddar cheese and, if so, what is the diff
twixt that and "less real"?

Christopher

wrote:
> What IS "real" cheddar cheese (if there is such a thing)? Came across
> some cheddar from Ireland a few days ago, color of 'wheat,' and am
> dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> there such a thing as REAL cheddar cheese and, if so, what is the diff
> twixt that and "less real"?

Process cheese is "less real."
>
> Christopher

--Bryan

> What IS "real" cheddar cheese (if there is such a thing)? Came across
> some cheddar from Ireland a few days ago, color of 'wheat,' and am
> dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> there such a thing as REAL cheddar cheese and, if so, what is the diff
> twixt that and "less real"?
>
> Christopher

I had to reply. I had been to Whole Foods on Monday and picked up among
other items, a 1/2 lb hunk of 5 year old Wisconsin cheddar at $9.99 per
pound. I took it to work with me and shared it with the staff. I then put
it into my purse. When I got home, I put my purse on the floor, then went
to check the e-mail, of course forgetting about the cheese. About an hour
later, I looked in the living room and saw pieces of orange stuff... J J,
the world famous jack russell terrior had smelled, found, and eaten the
entire hunk of cheese (he did take it out of the plastic wrapper)! My fault
I left the purse on the floor, which made it fair game for him.

It is my understanding that the orange color of cheddar was put into the
mix to differentiate it from cheese made in one of the New England states
from cheddar made in New York state, and this custom goes waaaay back. I've
purchased white cheddar at TJ's in the past.

Harriet & Critters (J J the world famous jack russell terrior who is outside
taking a sun bath; P K the lady manx who rules the house and is on the floor
next to the bone J J was chewing on.)

On Thu, 30 Mar 2006 19:30:18 GMT, "Harriet Neal"
> wrote:

>I had to reply. I had been to Whole Foods on Monday and picked up among
>other items, a 1/2 lb hunk of 5 year old Wisconsin cheddar at $9.99 per
>pound. I took it to work with me and shared it with the staff. I then put
>it into my purse. When I got home, I put my purse on the floor, then went
>to check the e-mail, of course forgetting about the cheese. About an hour
>later, I looked in the living room and saw pieces of orange stuff... J J,
>the world famous jack russell terrior had smelled, found, and eaten the
>entire hunk of cheese (he did take it out of the plastic wrapper)! My fault
>I left the purse on the floor, which made it fair game for him.

Let us know when the poor little guy's constipation lets up. Ouch!

Peace,
Carol

> wrote
> What IS "real" cheddar cheese (if there is such a thing)? Came across
> some cheddar from Ireland a few days ago, color of 'wheat,' and am
> dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> there such a thing as REAL cheddar cheese and, if so, what is the diff
> twixt that and "less real"?
>
> Christopher

"Real" Cheddar cheese? Why the real stuff originated in Cheddar! It's a
lovely place:

http://www.cheddarsomerset.co.uk/

Dora

> wrote in message
oups.com...
> What IS "real" cheddar cheese (if there is such a thing)? Came across
> some cheddar from Ireland a few days ago, color of 'wheat,' and am
> dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> there such a thing as REAL cheddar cheese and, if so, what is the diff
> twixt that and "less real"?
>
> Christopher
>
The Cheddar process was standardised in C19 and the person (from Cheddar)
who did it sent his sons all over the world as disciples of the method.
If you want to taste "real" farmhouse cheddar from the original region,
visit the Neal's Yard cheese shop in Covent Garden, London.
However, excellent cheddars are made all over the world. I find Balderson's
from Ontario to be excellent. They sell 1yr, 2yr, 3yr and 5yr old cheese
and all of it is truly superb - and that comes from an ex-Brit who visits
the UK regularly. I had some 9yr old recently - very expensive, but worth
every penny.

Avoid things like "Cracker Barrel" although, as a cheese, it ain't that bad.
Graham

wrote:

> What IS "real" cheddar cheese (if there is such a thing)? Came across
> some cheddar from Ireland a few days ago, color of 'wheat,' and am
> dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> there such a thing as REAL cheddar cheese and, if so, what is the diff
> twixt that and "less real"?


In the US, there is a specific definition for cheddar as far
as minimum milkfat, maximum moisture, process, etc. In order
to label something "cheddar cheese" it has to comply with
these specifications.

Incidentally, the term "cheddaring" refers to a specific process
which involves cutting cheese curds into slabs, flipping them to
purge the whey, then rinsing them. It produces cheese with a
specific texture and flavor.

The traditional orange color is made by adding annatto, and
they may use other ingredients. I use annatto. Not all cheddars
have an orange coloring. In it's natural state it comes out
a light yellowish color, depending on how long it's aged.

Here's the definition from the CFR.

<http://frwebgate3.access.gpo.gov/cgi-bin/waisgate.cgi?WAISdocID=75010419332+1+0+0&WAISactio n=retrieve>

Sec. 133.113 Cheddar cheese.

(a) Description. (1) Cheddar cheese is the food prepared by the
procedure set forth in paragraph (a)(3) of this section, or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. The minimum milkfat content is 50 percent by weight
of the solids, and the maximum moisture content is 39 percent by weight,
as determined by the methods described in Sec. 133.5. If the dairy
ingredients used are not pasteurized, the cheese is cured at a
temperature of not less than 35 [deg]F for at least 60 days.
(2) If pasteurized dairy ingredients are used, the phenol equivalent
value of 0.25 gram of cheddar cheese is not more than 3 micrograms as
determined by the method described in Sec. 133.5.
(3) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed, treated with hydrogen peroxide/
catalase, and is subjected to the action of a lactic acid-producing
bacterial culture. One or more of the clotting enzymes specified in
paragraph (b)(2) of this section is added to set the dairy ingredients
to a semisolid mass. The mass is so cut, stirred, and heated with
continued stirring, as to promote and regulate the separation of whey
and curd. The whey is drained off, and the curd is matted into a
cohesive mass. The mass is cut into slabs, which are so piled and
handled as to promote the drainage of whey and the development of
acidity. The slabs are then cut into pieces, which may be rinsed by
sprinkling or pouring water over them, with free and continuous
drainage; but the duration of such rinsing is so limited that only the
whey on the surface of such pieces is removed. The curd is salted,
stirred, further drained, and pressed into forms. One or more of the
other optional ingredients specified in paragraph (b)(3) of this section
may be added during the procedure.
(b) Optional ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Milk, nonfat milk, or cream, as defined in
Sec. 133.3, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. (i) Coloring.
(ii) Calcium chloride in an amount not more than 0.02 percent
(calculated as anhydrous calcium chloride) of the weight of the dairy
ingredients, used as a coagulation aid.
(iii) Enzymes of animal, plant, or microbial orgin, used in curing
or flavor development.
(iv) Antimycotic agents, applied to the surface of slices or cuts in
consumer-sized packages.
(v) Hydrogen peroxide, followed by a sufficient quantity of catalase
preparation to eliminate the hydrogen peroxide. The weight of the
hydrogen peroxide shall not exceed 0.05 percent of the weight of the
milk and the weight of the catalase shall not exceed 20 parts per
million of the weight of the milk treated.
(c) Nomenclature. The name of the food is ``cheddar cheese''.
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the

[[Page 321]]

applicable sections of parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
``enzymes''; and
(2) The dairy ingredients may be declared, in descending order or
predominance, by the use of the terms ``milkfat and nonfat milk'' or
``nonfat milk and milkfat'', as appropriate.

[48 FR 2743, Jan. 21, 1983; 48 FR 11426, Mar. 18, 1983, as amended at 58
FR 2892, Jan. 6, 1993]


--
Reg

graham wrote:
> > wrote in message
> oups.com...
>
>>What IS "real" cheddar cheese (if there is such a thing)? Came across
>>some cheddar from Ireland a few days ago, color of 'wheat,' and am
>>dying to try a cheese burger with it .. and mac and cheese? Anyway, is
>>there such a thing as REAL cheddar cheese and, if so, what is the diff
>>twixt that and "less real"?
>>
>>Christopher
>>
>
> The Cheddar process was standardised in C19 and the person (from Cheddar)
> who did it sent his sons all over the world as disciples of the method.
> If you want to taste "real" farmhouse cheddar from the original region,
> visit the Neal's Yard cheese shop in Covent Garden, London.


OOOOH. I've had their cheese. It's wonderful.

> However, excellent cheddars are made all over the world. I find Balderson's
> from Ontario to be excellent. They sell 1yr, 2yr, 3yr and 5yr old cheese
> and all of it is truly superb - and that comes from an ex-Brit who visits
> the UK regularly. I had some 9yr old recently - very expensive, but worth
> every penny.
>
> Avoid things like "Cracker Barrel" although, as a cheese, it ain't that bad.
> Graham
>
>
>


--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman wrote:
>I always wonder when someone brings up a point about Bush, and you
> then bring up something that Clinton did, are you saying they are both
> wrong? Because that's all it points out to me, places where they both
> messed up. It doesn't negate the fact that Bush did wrong; was that
> your intention?
>
> That type of argument is like
>
> "Bob shot someone"
>
> "Yeah, but don't you remember when Don hit that guy with a bat?"
>

On Thu 30 Mar 2006 12:03:59p, Thus Spake Zarathustra, or was it ?

> What IS "real" cheddar cheese (if there is such a thing)? Came across
> some cheddar from Ireland a few days ago, color of 'wheat,' and am
> dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> there such a thing as REAL cheddar cheese and, if so, what is the diff
> twixt that and "less real"?
>
> Christopher

From the dictionary at Epicurious:

cheddar cheese
This popular cheese originated in the village of Cheddar in the Somerset
region of England. It's a firm, cow's-milk cheese that ranges in flavor
from mild to sharp, and in color from natural white to pumpkin orange.
Orange cheddars are colored with a natural dye called annatto.

AFAIK, Cheddar cheese is cheddar if it's labeled cheddar. Not so if it's
labeled cheddar flavored.

Cheddar cheese is made in many places and there are many differences among
them.

--
Wayne Boatwright @¿@¬
_____________________

On 2006-03-30, Harriet Neal > wrote:

> I had to reply. I had been to Whole Foods on Monday and picked up among
> other items, a 1/2 lb hunk of 5 year old Wisconsin cheddar at $9.99 per

Do you recall the brand? I haven't seen 5 yr old chedder in years.
Love to get some. I'll try WF tomorrow.

nb

In article .com>,
"Food Snob" > wrote:

> wrote:
> > What IS "real" cheddar cheese (if there is such a thing)? Came across
> > some cheddar from Ireland a few days ago, color of 'wheat,' and am
> > dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> > there such a thing as REAL cheddar cheese and, if so, what is the diff
> > twixt that and "less real"?
>
> Process cheese is "less real."
> >
> > Christopher
>
> --Bryan

Gee. That was SO informative! <NOT!>

I'd have expected better from a "food snob".
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Thu 30 Mar 2006 12:41:34p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

> On Thu, 30 Mar 2006 19:30:18 GMT, "Harriet Neal"
> > wrote:
>
>>I had to reply. I had been to Whole Foods on Monday and picked up among
>>other items, a 1/2 lb hunk of 5 year old Wisconsin cheddar at $9.99 per
>>pound. I took it to work with me and shared it with the staff. I then
>>put it into my purse. When I got home, I put my purse on the floor,
>>then went to check the e-mail, of course forgetting about the cheese.
>>About an hour later, I looked in the living room and saw pieces of
>>orange stuff... J J, the world famous jack russell terrior had smelled,
>>found, and eaten the entire hunk of cheese (he did take it out of the
>>plastic wrapper)! My fault I left the purse on the floor, which made it
>>fair game for him.
>
> Let us know when the poor little guy's constipation lets up. Ouch!
>
> Peace,
> Carol

For dogs and cats it may have the opposite effect.

--
Wayne Boatwright @¿@¬
_____________________

In article .com>,
says...
> What IS "real" cheddar cheese (if there is such a thing)? Came across
> some cheddar from Ireland a few days ago, color of 'wheat,' and am
> dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> there such a thing as REAL cheddar cheese and, if so, what is the diff
> twixt that and "less real"?
>
>

Cheddar is not an official designation but rather a style of cheese. In
other words, there are no rules a cheese must follow to call itself
cheddar. Rather than be concerned with "real" versus "less real" you
should concentrate on the flavors you like. Two cheddars can both per
real but one may be soft with very little flavor and the other crumbly
with strong flavor.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Wayne Boatwright wrote:
> On Thu 30 Mar 2006 12:03:59p, Thus Spake Zarathustra, or was it ?
>
>
>>What IS "real" cheddar cheese (if there is such a thing)? Came across
>>some cheddar from Ireland a few days ago, color of 'wheat,' and am
>>dying to try a cheese burger with it .. and mac and cheese? Anyway, is
>>there such a thing as REAL cheddar cheese and, if so, what is the diff
>>twixt that and "less real"?
>>
>>Christopher
>
>
> From the dictionary at Epicurious:
>
> cheddar cheese
> This popular cheese originated in the village of Cheddar in the Somerset
> region of England. It's a firm, cow's-milk cheese that ranges in flavor
> from mild to sharp, and in color from natural white to pumpkin orange.
> Orange cheddars are colored with a natural dye called annatto.
>
> AFAIK, Cheddar cheese is cheddar if it's labeled cheddar. Not so if it's
> labeled cheddar flavored.
>
> Cheddar cheese is made in many places and there are many differences among
> them.
>

I don't have a source for it but IIRC the orange coloured cheddar
originally came from the milk of cows who ate a lot of similar coloured
flowers, buttercups, if iirc. This coloured the milk from which the
cheese was mad. Now a days, there is so little of this that a food
colouring is used to give cheddar its distinctive colour.

There is a similar phenomena in India where cows feed on a certain
flower produce a urine that is coloured yellow, this is some way or
another gathered up and processed and used to make a pigment for artists
to use, a yellow pigment.
---
JL

casteele95thbgheavy wrote:
> What IS "real" cheddar cheese (if there is such a thing)? Came across
> some cheddar from Ireland a few days ago, color of 'wheat,' and am
> dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> there such a thing as REAL cheddar cheese and, if so, what is the diff
> twixt that and "less real"?

http://www.realseal.com


Sheldon

notbob wrote:

> Do you recall the brand? I haven't seen 5 yr old chedder in years.
> Love to get some. I'll try WF tomorrow.


The Whole Foods in my end of the world sells this:


http://www.graftonvillagecheese.com/...29511131 3041


See if you can find it. I love it. I think of it as beer cheese
because the 5 year aged cheddar gets almost a hoppy flavor, very complex
and almost bitter, in a good way.


--Lia

Julia Altshuler wrote:

> notbob wrote:
>
>> Do you recall the brand? I haven't seen 5 yr old chedder in years.
>> Love to get some. I'll try WF tomorrow.
>
>
>
> The Whole Foods in my end of the world sells this:
>
>
> http://www.graftonvillagecheese.com/...29511131 3041
>
>
>
> See if you can find it. I love it. I think of it as beer cheese
> because the 5 year aged cheddar gets almost a hoppy flavor, very complex
> and almost bitter, in a good way.
>

And combined with beer and mustard on toast, long live welsh rarebit.

Of course in my angleophylia i do like a nice bit of toasted cheddar.
---
JL
>
> --Lia
>

Great thread. I really enjoy finding different kinds of cheddars,
exploring the great variety in flavors and textures. I'd love to make a
line-up with, maybe, a nice aged new york extra sharp cheddar, a
canadian cheddar, a wisconsin cheddar, and english cheddar, and the
stuff they sell, shredded, in my ggrocery store....... the differnce in
taste is huge , and i've learned what goes well where. in calibacitas,
all i need is a cheddar that melts and adds background flavor, whereas
in my mac and cheese i want a full-flavored strong aged variety to make
it acutally taste like cheese, not just goo. Mmmmm, I love cheddar. Oh
yeah, another good way to showcase the good stuff is sliced thin and
paired with granny smith apple wedges.

On Thu, 30 Mar 2006 20:00:38 GMT, "graham" > wrote:

>However, excellent cheddars are made all over the world. I find Balderson's
>from Ontario to be excellent. They sell 1yr, 2yr, 3yr and 5yr old cheese
>and all of it is truly superb - and that comes from an ex-Brit who visits
>the UK regularly. I had some 9yr old recently - very expensive, but worth
>every penny.

I agree that Balderson's is wonderful. All I can get around here is
ther 3yr old. When I used to work for Parmalat I could get a pound of
5yr old for about $6.00. Heaven.

Where the heck did you get 9yr old? I'd kill for a half-ounce sample.

Jo Anne

Joseph Littleshoes wrote:
> Wayne Boatwright wrote:
> > On Thu 30 Mar 2006 12:03:59p, Thus Spake Zarathustra, or was it ?
> >
> >
> >>What IS "real" cheddar cheese (if there is such a thing)? Came across
> >>some cheddar from Ireland a few days ago, color of 'wheat,' and am
> >>dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> >>there such a thing as REAL cheddar cheese and, if so, what is the diff
> >>twixt that and "less real"?
> >>
> >>Christopher
> >
> >
> > From the dictionary at Epicurious:
> >
> > cheddar cheese
> > This popular cheese originated in the village of Cheddar in the Somerset
> > region of England. It's a firm, cow's-milk cheese that ranges in flavor
> > from mild to sharp, and in color from natural white to pumpkin orange.
> > Orange cheddars are colored with a natural dye called annatto.
> >
> > AFAIK, Cheddar cheese is cheddar if it's labeled cheddar. Not so if it's
> > labeled cheddar flavored.
> >
> > Cheddar cheese is made in many places and there are many differences among
> > them.
> >
>
> I don't have a source for it but IIRC the orange coloured cheddar
> originally came from the milk of cows who ate a lot of similar coloured
> flowers, buttercups, if iirc. This coloured the milk from which the
> cheese was mad. Now a days, there is so little of this that a food
> colouring is used to give cheddar its distinctive colour.
>
> There is a similar phenomena in India where cows feed on a certain
> flower produce a urine that is coloured yellow, this is some way or
> another gathered up and processed and used to make a pigment for artists
> to use, a yellow pigment.
> ---
> JL

....do you mean leicester cheese? Those are orange in colour - guessing
the name probably originated in Leicester like cheddar in Cheddar..

"Jo Anne Slaven" > wrote in message
...
> On Thu, 30 Mar 2006 20:00:38 GMT, "graham" > wrote:
>
5yr old for about $6.00. Heaven.
>
> Where the heck did you get 9yr old? I'd kill for a half-ounce sample.
>
> Jo Anne

At a cheese shop in Calgary. They said that it might be a while before they
could get any more so I bought 4x1lb packs to give as gifts - yeah, right!
I ate it all! Now, do I need protection?;-)
Graham

graham wrote:

> If you want to taste "real" farmhouse cheddar from the original
> region, visit the Neal's Yard cheese shop in Covent Garden,
> London.

Great cheeses selected from great persons, that's what I remember
of Neal's yard after having met them in september at "Cheese: le
forme del latte" ("formaggio: the shapes of milk"), a great
festival held by Slowfood in Bra, near Cuneo, langhe (Piedmont).
The two old seniors from Neal, along with 4 or 5 younger clerks,
were showing some fancy cheddars, a wonderful cheshire-red and an
*incredibile* Stilton: I never ever tried a stilton like that
before, with a wonderful yellow in the paste and a distinctive
herbal freshness at the nose. This nice old man was hanging
around with a big slice of cheddar in one hand and a knife in the
other, literally boarding bypassers to offer them a slice. I and
the french slowfood'ers who were with me were all in a state of
extasy, to me these english cheeses have been the revelation of
the event, theyr quality jumped high above many others, and there
were thousands of cheeses there. I bagged home some of that
stilton and cheddar
--
Vilco
Think Pink , Drink Rose'

Reg wrote:
>
> wrote:
>
> > What IS "real" cheddar cheese (if there is such a thing)? Came across
> > some cheddar from Ireland a few days ago, color of 'wheat,' and am
> > dying to try a cheese burger with it .. and mac and cheese? Anyway, is
> > there such a thing as REAL cheddar cheese and, if so, what is the diff
> > twixt that and "less real"?
>
> In the US, there is a specific definition for cheddar as far
> as minimum milkfat, maximum moisture, process, etc. In order
> to label something "cheddar cheese" it has to comply with
> these specifications.

Speaking of cheddar, recently there has been an ad on
tv - I think it's for Subway - where they claim to have
real "Monterey Cheddar" on their sandwich. I've never
heard of Monterey Cheddar. I've heard of and often eaten
Monterey Jack. Jack is nothing like any cheddar I've
had. So, is there now a new cheddar being made in the
same place Jack comes from? Or is Jack technically considered
a type of cheddar? Or are these people clueless? (I'm betting
on the latter.)

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
Kate Connally > wrote:

> Speaking of cheddar, recently there has been an ad on
> tv - I think it's for Subway - where they claim to have
> real "Monterey Cheddar" on their sandwich. I've never
> heard of Monterey Cheddar. I've heard of and often eaten
> Monterey Jack. Jack is nothing like any cheddar I've
> had. So, is there now a new cheddar being made in the
> same place Jack comes from? Or is Jack technically considered
> a type of cheddar? Or are these people clueless? (I'm betting
> on the latter.)
>
> Kate

Known here locally as "colby jack".

It's a mixture of colby cheddar and monterey jack.

I like it. ;-d
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Vilco" > wrote in message
...
> graham wrote:
>
>> If you want to taste "real" farmhouse cheddar from the original
>> region, visit the Neal's Yard cheese shop in Covent Garden, London.
>
> Great cheeses selected from great persons, that's what I remember of
> Neal's yard after having met them in september at "Cheese: le forme del
> latte" ("formaggio: the shapes of milk"), a great festival held by
> Slowfood in Bra, near Cuneo, langhe (Piedmont). The two old seniors from
> Neal, along with 4 or 5 younger clerks, were showing some fancy cheddars,
> a wonderful cheshire-red and an *incredibile* Stilton: I never ever tried
> a stilton like that before, with a wonderful yellow in the paste and a
> distinctive herbal freshness at the nose. This nice old man was hanging
> around with a big slice of cheddar in one hand and a knife in the other,
> literally boarding bypassers to offer them a slice. I and the french
> slowfood'ers who were with me were all in a state of extasy, to me these
> english cheeses have been the revelation of the event, theyr quality
> jumped high above many others, and there were thousands of cheeses there.
> I bagged home some of that stilton and cheddar
> --
> Vilco
> Think Pink , Drink Rose'
The director of the local Alliance Française was a Stilton fan.
Graham

On 2006-03-31, Julia Altshuler > wrote:

> The Whole Foods in my end of the world sells this:

> http://www.graftonvillagecheese.com/...29511131 3041

> See if you can find it. I love it. I think of it as beer cheese
> because the 5 year aged cheddar gets almost a hoppy flavor, very complex
> and almost bitter, in a good way.

I called the local WF and they carry the 4 Star (4 yrs), but not the 5
Star. Also, it's white cheddar instead of yellow. White cheddar is
an Eastern thing. Most folks West of the Rockies don't even realize
there's such a thing as white cheddar. But, I thank you for the link.
The last time I searched the web, I could find no 5 yr old cheddar and
I can now mail order some.

Again, thank you
nb

About the best Cheddar I have eaten in the US, was bought from Whole
Foods on Chicago's North Side (Near Sam's Wines) and was an Imported
from UK Cheese. It might've been Neal's Yard, or some sort of name to
that effect, it's price about 4 years ago was about $14.99/lb, and it
was very good!

Had a nice earthy, aged, superb character, looked, and almost was the
consistency of Imported Romano-Parmesano, with a slightly dry, but oily
character to it.

Best I ever had, was directly from UK, that my Grandmother brought a
round to US herself. Was more oily than the Whole Foods Imported, but
the flavor was incomparable.

Cheddars like Cabot IMO are edible, but certainly a far cry from the
imported, and the small micro-cheese purveyors thoughout the US. Mark

(Mark D) wrote in
:

> About the best Cheddar I have eaten in the US, was bought from
> Whole Foods on Chicago's North Side (Near Sam's Wines) and was an
> Imported from UK Cheese.

Québec cheddars are particularly good, fabulously tasty. In fact,
going to dairy products in the latter part of the 19th century is what
saved agriculture in Québec. Vast exports to Britain of cheddar cheese
and butter were the bulk of trade for many decades. To this day, any
local fromagerie will have its own specialized cheese and also sell
those of other fromageries. In Saint-Antoine, we could buy not only
the local specialty, the gouda, but also the cheeses of other
manufacturers.

http://www.fromagesbergeron.com/

CostCo carries the Gouda classique made right in Saint-Antoine.

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

Wayne Boatwright wrote:
> On Thu 30 Mar 2006 12:03:59p, Thus Spake Zarathustra, or was it ?
>
>
>>What IS "real" cheddar cheese (if there is such a thing)? Came across
>>some cheddar from Ireland a few days ago, color of 'wheat,' and am
>>dying to try a cheese burger with it .. and mac and cheese? Anyway, is
>>there such a thing as REAL cheddar cheese and, if so, what is the diff
>>twixt that and "less real"?
>>
>>Christopher
>
>
> From the dictionary at Epicurious:
>
> cheddar cheese
> This popular cheese originated in the village of Cheddar in the Somerset
> region of England. It's a firm, cow's-milk cheese that ranges in flavor

True.

But what makes a cheddar cheese a cheddar cheese is the process by which
it's made. The process is of course, called "cheddaring".

> from mild to sharp, and in color from natural white to pumpkin orange.
> Orange cheddars are colored with a natural dye called annatto.
>
> AFAIK, Cheddar cheese is cheddar if it's labeled cheddar. Not so if it's
> labeled cheddar flavored.
>
> Cheddar cheese is made in many places and there are many differences among
> them.
>

In article >,
says...
> Québec cheddars are particularly good, fabulously tasty. In fact,
> going to dairy products in the latter part of the 19th century is what
> saved agriculture in Québec. Vast exports to Britain of cheddar cheese
> and butter were the bulk of trade for many decades. To this day, any
> local fromagerie will have its own specialized cheese and also sell
> those of other fromageries. In Saint-Antoine, we could buy not only
> the local specialty, the gouda, but also the cheeses of other
> manufacturers.
>
>

Whole Foods carries a 4 year old Canadian cheddar that is my favorite. I
do not know what part of the country it is from.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Peter A > wrote in
:

> In article >,
> says...
>> Québec cheddars are particularly good, fabulously tasty. In
>> fact, going to dairy products in the latter part of the 19th
>> century is what saved agriculture in Québec. Vast exports to
>> Britain of cheddar cheese
>
>> and butter were the bulk of trade for many decades. To this day,
>> any local fromagerie will have its own specialized cheese and
>> also sell those of other fromageries. In Saint-Antoine, we could
>> buy not only the local specialty, the gouda, but also the cheeses
>> of other manufacturers.
>
> Whole Foods carries a 4 year old Canadian cheddar that is my
> favorite. I do not know what part of the country it is from.

What brand is it? The most common brand here (in English Eastern
Canada) is Balderson's followed pretty closely by St-Albert. However,
I don't know of any 4-year old cheddar. Balderson's has a 5-year old
and a food emporium (since closed) called Devine's had a 7-year old
aged in their cellars.

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara

In article >,
says...
> > Whole Foods carries a 4 year old Canadian cheddar that is my
> > favorite. I do not know what part of the country it is from.
>
> What brand is it? The most common brand here (in English Eastern
> Canada) is Balderson's followed pretty closely by St-Albert. However,
> I don't know of any 4-year old cheddar. Balderson's has a 5-year old
> and a food emporium (since closed) called Devine's had a 7-year old
> aged in their cellars
>

No brand - it's just labelled as 4 YO Can Ch. Maybe they buy it in bulk?
--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Peter A > wrote in
:

> No brand - it's just labelled as 4 YO Can Ch. Maybe they buy it in
> bulk?

One would think so. A quick look at their list of cheeses does not
yield a mention of 4 year old Canadian cheddar. However, all their
cheese seems to be purchased by one person, Cathy Strange, who they
claim visits every farm (uh-huh).

http://www.wholefoodsmarket.com/prod...hystrange.html

Curiouser and curiouser said Cathy.

P.S.: I'm assuming this is the same place...

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara