Totes Sharp Cheddar

Now, I’m no expert on cheese (although I am working diligently on becoming one), but I do know a bit about it (see my claim to fame as the Cheese Queen in the trademark world) and I’m pretty sure there is nothing different between “Extra Sharp Cheddar Cheese” and “Seriously Sharp Cheddar Cheese” except the name.  Am off to make some fancypants Lobster and Truffle Oil Mac and Chee (but without the lobster or truffle oil) and will withhold judgment until the results are in.


4 responses to “Totes Sharp Cheddar

  1. How was the mac and cheese?! Regarding our cheddars, sharpness is based on how long cheddar is aged. Individual taste plays in, of course! Cabot Extra Sharp Cheddar has a strong cheddar flavor. Seriously Sharp is our “wild” cheddar. Its flavor is unpredictable, and is usually sharper than Extra Sharp.
    I hope you enjoy them both!

  2. thanks for the clarification! the mac and cheese turned out very tasty but too rich for my blood. the recipe called for 3.5 cups of heavy cream, 3 cups of half-and-half, 6 tbs of butter, and three kinds of cheese. looking forward to trying out your cheese on its own (or using one of your recipes on your website) once my arteries have healed. 🙂

  3. I’d recommend forming the mac ‘n’ cheese into balls or triangles, breading them, and then deep frying them. Might cut some of the richness of the cream and all.

  4. they are already breaded (my first use of panko!) so all i need is your deep fryer … and your medical insurance card. we’re family, right?

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