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Product Suppliers Include:
...
1. Pitchfork
ReplyDelete2. Montgomerys
3. Westcombe
4. Keens
Yum!
ReplyDeleteI love the Tillamook 2015.
ReplyDeleteIn the US brands, Fiscalini or in a pinch Cabot or Tillamook.
ReplyDeleteFor British and Irish brands widely carried in the US, Kerrygold (more of a cross between cheddar and parmesan, but that's a feature) or Coastal. The better cheesemongers will carry smaller producers like Collier's or Neal's Yard Dairy, or even genuinely artisanal makes. Keep in mind that cheddar as we know it is indistinguishable from Empire, mass production and the need for a product that keeps even shipped long distances (hence the wax).
Look at that tea. Someone sure loves you.
ReplyDeleteUK: Montgomery and Keen’s.
ReplyDeleteUS: Shelburne Farms and Cabot Jasper Hill Clothbound.
Tillamook, especially their extra sharp cheddar.
ReplyDeleteWe have a local producer that makes it in house that we love! That’s our top pick for snacking or giving.
ReplyDeleteFrom the regular grocery store, we like Kerrygold.
What a great New England topic!
ReplyDeleteShelburne Farms - 2 year; hands down, over all others foreign and domestic. Among the big dairy collective offerings, and I write this with regret, “Wisconsin” labels usually outshine “Vermont” (Cabot) and “New York.” Americans lack an answer to Cheshire or Lancashire, but among our smaller producers, we have surpassed our heritage in cheddar.
Absolutely, positively agree! Plus, if you're fortunate enough to actually visit the folks at Shelburne and meet Alec and the rest of the amazing staff, you know that you're buying from a company that is really doing something special.
DeleteI used to live just up the road from Shelburne Farms. Residents were allowed to walk the trails. I miss stopping by the farm store to pick up provisions and walking to to Lone Tree Hill for a picnic lunch. Great people, beautiful property, and the best cheeses.
DeleteState of Maine cheese company cheddar! Thank you so very much!
ReplyDeleteWell, did you like it? I'm making notes for future reference. :-)
ReplyDeleteShelburne Farms clothbound cheddar.
ReplyDeleteCall me basic, but I LOVE the Cabot 1 year aged cheddar! #perfection
ReplyDeleteI second that, Cabot is excellent.
DeleteShelburne Farms is quite good, so is Colliers and Goot Essa. Nothing wrong with Grafton Village aged cheddar, there are several options that are quite good value for money.
ReplyDeleteAh, fruit, cheddar cheese, and (hopefully) fresh, crusty, and chewy bread of some kind. Add a glass or two of wine, and there is nothing nicer.
ReplyDeleteBest Regards,
Heinz-Ulrich
Can one argue with the adage; "the stinkier, the better"?
ReplyDeleteI know that the subject is cheddar, but I am getting an urge for Harbison or Mt. Tam.
DeleteHard to argue with Cowgirl Creamery for soft cheeses.
DeleteThere are so many delicious hard and soft cheese! It's hard to limit oneself, and equally unkind to the waistline. I am thinking, in particular, of a semi-hard cheese with cranberries that we pick up from time to time at Whole Foods along with a couple of very creamy, soft goat cheeses. I could easily eat my weight in the stuff spread on fresh French or Italian country loaves. I. Must. Resist. And keep the post-holidays diet in sight.
DeleteBest Regards,
H-U
Cheddar, and the sharper the better. Also aged havarti. After that it's just sandwich filler. Although parmesean on pasta, plus butter, has a lot going for it.
ReplyDeleteAnd if nobody agrees, I don't care — I know what I like!
I've never tried the cheese but I just recently started using their butter and it's amazing right up there Kerrygold. I was using the salted version since this was on toast but it was excellent IMO.
ReplyDeletePiave is “the world’s best table cheese.”
ReplyDeleteNothing that comes sealed in plastic.
ReplyDeleteWell, cheddar from the West Country is the best, in my opinion, but I have access to them because of where I live. I love Keen's cheddar, but also Davidstow. Of the supermarket variety, a mature Cathedral City is my go-to when I can't get the ones encased in wax. With ripe figs or quince jam, delicious! Other than cheddar, I do like a aged (24 months or older) parmiggiano reggiano or a brie with truffles.
ReplyDeletePiave? Really? Amazing. It was a cheesemonger in an upscale Italian market in North Haven CT who pointed Piave out to my daughter. She, the Antonelli’s of Austin and Fomaggio Kitchen of Cambridge habitué, is grateful. Salut to the mountain cheeses of the Veneto.
ReplyDeleteI grew up with good old Cracker Barrel Vermont extra sharp white cheddar. It’s still my favorite. Memories of my grandmother enjoying it on Triscuits with Rhine wine and my grandfather eating it with apple pie.
ReplyDeleteAll that sounds great!
DeleteRiver Rat 9 yr cheddar. And Beechers
ReplyDeletemoving slightly off course, if you have a lancashire or wensleydale or any sharp cheese try it with a rich, moist fruitcake. very, very nice.
ReplyDeleteCheddar is fine, preferably sharp, but a bit of Cheshire Blue is heavenly. When commuting in years past, this was served up front on UA 923 just after lunch.
ReplyDeleteOh my goodness, I have just discovered Godminster cheddar from Bruton nr Wincanton, in Somerset, England. It's apparently won many awards. Heavenly!
ReplyDelete