The Cellar - View Single Post - Is there really anything that can't be made BETTER by the adding of Sharp cheddar?

xoxoxoBruce · 08-31-2008, 01:48 AM

Very few people have ever had, "Very aged, flaky, sharp Vermont Cheddar", because it can't be had in chain supermarkets. Specialty or cheese stores might have it, but it's as expensive as it is good.

Starting at $10+ per pound, for the fair-to-middling stuff, it's not practical for cooking, any more than a $100 bottle of wine belongs in a mixed punch.

08-31-2008, 01:48 AM	#34
xoxoxoBruce The future is unwritten Join Date: Oct 2002 Posts: 71,105	Very few people have ever had, "Very aged, flaky, sharp Vermont Cheddar", because it can't be had in chain supermarkets. Specialty or cheese stores might have it, but it's as expensive as it is good. Starting at $10+ per pound, for the fair-to-middling stuff, it's not practical for cooking, any more than a $100 bottle of wine belongs in a mixed punch. __________________ The descent of man ~ Nixon, Friedman, Reagan, Trump.