Extra Sharp Cheddar Views
As reported here, while The Lady was visiting Wisconsin as a guest of the Wisconsin Milk Marketing Board and DCI Cheese last May, one of the stops was to Woodman’s Grocers where one of the cheeses The Lady purchased was a block of Eight Year Extra Sharp Cheddar from the Laack Brothers in Greenleaf, Wisconsin.
Cheddar style cheeses are produced in the United Kingdom, Ireland,[3] Canada, United States of America,[5] South Africa, New Zealand, Australia,[26] Sweden, Belgium, and the Netherlands. These varieties of cheese can be split in two categories, artisanal cheese and industrial cheese. Artisan varieties of Cheddar develop diverse and strong flavour over time. Industrial cheese's flavour varies significantly enough that food packaging will usually indicate a strength using adjectives such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage, which may indicate the maturation period, or food additives used to enhance the flavour.
In the United States of America, industrial and processed Cheddar-style cheeses come in several varieties, including mild, medium, sharp, extra sharp, New York Style, white, and Vermont. New York style Cheddar cheese is a particularly sharp Cheddar. It is usually slightly softer than milder Cheddar varieties. Cheddar that has not been coloured is frequently labelled as white Cheddar or Vermont Cheddar , regardless of whether it was produced in the state of Vermont.
Cooking spray1 (16-ounce) package frozen Brussels sprouts*, slightly thawed and cut in half lengthwise4 large eggs, lightly beaten1 1/2 cups half-and-half or whole milk1/4 teaspoon freshly grated lemon zestJuice of 1 lemon3/4 teaspoon salt1/4 teaspoon freshly ground black pepperDash of nutmeg8 ounces Cabot Extra Sharp Cheddar, grated (about 2 cups)
Extra Sharp Cheddar Images
