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Old 06-28-2018, 09:56 AM   #131
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Join Date: Mar 2008
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I opened up this cheddar5 that was made in May '17, a little over a year old. It turned out better than I could have imagined. Sliced well, excellent texture, flavor is cheddary delightful. This was really important to me, that the cheddars and parmesans turned out well, since we eat those more than most other kinds.


I left cheddar3 and cheddar4 (both white) to age long, and if I'm lucky we'll let them get sharper and sharper until they are much older. There's nothing quite like a 5 or 10 year old cheddar.



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