kilikini said...

ChattyCathy wrote:
On Mon, 05 May 2008 14:57:01 +0000, notbob wrote:

On 2008-05-05, sf wrote:

and it's not from a box!

Yeah, but it all taste like it is.

The problem with M&C, anymore, is that cheddar cheese has devolved
into crap. What used to be called "sharp" or even "extra sharp" now
barely makes it to "medium". The so called California Cheese is so
devoid of flavor it's but a sad joke. Even the once grand Tillamook
Farms cheese, which I first ran across in great pungeant 20lb wheels
is but a shadow of it's former self.

The last time I found GOOD cheddar cheese was at TJs. They used to
sell a 3yr old cheddar that rocked. That stopped about 5 yrs ago.
Anyone who knows anything about cheddar knows it's the age that
counts. Two years minimum, IMO. Three is better. About 10-12 yrs
ago, Raley's used to bring in a 5 yr old cheddar from VT, right
around Christmas time. That stuff was awesome. This is no more. No
one wants to wait 3-5 yrs. The bean counters would have a stroke.
So, the crap we now call cheddar cheese is the result. Pathetic
stuff.

Ah, a man after my own heart. I find that most of the so-called
cheddar available here in RSA is 'tasteless' too. However, I recently
found a local brand called Butlers (think it's affiliated to some UK
brand) which is labeled "Extra Strong". Wonderful stuff - natural
cheddar - no funny colorants etc. Sharp and yummy, but of course,
expensive

I think most cheeses have gone tasteless. If you don't spend the money
on imported, you get crap. Kraft is junk, Helluvagood is junk, and even
Cabot is for crap. That's pretty much all that's offered here that's
affordable.

kili


Crackerbarrel's extra-aged shard cheddar is very sharp and quite satisfying
on crackers, not melted. I believe it's a Kraft product. It's usually on
sale 2/$4.00 (if that's a bargain?!) A little goes a long way on triscuit
style crackers.

Andy