On Fri, 15 Apr 2016 07:56:23 -0300, wrote:

>On Fri, 15 Apr 2016 11:49:24 +1000, Jeßus > wrote:
>
>>On Thu, 14 Apr 2016 19:19:19 -0500, "cshenk" > wrote:
>>
>>>Jeßus wrote in rec.food.cooking:
>>>
>>>> On Thu, 14 Apr 2016 17:49:55 -0500, "cshenk" > wrote:
>>>>
>>>> > Gary wrote in rec.food.cooking:
>>>> >
>>>> >> I saw this in one of my weekly grocery store flyers this morning.
>>>> Take >> a look:
>>>> >>
>>>> >> http://i64.tinypic.com/33y1fk4.jpg
>>>> >>
>>>> >> Is it just me or does that sound just so wrong to you too?
>>>> >>
>>>> >> The chicken breast with asparagus sounds fine to me. I would maybe
>>>> >> quickly sautee the asparagus in a bit of garlic infused olive oil.
>>>> >> Then maybe add in some fresh parmesan cheese but CERTAINLY NOT
>>>> cheddar >> cheese.
>>>> >>
>>>> >> Anyway, premade (and ready to cook) things are rarely good and
>>>> always >> expensive. I could make that myself for half the price
>>>> stated. I would >> never even dream of cheddar cheese with the other
>>>> two ingredients >> though. That travesty is what caught my attention
>>>> this morning.
>>>> >
>>>> > The main problem is the asparagus flavor would be totally lost. It's
>>>> > just too strong of a cheese for that vegetable.
>>>>
>>>> I wouldn't have thought cheddar would be too strong?
>>>> Gruyère or something like Colby would be better though.
>>>
>>>Might be a taste preference but cheddar would so mask the asparagus,
>>>that it might as well not be there.
>>
>>Hmm. I wonder if our cheddar is like your cheddar? Ours is fairly
>>mild, by my standards at least.
>
>We get it in three types, mild, medium and old. Apart from that one
>can buy specialty cheddars that can be ultra strong.

Yep, we have 'tasty' and 'vintage' which I'm pretty sure are just aged
cheddars.