On Sat, 16 Apr 2016 06:17:07 +1000, Jeßus > wrote:

>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.

Right, one of them Baldersons, mildest is four years old.