5 Year Aged Cheddar 40oz Half Loaf
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The half loaf costs $2.50. 5 pounds.
There is an ice pack included.
two and a half pounds
Yes. At room temperature, it shreds more easily.
Selected User Reviews For 5 Year Aged Cheddar 40oz Half Loaf
Straight from Wisconsin, great flavor and value. The shopping supply chain at our local stores has been disrupted as a result of Coronachan's visit to the WashDC area. In addition, good cheddar has been difficult to come by in the area. After considering my options, I decided to go straight to the source (wisconsincheesemart) and avoid the local store in order to obtain some cheddar. br>I ordered the block on March 26th, and it arrived on March 28th from Cudahy, WI. Not bad. br>As I mentioned in the title, this five-year-aged cheddar is sharp and holds up well. It doesn't have quite the same nutty cheddar flavor as another brand we usually buy, but it's still delicious. the- It's less bitter than the cheddar I usually buy, and it doesn't have as much of a bitter aftertaste. br>It's a long story, but it's a short one. It arrived at its destination. My taste tests were successful. We sliced the block in half to freeze some and ate about a third of it on a Corona-style pizza. We came up with the following idea for a time creation: Wisconsin is located in the Midwest. beef deviled eggs in a style you've never seen before pizza with sour cream and cheese: )br>Recipe: Make some decent pizza dough (ideally with 00 flour) and let it rise for about 20 minutes, then shred some beef sausage (a good one available on Amazon is Faustmans artisan salami), top the dough with instant pasta sauce, deviled salami, and shredded cheddar cheese, and bake for about 20 minutes at 450 degrees (or until the cheese begins to bubble). Yum.
Who could have predicted that the best cheese I'd ever tasted would come from right here in my own country? This Cheddar Cheese was aged for maximum protection and in the ideal conditions to make it simply perfect in every way. I've always enjoyed cheese, and I know this Cheddar Cheese will be on my shopping list for many years to come.
This is what cheddar is all about. I once gave a 15-year-old cheddar block to a friend. He was kind enough to give me a taste. The only difference from our previous five years here was the salt crystals and the exorbitant price; if I indulged more than once a week, I'd balloon. This 5-year cheddar is called intensely sharp because it is sharper than extra extra sharp. Everything is crumbly, which is how it should be. You won't be able to cut it; Simply chop it up and strew the crumblies and chunks onto your plate. When I have a chunk or two in my mouth, I toss on a few Saltines and eat one of them. Thank goodness it's cheese night at my house on Friday nights.
I had anticipated a lot of crystals forming in a 5-year-old cheddar. If that's what you're looking for, there aren't many. However, it's a delicious sharp cheddar cheese with a lot of flavor. All I can say is that I placed a second order; That ought to be a red flag.
I didn't care for it because it was too crumbly. It was impossible to cut it cleanly. I tried the one-year aged cheese block before ordering this one, and now that the five-year block is gone, I've placed an order for another one-year cheese block. The first order came with a cold pack that was still cold when I received it. My second order came with the same cold pack, but this time it was hot. Both of these items were shipped on Mondays and arrived on Wednesdays.
For 30 years, I worked as a cheddar cheese maker for a large dairy cooperative. I've tasted and graded more cheese than you can imagine, and this cheddar is exactly what I'm looking for in terms of a near-perfect aged cheddar. It's not crumbly, but it breaks apart nicely, and there are no crystals. It has a nice sharp bite and a nice tang on the tongue's sides. This is not cheap, but it is of excellent quality, and I am confident that I will purchase more. I arrived a day early, and the cold pack was still cold! This is something I would strongly advise anyone to try.
Although taste is subjective, I have to say that this is the worst-tasting cheddar cheese I've ever had. I'm 82 years old, and I've been doing this for a long In terms of "warmth" and "thickness," I'm not sure what those terms mean in the context of cheese. What Amazon is referring to is a mystery to me. For warmth, why not use stars? What?.
Yes, this is true. In Mac and cheese, it's said to get stringy. I simply shredded some over the penne, added heavy cream, and stirred until melted. You can also add powdered mustard or paprika, as well as a pinch of red pepper.
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