This started as an experiment of cheddared types. One Lancashire, one Cheshire (https://tiabr.com/cheshire-success/), one Cheddar, all to be aged for a year, which didn’t happen. The Lancashire was a disaster, and I couldn’t wait for the Cheshire, which I cracked open after 10 months. Here is the cheddar, just shy of its first anniversary.

All were clothbound using delicious Mexican pork skin fat:

But the paste is much dryer than I hoped/expected. I had some humidity control problems early in its life, so maybe that’s why. Hard to cut into:

Crumbly . . .

But, you ask, how did it taste?

This was actually very good. Not as sharp as I expected, probably because of the dryness of the paste, but with the depth and complexity of an aged cheddar. So, although it’s not something you’d put into a sandwich, this will be excellent either grated on pasta or in sauces.

-R