#51 Cloth Matured Cheddar by Ashgrove Cheese

A Tasmanian produced cloth covered cheddar. The Ashgrove was sharp and earthy to taste with a texture that fell mid way between waxy and crumbly.

I'll confess that I like but don't love cheddar. If offered a choice I'd take a brie or washed rind over a cheddar any day.

But Cheddar is undoubtedly cheese - so it's good. Here's a couple of factoids I've learned about cheddar.

1. Cheddar plays it both ways - its both verb and noun. The cheese takes its name from the process of cheddaring when the curd is cut up extra small and the maximum level of liquid is drained giving it that crumbly texture.

2. The cloth binding protects the cheese and lets it breath so the rind is formed. You won't get the same rind or flavour in a wax covered cheddar.







Is cheese is good