That's "too long, didn't read" in internet-speak, just so's you know. This is the internet, after all.
As is so often the case, great pomp and circumstance comes with a name of that length (also it's English, they love them some pomp. Don't mind the circumstance, either). This is, according to the world body that governs cheese, UNCO, the original Cheddar. Perhaps not this particular brand, but this designation; West Country Farmhouse Cheddar.
Want to call your cheddar a West Country Farmhouse? Tough. You don't even live in England, do you? Well, maybe you do, but chances are you don't live in the particular bit of south-west England where, according to English Law, this Cheddar has to be made. You see, the French aren't the only ones who got wise to putting legal protection on cheese names. Only difference here is that, as is all too obvious with the proliferation of hack-rate cheddars the world over, only Roqeufort can be called Roquefort. Any old cheese can be called cheddar, which is where this West Country Farmhouse moniker comes into play. Want to have the baddest bragging rights in all of the Cheddar world? ("Yes!", cried the assembled masses), better move to England.
All joking aside this is a legendary cheese, but the caseophile must always be wary. No amount of hype can substitute for the old "try it and see for yourself" method.
Origin: England
Milk: Cow, pasteurized
Rennet: Vegetarian
Affinage: 12 months (alternatively one year, if they're feeling crazy)
Notes: Comes wrapped in an imposing black wax. Kind of a red flag, to be honest. It is also a handmade cheese, by order of law, and is made on the farm where the cows are milked (hence Farmhouse), also by order of law.
Thoughts: Surprisingly moist, one almost expects to taste the port or whiskey of the infused cheddars based on the soft texture of this cheese. Also odd considering it's age. The strong creaminess compliments the mild start of the flavor and the dry tang that develops towards the end. While this is certainly a tasty cheddar I've got to be honest, I need a second opinion. And by opinion I mean taste, a second brand. If I were to judge my entire West Country experience solely off of this one cheddar... well it's certainly not the best cheddar I've had. In fact I've had better Cheddars from Ireland. The USA even. Maybe the US will grant name controlled status to Beecher's Flagship one day. I doubt it, but the problem there is with the Man, not the cheese.
Big, dumb Man
Also, there is no UNCO. Only in my imagination.
As is so often the case, great pomp and circumstance comes with a name of that length (also it's English, they love them some pomp. Don't mind the circumstance, either). This is, according to the world body that governs cheese, UNCO, the original Cheddar. Perhaps not this particular brand, but this designation; West Country Farmhouse Cheddar.
Want to call your cheddar a West Country Farmhouse? Tough. You don't even live in England, do you? Well, maybe you do, but chances are you don't live in the particular bit of south-west England where, according to English Law, this Cheddar has to be made. You see, the French aren't the only ones who got wise to putting legal protection on cheese names. Only difference here is that, as is all too obvious with the proliferation of hack-rate cheddars the world over, only Roqeufort can be called Roquefort. Any old cheese can be called cheddar, which is where this West Country Farmhouse moniker comes into play. Want to have the baddest bragging rights in all of the Cheddar world? ("Yes!", cried the assembled masses), better move to England.
All joking aside this is a legendary cheese, but the caseophile must always be wary. No amount of hype can substitute for the old "try it and see for yourself" method.
Milk: Cow, pasteurized
Rennet: Vegetarian
Affinage: 12 months (alternatively one year, if they're feeling crazy)
Notes: Comes wrapped in an imposing black wax. Kind of a red flag, to be honest. It is also a handmade cheese, by order of law, and is made on the farm where the cows are milked (hence Farmhouse), also by order of law.
Thoughts: Surprisingly moist, one almost expects to taste the port or whiskey of the infused cheddars based on the soft texture of this cheese. Also odd considering it's age. The strong creaminess compliments the mild start of the flavor and the dry tang that develops towards the end. While this is certainly a tasty cheddar I've got to be honest, I need a second opinion. And by opinion I mean taste, a second brand. If I were to judge my entire West Country experience solely off of this one cheddar... well it's certainly not the best cheddar I've had. In fact I've had better Cheddars from Ireland. The USA even. Maybe the US will grant name controlled status to Beecher's Flagship one day. I doubt it, but the problem there is with the Man, not the cheese.
Big, dumb Man
Also, there is no UNCO. Only in my imagination.
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