I got some 17 year aged “XXX” sharp cheddar from my favorite local farm stand, have been enjoying it. It definitely quite sharp but very pleasant, crumbly but still a little creamy when eating, and has a good amount of calcium citrate crystals. I posted about some even older (maybe) cheese I got from the same place last year and a few folks cried foul, but the owner of the farm stand says they get their aged cheese from a central New York supplier who has been in the business a very long time. Plausible? Either way it’s good!
That older post: https://www.reddit.com/r/Cheese/s/lFMZIkqazo
by pkingdesign
Dining and Cooking