(photo from British Fine Foods)
Put down your Tillamook, rewrap your Grafton Village and behold the King of Cheddar. Farmstead, unpasteurized, bandaged and aged at least 10 months, this is my favorite English cheese and I would even push aside a wheel of some of my favorite cheddars(Cabot Clothbound from The Cellars at Jasper Hill and Old Quebec) for even the smallest of wedges.
The flavor profile is grassy and creamy. But, it’s the intensity of the raw milk, a bit of a dance and a slight horseradish profile, as the wheel gets older that makes this truly wonderful.