JonB
Halcyon member
I love cheese...pretty much all natural cheese. I don't really have favorites, although there is an Artisan cheese maker in the middle of no-where rural MN. Redhead creamery...but her cheeses are expensive.
When I am cruising the grocery store for economy priced sharp cheddar, I go for Cabot (VT) everytime...again not a favorite, but it's better than any other sharp cheddar in the price range.
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Another MN creamery/cheese maker is Bongards. They make a lot of processed cheeses and it's natural cheeses are OK. I have friends that work there, and they tell me if a 640 lb block of cheddar gets forgotten in the warehouse, the center becomes soft, almost a thick liquid, they always process that into a flavored process cheese. My one friend who works there and has a love of natural cheese, like I do, says the old aged soft Cheddary liquid has an awesome flavor. I wish they'd sell that...I've only had a taste once, from a bootlegged jar, it was very tasty.
When I am cruising the grocery store for economy priced sharp cheddar, I go for Cabot (VT) everytime...again not a favorite, but it's better than any other sharp cheddar in the price range.
.
Another MN creamery/cheese maker is Bongards. They make a lot of processed cheeses and it's natural cheeses are OK. I have friends that work there, and they tell me if a 640 lb block of cheddar gets forgotten in the warehouse, the center becomes soft, almost a thick liquid, they always process that into a flavored process cheese. My one friend who works there and has a love of natural cheese, like I do, says the old aged soft Cheddary liquid has an awesome flavor. I wish they'd sell that...I've only had a taste once, from a bootlegged jar, it was very tasty.