A few years ago, I started to receive The Art of Eating quarterly. This is not food writing for the mainstream but rather, it’s a magazine for those who truly admire the culinary arts. I must admit, at times (even often), it’s a bit over my head. However, when I received my copy in the mail last month, the cheddar cheese article in which Ed Behr—the editor and publisher—details tracking down a truly traditional version of the American classic instantly struck me.
He claims to have found it in a year aged cloth-bound cheddar made by Jasper Hill Farms in conjunction with Cabot Creamery, and I am happy to report that it is available at Anne Saxelby Cheesemongers. The cheese is everything it’s hyped up to be: velvety, earthy, sweet and salty. The texture is both hard and then smooth; and the sweetness is rich. The day I had it, I made myself the best cheese sandwich I’ve ever tasted!
No comments:
Post a Comment