This put me in the mind to talk about cheese. Those of you who know me know that cheese is something that I very much enjoy. There is nothing better than a 6 year-old cheddar cheese from the Bast Cheese Company: crumbly, sharp and hard. Especially on the top of a delectable RITZ cracker. Other cheeses are also wonderful, but that one is definitely my favourite.
Coming to New Zealand, I wondered if I would find a cheese that would stack up, and while I haven't found a 6-year-old cheddar, I have found a reasonable substitute. The Mainland Cheese Company sells a cheese at the Pak'n'Save that they call "Vintage" and they guarantee that it has been aged at least 18 months. While 18 months is no 6 years, this cheese still has good flavour. Occasionally it is even on sale for a good price.
Good on you Mainland Cheese.
PS. I have yet to find the "Superior Aged Vintage" cheddar that their website promises exists.
Oh Dan. You make me laugh. Personally I enjoy a good aged Blue Cheese. The sharper the better.
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ReplyDeleteDear Dan,
ReplyDeleteYou are welcome to your opinion that 6-year-old cheddar is the best cheese. Unfortunately, your opinion is wrong. ;) There can be no question that the cheese of all cheeses is St. Nectaire (with Cantal, made from the same cows' milk but produced differently, being a close second). Both of these varieties are traditional enought that they were served at the Sun King's table. Because of their age, they pre-date the pasteurization process and can only be kept safely for up to a year and a half. That said, I have to agree with your assessment that an aged cheese is much better than a fresh one.
(Also, the Bleu d'Auvergne is pretty good. Man I miss France.)