AmbergrisCaye.com Home Forums Talk Belize Chat Area Canadian cheddar cheese

Interesting. I don't like Armstrong cheese at all.

We have found that St-Albert extra sharp white cheddar from Quebec is an excellent cheese, definately worth trying.

Thanks for all the info. A point on terminology. I'm never quite sure what Americans, and it seems Canadians, mean when they say a cheese is "sharp". It's not a term used in Britain and in its ordinary (British) meaning isn't a word I'd use to describe a good cheddar. "Strong", "fruity", "nutty", "smooth" are words we would use. "Sharp" in its normal British meaning would describe a cheddar that was salty & harsh, not at all a good cheese.

Sharp - acidic

But people are using the word as if it describes a good cheese. A good cheddar isn't acidic. It has lots of flavour, but not acidity.

"Aging is a process that cannot be rushed or easily simulated. There is no substitute for time. Quality conscious cheese makers never use additives, modified enzymes or artificial colouring. If mild cheddar lacks quality, it will never age well.

As cheddar slowly matures, like all other hard cheeses, it losers moisture and its texture becomes drier and more crumbly. Its naturally fresh and milky cheddar flavour is complemented by an increasing sharpness in taste, which is the result of high levels of acidity and salt. Sharpness becomes very noticeable at around 12 months (a k a old cheddar) and 18 months (a k a extra old cheddar) it overtakes the typical cheddar flavour.

The optimal aging period for cheddar varies between five and six tears. For most cheese enthusiasts three-year-old cheese is fine for general sue and five year old for special occasions. Regardless of age, however, the balance between flavour and sharpness is the ultimate goals of any cheese maker. "

"five or six tears".

LOL, I know Simon, it is unfair to take advantage of another's typo, but I do so enjoy how that read. Thanks for giving me a smile today.

I can't resist - Are yall talking about Velveeta cheese?

I went to Wine de Vine today, and indeed they did have the cheddar that had been recommended (can't remember the name!). But I didn't buy it when I discovered that it cost US$32/pound. I like cheddar but not that much! I did buy some Stilton at US$24/pound, which struck me as much better value, even though in England it would cost around 1/6 of that (even the best cheddar is cheaper than Stilton there). It was actually very good, and I'll be buying more of it. In pretty small quantities though.

Never even caught that. It was a direct cut and paste quote from the site.