@RaceProUK said:Good man ;)
It's a thing not generally known in the US, but a properly matured cheddar cheese is rather different to what they're used to: it's supposed to become a high-strength hard cheese once it's had enough time sitting quietly, letting the cheese culture do its thing. Of course, that's not something that we export a lot of. ;) Fully-matured cheshire and wensleydale cheeses are revelations too, and lancashire cheese manages to get just a bit too much for me (there's something about it that just puts me right off, though its lovely when it is a week or two younger).
@abarker said:sharp cheddar
A young cheese. Why would you bother? It's not like I've not sampled good cheese in the US (there are some really nice ones from upstate NY) but what they label as cheddar is a pure travesty of that cheese's potential.