Re: [CH] Fw: Cabot Cheese Halloween Recipe and Savings
Chet Bacon (chet@chetbacon.com)
Sun, 22 Oct 2006 08:30:59 -0400
Yeah, we had 5, 10, 15 year old aged but when push came to shove $$$ in
some peoples pockets - all the ol' aged cheese got sold off, made the
bottom line look good. Some of the old farmers still have a bad taste
in their mouth about the guy who did it - that is if they are still in
business. Our farm, I still call it that, was 2500 acres on top of of
the hill behind the CoOp. As the old saying goes "those were the days"!
The thing to do is get a wheel of cheese and age it yourself.
Chet
Ben Holm wrote:
> On 10/22/06, Chet Bacon <chet@chetbacon.com> wrote:
>
>> We also used to have aged cheese the was
>> nice and sharp (peel the top of you mouth off sharp!).
>
>
> Wow. I remember getting some of that sharp cheese! I told my wife
> at the time it was like biting a knife. Man that was good stuff. All
> gone now, eh? <sigh> That makes sense. I was in vermont this summer
> and tried to get some of that sharp cheese at the Cabot store we
> stopped at off Rt 4. They didn't have it. The "super sharp" stuff
> they had was so-so. Nothing special.
>
> To drift back on topic, I did find some extraordinary mustard called
> "Smoky Habenero Country Mustard". I love that stuff.
>
> -Ben