[CH] Cheese

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Chet  

Over the past week,  My OH  found "Grafton Classic" (VT)  It's a 5 YO cheddar with a bite.

It hurts in the wallet at $8.99 a lb.

LB  

 


 


Chet, most of the cheese that is made in the US sucks compared to the
> stuff I was used to in Europe. *
>
> If I could find something properly made (A Wisconsin cheddar
> perhaps?) how would you, as a cheese expert go about turning a fresh
> cheese from there into an excellent cheese? Is over-wintering a
> cheese in the garage worthwhile? Should I consider buying a lot of
> milk from then stupormarket and doing then whole job - or is the
> really crucial part of the process the ageing? I suppose I'm really
> asking: what is the most economical/ least effort route to decent
> cheese?
>
> And is there an easy way to incorporate chile flavors into the cheese?

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