Re: sharp cheddar vs. cheddar

[Guest guest]

> Can someone clarify the difference between sharp cheddar and cheddar? I > read that sharp cheddar is an occasional cheese but all I find is > sharp...none of the cheese ever says just cheddar? This is something > else my son has eaten regularly so now I am wondering about that too.>Sharp cheddar is simply aged longer. So technically it ought to be better for us than regular cheddar. I certainly prefer it in terms of taste.n-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere

[Guest guest]

> Can someone clarify the difference between sharp cheddar and cheddar? I > read that sharp cheddar is an occasional cheese but all I find is > sharp...none of the cheese ever says just cheddar? This is something > else my son has eaten regularly so now I am wondering about that too.>Sharp cheddar is simply aged longer. So technically it ought to be better for us than regular cheddar. I certainly prefer it in terms of taste.n-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere

[Guest guest]

then why is mild to be used freely and sharp here/there on scd?

eileen

>

> > Can someone clarify the difference between sharp cheddar and cheddar? I

> > read that sharp cheddar is an occasional cheese but all I find is

> > sharp...none of the cheese ever says just cheddar? This is somethingelse

> > my son has eaten regularly so now I am wondering about that too.

> >

>

> Sharp cheddar is simply aged longer. So technically it ought to be better

> for us than regular cheddar. I certainly prefer it in terms of taste.

>

> n

>

> --

> Now available. A fine gift for cat lovers:

> Confessions of a Cataholic: My Life With the 10 Cats Who Caused My

> Addiction

> by n Van Til

> www.wordpowerpublishing.com ; signed copies; free shipping in U.S.,

> reduced shipping elsewhere

>

[Guest guest]

The molds are stronger as a result of greater aging. So if you are reactive

to mold, than stronger is probably worse. That's why DCCC is okay for you

but other cheeses are not.

Mara

> then why is mild to be used freely and sharp here/there on scd?

> eileen

>

>

>>

>>> Can someone clarify the difference between sharp cheddar and cheddar? I

>>> read that sharp cheddar is an occasional cheese but all I find is

>>> sharp...none of the cheese ever says just cheddar? This is somethingelse

>>> my son has eaten regularly so now I am wondering about that too.

>>>

>>

>> Sharp cheddar is simply aged longer. So technically it ought to be better

>> for us than regular cheddar. I certainly prefer it in terms of taste.

>>

>> n

>>

>> --

>> Now available. A fine gift for cat lovers:

>> Confessions of a Cataholic: My Life With the 10 Cats Who Caused My

>> Addiction

>> by n Van Til

>> www.wordpowerpublishing.com ; signed copies; free shipping in U.S.,

>> reduced shipping elsewhere

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

At 04:32 PM 9/14/2010, you wrote:

then why is mild to be used

freely and sharp here/there on scd?

Aging is the only difference between mild and sharp cheddar. The longer

cheese is aged naturally, the sharper and more pronounced the cheddar

flavor becomes. Mild cheddar is generally aged for 2 to 3 months, whereas

an extra sharp might be aged for as long as a year. Aged Cabot Cheddars,

like Cabot Private Stock is aged for about 16 months and Vintage Choice

for at least 2 years.

The sharper taste can be a problem for some people.

I personally do equally well (and did from the outset) with either mild

or sharp.

Mild cheddars will melt easily and consistently, however, sharper

cheddars will melt well if first shredded or cut into strips and cooked

over low heat. Since we do most things cooked in our early days,

that may be part of the reason. But as I said, most people find the

mild easier to digest in the beginning.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

thanks :-)

> >then why is mild to be used freely and sharp here/there on scd?

>

> Aging is the only difference between mild and

> sharp cheddar. The longer cheese is aged

> naturally, the sharper and more pronounced the

> cheddar flavor becomes. Mild cheddar is generally

> aged for 2 to 3 months, whereas an extra sharp

> might be aged for as long as a year. Aged Cabot

> Cheddars, like Cabot Private Stock is aged for

> about 16 months and Vintage Choice for at least 2 years.

>

> The sharper taste can be a problem for some people.

>

> I personally do equally well (and did from the

> outset) with either mild or sharp.

>

> Mild cheddars will melt easily and consistently,

> however, sharper cheddars will melt well if first

> shredded or cut into strips and cooked over low

> heat. Since we do most things cooked in our

> early days, that may be part of the reason. But

> as I said, most people find the mild easier to digest in the beginning.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Do y'all recommend a brand?

Artful Carol

[Guest guest]

I pretty much stick to Tillamook cheeses. I did some research and

they seem to have a higher class of milk, though I don't think it's as

good as you can get. But I don't know where all you can get it. I'm

in WA, and Tillamook is in OR so presumably much of the west, maybe. I've

gotten cheddars, Colby, and Monterrey Jack, maybe something else but

these are very good.

Do y'all recommend a brand?

Artful Carol

[Guest guest]

It's readily available in NYC. Don't know about PA. MaraI pretty much stick to Tillamook cheeses. I did some research and they seem to have a higher class of milk, though I don't think it's as good as you can get. But I don't know where all you can get it. I'm in WA, and Tillamook is in OR so presumably much of the west, maybe. I've gotten cheddars, Colby, and Monterrey Jack, maybe something else but these are very good.Do y'all recommend a brand?Artful Carol