One of the nice things about Cheddar cheese is its versatility: it is always welcome at a cocktail or drinks party, and melts well for nachos and other American dishes.
The charming host of America’s Test Kitchen, Christopher Kimball, also of Cook’s Illustrated magazine, has written about Cheddar cheese in its latest number, and has also conducted a taste-and-quality test of various Cheddars offered in most American supermarkets. I have always depended upon the quality and taste of Tillamook (Oregon) and Cracker Barrel brands. The test results bore out my choices. Another great Cheddar from the U.S.A., available in several western states, is Albertson’s supermarket brand California Cheddar (pictured here), costing about four dollars per pound, a price which is commensurate with that of the two aforementioned selections.
Here is the article about Cheddar cheese from this month’s Cook’s magazine.
~~Copyright M-J de Mesterton, 2009