Cheese I ate today: Avonlea Clothbound Cheddar

March 9, 2011

This is nothing like the cheddars that you get in plastic at your local grocery store.  This artisan cheese from Prince Edward Island is made using a very traditional method of wrapping the cheese wheel in cheesecloth then aging it for at least a year.  This method is not often used, even in England where it originated, but I for one am glad that it’s been resurrected because this cheese is just sublime.  Made from raw cow’s milk, there are both grassy and earthy notes which are very palate pleasing.  It’s a firm cheese that tends to crumble when you slice into it.  With each bite I get a mouth watering richness, there’s a sweetness that’s not unlike what you get in an aged Beemster, and the lovely grana (crunchy bits) that make everything right in

the world.  if you are having a crummy day, this is a sure cure.

This fantastic cheese won first place at the 2009 American Cheese Society – deservedly so! See this cheese at your local cheesemonger – take some home, you won’t be disappointed.

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