Though we visited Cedar Grove cheese a few weeks ago, I have only finally been able to post tasting notes about the aged cheeses we got while we were there. Luckily, a few more weeks of aging shouldn’t change their flavor!
The cheddar we got is aged 6 years. This means it is quite strong and more acidic than younger cheddars and is probably best enjoyed with some crackers and moderation! It has a nice dry texture and starts to crumble when it is cut. Bob Wills always cheddars his cheddar (more about this process in posts to come), and many are also un-colored (as is this white cheddar).
We also purchased one of his “originals” aged faarko, a Danish style cheese made from cow and sheep’s milk. Bob warned us that the aged had a bit of a bite to it, but I actually found it to be a nice straight-up eating cheese. It is a smooth softer cheese, and is buttery and almost fruity. Jim detected a hint of cherry.