Brats: Don’t ever bring that Johnsonville crap to my cookouts. If you know a good butcher, great! And get a few extra to cook up first so we can snack on them while the ribeyes are grillin’. 
Brandy: Dunno. Never had it.
Now see, this is just plain sacrilege. White, QtM, white. Old, crumbly, razor sharp and white. 
Hey, just because your cows don’t get enough beta-carotene in their diets to give you properly colored cheddar doesn’t mean I’m gonna suffer my cheese to be white! Or more succinctly a “sordid, unappetizing melange of dirty yellow.” 
http://www.straightdope.com/classics/a981002b.html
If it isn’t colored, how’re we supposed to see the crunchy goodness that is a calcium lactate crystal?
:stomach growls loudly at mention of all this cheese:
Sorry to resurrect the dead thread, but I’ve solved the problem. I went to the Carr Valley store in Sauk City and casually inquired about the aged cheddars. The nice woman working there told me that the 2 or 3 yr cheddars and the 8 or 10 year cheddars are the best buys. Why? Well, every vat is different (not news to me) and every block is tested before market (again, not news). The 2 and 3 year cheddars are not old enough to develop many off flavors yet. Since the off flavors increase with age, the vats with the worse flavors are sold off first, before the bad flavors have a chance to get worse, and the vats with great flavor are saved for further ageing. As she said…“we don’t keep bad cheese for 10 years”
So, taking into account the tastes of my houseguests, I have about a pound of 3 year old cheddar in my frigerator. The curd is long gone. That 3yr cheddar and Capital Brewery’s Autumnal Fire is heaven.