I only like it if the pie and the cheese are warm.
Too late!
I can vouch for this combination, as my sister had a salad like this as part of her wedding dinner.
(Actually, I don’t know if it was a golden delicious apple or not, but apples + feta = very good.)
And the consensus of those who have actually tried it seems to be:
2% disgusting
58% delicious
40% okay
Grew up in northern Indiana; my grandparents did this. Granny was an immigrant, born on the boat between Sweden and the US. I’ll concede the concept was probably acquired by her family as they made the trip to Indiana from Ellis Island.
ETA: I’ve done it, and it’s OK. Vanilla ice cream is a hell of a lot better, though.
I first saw this combination at the “Big E” (Eastern States Exposition), which is basically a state fair for all of the New England states.
They had it at the Vermont statehouse, and used very sharp Cabot cheddar on top of the apple pie. A slice of the cheddar is just placed on top of the pie when it’s served; it’s not melted or anything.
I was skeptical, but it was delicious.
It’s best if you make the crust with the cheddar cheese baked in.
Super-sharp Cheddar is an absolute requirement for this to work properly. If it’s dominating the pie, then that’s the pie’s damn fault! Gagundathar was right… gotta be homemade pie with good (fresh picked) apples. I’d go so far as to say from-scratch pie crust is essential, too. And, for good measure, baked by my grandmother.
So “delicious” got my vote, conditional to those circumstances. Otherwise, it’s just “okay” (and probably better served by vanilla ice cream).
That said, if I’ve got a pie that good, I’ll probably just eat the pie by itself. And, most likely, my wife and I already ate the cheddar anyway… good cheddar just doesn’t stick around that long!
I’ve heard of it, but never tried it, and as far as I am aware none of my close friends or relatives have either. I like apple pie and I like Cheddar cheese, and there’s nothing about this particular combination that gives me pause, so I’d certainly give it a try if offered…but I’m not likely to think about it if it’s not placed in front of me by someone else.
Best when the cheese is a well aged (two years or more) New York State white cheddar.
That’s what my grandpa the dairy farmer taught me. When he cracked open a 40lb (?) wheel of cheese in the wooden box and peeled the bandage off, it drove most of the family out of the house, but I loved the smell.
“Old New England” refers to the people and places dating back to colonial days, as opposed to “New New England” things related to more modern times.
My mother was from “Old New England.” People from Martha’s Vineyard are 'New New England."
I’ve heard of it for a long time but was only served it in a restaurant when I lived in New England. It’s fantastic, but the cheese must be really sharp. As an aside, bartlett pears are also fantastic with a good sharp cheddar.
I first saw it in Thank You for Smoking (it helps trigger the final Act). I didn’t know what the hell the NRA guy had ordered, and had to ask around.
With a nice stout.
I voted Heard of it, but never had it and it sounds disgusting., although it doesn’t really sound disgusting. It doesn’t sound good, though.
My grandmother (born in 1898) made a wowser of an apple pie and she always served it with sharp cheddar. NOT melted. My grandfather was from New England. I haven’t had a home-made apple pie (the only kind really worth eating, IMO) with or without cheddar cheese in years, but I could see it being on the menu at a country-cookin’ kind of place (“Our own home-made apple pie made with granny smith apples, your choice of vanilla bean ice cream or extra sharp rat-trap cheese on the side, $4.95”).