# Cheddar cheese: Vt vs. WI vs. NY? **URL:** \ **Category:** Cafe Society\ **Created:** [June 1, 2007, 2:56pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347 "2007-06-01T14:56:15Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![StarvingButStrong](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/starvingbutstrong/32/335_2.png) [@StarvingButStrong](https://boards.straightdope.com/u/StarvingButStrong)\ **Post date:** [June 1, 2007, 2:56pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/1 "2007-06-01T14:56:15Z")
(No, I’m not asking you to rate them.) I was just at the supermarket, and the store-brand equivalent of Cracker-Barrel cheese bars came in three versions, marked: Sharp Vermont Cheddar Sharp Wisconsin Cheddar Sharp New York Cheddar Um?? I understand different ‘genres’ of cheese (Swiss vs. Havarti, for instance) and levels of ‘tartness’ (mild, sharp, extra sharp) but what the heck is the difference between the various states when it comes to cheddar? Surely its not something as boring as where the cows lived? ---
**Author:** ![Eureka](https://avatars.discourse-cdn.com/v4/letter/e/74df32/32.png) [@Eureka](https://boards.straightdope.com/u/Eureka)\ **Post date:** [June 1, 2007, 3:03pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/2 "2007-06-01T15:03:29Z")
I’m pretty sure that the primary difference is more “state pride” (or where the cows lived) than any real difference in the cheeses. Which isn’t to say that there aren’t better cheddars. That said, Vermont Cheddar is usually white–in my experience. (You are aware that the orange-y color of Cheddar is artificial, unneeded for flavor, but does influence the appearance of things, if you are used to orange-y cheddar?). ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [June 1, 2007, 3:12pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/3 "2007-06-01T15:12:35Z")
Yep, you’ve nailed it. Vermont cheese is made by Vermonters in Vermont from milk made by Vermont cows. As with most other food items, you’re best off eating the local product – or as close to local as you can get. I you live in Albuquerque, for example, eat Oregon Cheddar. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [June 1, 2007, 3:22pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/4 "2007-06-01T15:22:11Z")
Get your cheese locally from your favorite local cheese factory. No one state has a monopoly on superior cheese. Some cheese factories in Wisconsin makes some pretty ordinary products. Some make cheeses to die for. Some different batches from the same factory run from “meh” to “OMG!!”. Me, I like Widmer’s, Beechwood, and Gibbsville products from Wisconsin. Google those names and you’ll find dandy websites devoted to mailing the stuff to you. Me, I prefer to pick it up at the factory. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [June 1, 2007, 3:25pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/5 "2007-06-01T15:25:07Z")
[QUOTE=Eureka] (You are aware that the orange-y color of Cheddar is artificial, unneeded for flavor, but does influence the appearance of things, if you are used to orange-y cheddar?). [/QUOTE] Piffle. The orange-y color is provided by [annatto](http://en.wikipedia.org/wiki/Annatto), a perfectly ordinary herbal creation of Mother Nature. Also known as “the poor man’s saffron.” Nothing artificial about it. It’s often used in Latin American cuisines to color rice or meat, as in the Cuban dish _ropa vieja_. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [June 1, 2007, 3:28pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/6 "2007-06-01T15:28:49Z")
[QUOTE=Ukulele Ike] I you live in Albuquerque, for example, eat Oregon Cheddar. [/QUOTE] AKA “Tillamook Chedder”, though California Cheddar would probably be closer. ---
**Author:** ![villa](https://avatars.discourse-cdn.com/v4/letter/v/bc79bd/32.png) [@villa](https://boards.straightdope.com/u/villa)\ **Post date:** [June 1, 2007, 3:38pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/7 "2007-06-01T15:38:09Z")
[QUOTE=Ukulele Ike] As with most other food items, you’re best off eating the local product – or as close to local as you can get. I you live in Albuquerque, for example, eat Oregon Cheddar. [/QUOTE] Cheese is one of the few things I disagree with this concept on. I have not found an American cheddar with either the flavor of a good English/Irish cheddar, and, more noticeably, with the proper texture. It’s the imported stuff for me, though admittedly my new place to live is close to a specialist cheese store so I will see if they have any more local cheddars that cut/taste properly. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [June 1, 2007, 3:46pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/8 "2007-06-01T15:46:41Z")
[Real California Cheese](http://www.realcaliforniacheese.com/) Happy cheese from happy cows. 😃 ---
**Author:** ![Gangster\_Octopus](https://avatars.discourse-cdn.com/v4/letter/g/a8b319/32.png) [@Gangster\_Octopus](https://boards.straightdope.com/u/Gangster_Octopus)\ **Post date:** [June 1, 2007, 3:49pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/9 "2007-06-01T15:49:34Z")
[QUOTE=silenus] [Real California Cheese](http://www.realcaliforniacheese.com/) Happy cheese from happy cows. 😃 [/QUOTE] Which is nonsense, great cheese come from angst-ridden, angry cows, just like great art. ---
**Author:** ![Uvula\_Donor](https://avatars.discourse-cdn.com/v4/letter/u/e19adc/32.png) [@Uvula\_Donor](https://boards.straightdope.com/u/Uvula_Donor)\ **Post date:** [June 1, 2007, 3:52pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/10 "2007-06-01T15:52:32Z")
[QUOTE=Eureka] I’m pretty sure that the primary difference is more “state pride” (or where the cows lived) than any real difference in the cheeses. [/QUOTE] There are subtle differences in the flavor and texture of cheeses from different locations. Real Vermont cheddar, produced in Vermont, is different from real NY or real Wisconsin cheese. The differences come from variations in the grasses and climate of the areas, which make the original rennet cultures just a little distinct from one another. Big companies like Kraft purchase distinctive “starters” in order to produce Vermont and New York cheddars that taste authentic. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [June 1, 2007, 4:37pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/11 "2007-06-01T16:37:27Z")
Cabot cheddar cheese from Vermont is the only way to go and I will brook no dissenters. 😉 ---
**Author:** ![stargazer](https://avatars.discourse-cdn.com/v4/letter/s/eb8c5e/32.png) [@stargazer](https://boards.straightdope.com/u/stargazer)\ **Post date:** [June 1, 2007, 4:48pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/12 "2007-06-01T16:48:37Z")
[QUOTE=gigi] Cabot cheddar cheese from Vermont is the only way to go and I will brook no dissenters. 😉 [/QUOTE] They’ve been having a special on that at my local market, and it is sooooo good. They have it out as samples, which is dangerous because I shop at lunchtime. Yum! ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [June 1, 2007, 4:55pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/13 "2007-06-01T16:55:55Z")
They have cows in _California?_ Who knew? Oh wait, I guess I did…I made a pizza with Monterey Pepper Jack earlier this week. If you want an English/Irish-style Cheddar made in America, try a drier, longer-aged product. Like Canada’s Twin Oaks Cheddar, aged five years. ---
**Author:** ![villa](https://avatars.discourse-cdn.com/v4/letter/v/bc79bd/32.png) [@villa](https://boards.straightdope.com/u/villa)\ **Post date:** [June 1, 2007, 4:58pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/14 "2007-06-01T16:58:55Z")
[QUOTE=Ukulele Ike] They have cows in _California?_ Who knew? Oh wait, I guess I did…I made a pizza with Monterey Pepper Jack earlier this week. If you want an English/Irish-style Cheddar made in America, try a drier, longer-aged product. Like Canada’s Twin Oaks Cheddar, aged five years. [/QUOTE] Some Canadian cheddars I have found tolerable, though less flavored than I am looking for. I can’t get used to the texture of US cheddar though - it always seems almost rubbery. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 1, 2007, 5:04pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/15 "2007-06-01T17:04:38Z")
[QUOTE=Ukulele Ike] Piffle. The orange-y color is provided by [annatto](http://en.wikipedia.org/wiki/Annatto), a perfectly ordinary herbal creation of Mother Nature. Also known as “the poor man’s saffron.” Nothing artificial about it. It’s often used in Latin American cuisines to color rice or meat, as in the Cuban dish _ropa vieja_. [/QUOTE] Those of you with Mexican markets in town might be familiar with annatto being sold under its Spanish name, achiote. It’s very popular in the Yucatan where it’s used to make a _recado_ that gets smeared over meat or seafood before it is cooked. It has a very earthy taste with a beautiful deep red hue to it. The most popular Yucatecan dish that uses it is _cochinita pibil_. You will also find annatto used in breakfast cereals and other foods as a coloring agent, although in Latin American cuisines it is used very much for its flavor. ---
**Author:** ![Gangster\_Octopus](https://avatars.discourse-cdn.com/v4/letter/g/a8b319/32.png) [@Gangster\_Octopus](https://boards.straightdope.com/u/Gangster_Octopus)\ **Post date:** [June 1, 2007, 5:21pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/16 "2007-06-01T17:21:40Z")
By the way, I got a fantastic coastal English Cheddar at Trader Joe’s. My mouth waters in anticiaption for when I get home. ---
**Author:** ![Uvula\_Donor](https://avatars.discourse-cdn.com/v4/letter/u/e19adc/32.png) [@Uvula\_Donor](https://boards.straightdope.com/u/Uvula_Donor)\ **Post date:** [June 1, 2007, 5:24pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/17 "2007-06-01T17:24:19Z")
[QUOTE=villa] Some Canadian cheddars I have found tolerable, though less flavored than I am looking for. I can’t get used to the texture of US cheddar though - it always seems almost rubbery. [/QUOTE] The cheaper stuff is like that. If you can find Grafton Vermont Cheddar aged 3 years, you’ll find it more to your liking. ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [June 1, 2007, 5:24pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/18 "2007-06-01T17:24:23Z")
> [@](#): > > Cabot cheddar cheese from Vermont is the only way to go and I will brook no dissenters. Even as a New Yorker, I agree with this. ---
**Author:** ![Uvula\_Donor](https://avatars.discourse-cdn.com/v4/letter/u/e19adc/32.png) [@Uvula\_Donor](https://boards.straightdope.com/u/Uvula_Donor)\ **Post date:** [June 1, 2007, 5:28pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/19 "2007-06-01T17:28:25Z")
[QUOTE=Little Nemo] Even as a New Yorker, I agree with this. [/QUOTE] If you ever get to [Jewett’s Cheese House](http://www.jewettscheese.com/) in Earlville, you won’t agree with it for long. ---
**Author:** ![redtail23](https://avatars.discourse-cdn.com/v4/letter/r/3e96dc/32.png) [@redtail23](https://boards.straightdope.com/u/redtail23)\ **Post date:** [June 1, 2007, 6:22pm UTC](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347/20 "2007-06-01T18:22:39Z")
[QUOTE=gigi] Cabot cheddar cheese from Vermont is the only way to go and I will brook no dissenters. [/QUOTE] Definitely. It’s unfortunately hard to find around here, but sooooo good. [Next page](https://boards.straightdope.com/t/cheddar-cheese-vt-vs-wi-vs-ny/406347.md?page=2)