I just encountered a previously unknown (to me) variety of cheddar cheese. That made from goat’s milk. Discovered in an italian deli, aged perhaps one year, and selling for a rather pricy $17.99/lb, I of course had to try it.
It was interesting, and rather unique, but not quite worth the price paid, seeing as how I can get standard 10 year old cheddar for the same price. But I did enjoy it.
Anyone else out there encounter this particular variety before? Is it better if aged longer? Any special applications for it?
Any other varieties of cheddar of which I should be aware?
QtM
