You’re the pro.
I bought 6 year old cheddar today. Do I eat it plain, on crackers, on …what?
I’ve seen you eat cheese that is so old I would have thrown it out. :eek:
Let us know if you want answers from other old cheese eaters. Sounds yummy 
you might think that you need 6 year old crackers, but you don’t.
savor the naked cheese, sliced thin.
To me, 6 year old cheddar is ‘just right’ for using on sandwiches, crackers, etc. However, if you’re an aged cheddar newbie, I’d suggest you try just slicing it thinly, letting it warm to room temperature, and then savor it on your tongue, pressing it to the roof of your mouth, and get a full exposure to its sharpness.
In between samplings of old cheeses, I’ll often enjoy a pomegranite seed as a palate cleanser.
You can also choose to enjoy the cheese on a small toast point, or relatively bland type of cracker, the carbs serving as a textural counterpoint to the cheese, and also a mechanism to distribute the flavor a bit more thoroughly on your mouth.
Now I’ve got to get back to the football game.
Thx. You’ve got to be in heaven(so far).
If you’re into beer pairings, I’ve found aged cheddar goes equally well with a very hoppy IPA or an Imperial Stout. I was at North Coast brewing in Fort Bragg a few years back and they were having a tasting with 10-year-old cheddar and their Old Rasputin.
How you doin’ now, Qadgop the Mercotan? Draining your sorrows in a nice aged cheddar? 
Advice taken, cheese is yummy. Sucking up some wine with it. Sorry about Green Bay. I was rootin for 'em.
Meh, after Lombardi, I survived the Bengston/Devine/Starr/Gregg/Infante [del]years[/del] decades. This isn’t so bad.
[sub]<<sob>>[/sub]