I suppose that extra sharp cheddar is a little harder than mild cheddar, so it i aging and drying that makes it that way…and does that also just concentrate the flavor as water evaporates?
If so, what exactly is giving it that tangy sharpness?
Also, when I eat really sharp cheddar, I get a slight pain at the back of my jaw. Anyone else get that or know what it is? I guessed it was something hat reacts to the tangy element and stimulates the salivary gland in the area…or maybe reacting with the masseter…it kind of feels like it tightens a bit and a brief tingly pain.