So I ask Le Companion to pick up a block of cheddar while in store for other things, and I add “get the sharp or the extra sharp”. I am asked “How is it different?” I answer in a somewhat disparaging manner that I am astonished that she does not know. Sharp cheddar is
Well, OK, I could describe the difference in taste with other adjectives, but I was in mid-realization, as it was now dawning on me that unless each hoop is sampled and graded by cheese samplers, that wasn’t much of an explanation. If there’s something different that they do to it to make it sharp or mild or extra sharp or medium or whatever, I don’t know what it is any more than she does.
Any of you Vermont or Wisconsin folks in a position to clue me in?