Cheddar: (n) a kind of firm smooth cheese, originally made in Cheddar in southern England.

Although I am not Gulliver, I have had my travels.

They’ve taken me to Wisconsin.

Somebody made the claim that there are more cows in Wisconsin than people. I suppose if you count the people who look like cows, this would be even more impressive. I digress.

At every small town and every truck stop there’s a cheese display. They also offer various types of sausage and meat products to accompany this delight as chasers.

And of all the cheeses I’ve tried over the years, I must say that cheddar is the one we should probably put into the time capsule for the future, when a high cholesterol food like cheese will no longer be allowed.

It represents.

I’m not trying to tell you it’s the best cheese. It would not be my preference on my back-yard burger. I would opt for something like Swiss. But if I am honest with myself, Swiss tastes like cheese that was cured in a sweat sock.

Cheddar, on the other hand, has all the flavors–like milk, curds, whey–made in a cottage somewhere by a buxom woman who sure in the hell knows what it means to be milked.

I don’t love cheddar, even though the more well-dressed versions of it–what they refer to as “sharp cheddar”–better suit my palate.

In my opinion, if you’re trying to describe or prescribe a cheese, cheddar will carry the banner quite well.

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Published by Jonathan Cring