Jan 10

Widmer Four Year Aged Cheddar – Cheesy Lover INTERCONTINENTAL #2

FT + Pumpkin Publog2 comments • 358 views

An annatto-coloured cheddar from Wisconsin

My second US cheese is a four year old cheddar. FOUR? That’s very old for a cheddar, I think. I’m expecting something dense and dry and crumbly, and thick with crunchy lactic crystals. But this cheese is moist and soft. It’s also been coloured with annatto, and is a vivid orange colour. I grew up in Ireland, where cheese (and lemonade) come in red and white varieties, so this doesn’t bother me a jot. My cheese-eating chum, brought up on wholesome, un-frivolously-coloured English cheddar, is somewhat perturbed by the bright block we’re about to sample.

It’s not as intense as I expect it to be. It’s very sharp, tart and bitter – it reminds me of lemon pith – but there’s not much more to the taste than that. I’m spoiled, these days, and used to intense farmhouse cheddars, with pockets of different flavours – a new cheese in every bite! – and enough character that you can tell what the cow ate for breakfast that day. And, yes, a good whomph of manure. This cheese is uniform, and bland beneath the lemony sharpness. I think it’s spent its four years in some cold sealed sterile place.


  1. 1
    Bec on 21 Jan 2010 #

    OOH Widmer’s! Gosh I haven’t had that in YEARS. /jellus

  2. 2
    Chris on 1 Jun 2013 #

    I had a 10 year chedder once. It was hard and crumbly with lactic crystals but the taste was sharp and delicious. Don’t stop at four years get some older.

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