October is American Cheese Month. The American Cheese Society says, “American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers and chefs who bring them to your table.”
So I thought I would bring a different cheese to Chow Town readers every day in October. Stay tuned to see what delicious cheeses North America has to offer! There are sure to be some classic favorites and new must-haves that will suit everyone’s tastes.
Widmer’s 10 Year Cheddar
Producer: Widmer’s Cheese Cellars
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Place: Theresa, Wisc.
Type: Hard, no rind
Widmer’s has been making cheddar, colby, and brick cheese since 1922. That’s three generations of Widmer’s making cheese. Master cheese maker Joe Widmer can remember helping in the cheese factory since he was 6.
With this long tradition, knowledge and experience, Joe crafts some of the best cheddars coming out of Wisconsin. You can imagine that a cheese that is aged for 10 years is flavorful. Think about it. This cheese was made in 2006.
Widmer’s 10 Year Cheddar can rightly be called sharp. The tangy finish makes your mouth pucker ever so slightly. If you want a cheese that delivers a consistent sharp bite, this is it.
The texture is great as well. The crystallization that fills the paste of the cheese adds a crunch that will please any lover of aged cheeses. The flavors call for alternating bites of cheese and fresh apple or pair.
The sharp and salty flavors need something to contrast the bite they bring. When you age a cheese for 10 years the energy and time costs add up, so its not the most inexpensive of cheeses out there. But sometimes you just need the kind of sharp that only comes with a long aged cheese.
Lincoln Broadbooks loves cheese. He is one of the first cheesemongers in the United States and Canada to become an American Cheese Society certified cheese professional. He is the manager and buyer for The Better Cheddar in Prairie Village. You can find him on Twitter @LincolnBbooks and on Instagram @lincycheese.