Cheese, cheddar

Fun Facts

  1. Cheddars made in the New England states—including Cabot Cheddar made in Vermont—traditionally do not contain color additives, retaining the natural white color.
  2. Mild cheddar is generally aged for 2 to 3 months, whereas an extra sharp might be aged for as long as a year. Aged Cabot Cheddars, like Cabot Private Stock is aged for about 16 months and Vintage Choice for at least 2 years.
  3. Cheddar is packaged air tight to eliminate molding. Although wax packaging is the most traditional, modern methods utilize plastic films and vacuum packing or a “gas flushing” technique to remove the air before sealing. Although the surface mold is harmless, it may be trimmed off and resealed in fresh plastic wrap and stored in the refrigerator.
  4. It wasn’t until 1954 that cheese came off rationing after the second world war, a whopping 9 years after it actually ended. During the war itself, cheese was rationed to just 2oz per person, per week. The only cheese that was allowed to be produced was a hard cheddar style cheese.
  5. Contrary to popular belief, mice actually prefer chocolate over cheese every time! Mice love sweet smelling food so they would be more tempted by a piece of chocolate than a chunk of cheddar.

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