Aged Cheddar
A collection page of The Cheese Store of Beverly Hills | Domenico's Foods
About
Cheddar rewards patience more than almost any other cheese, and this section is the proof. Hook's of Wisconsin (Tony and Julie Hook have been making cheddar since the seventies) ages wheels up to fifteen years, by which point the paste goes crumbly and crystalline and the sharpness turns almost savory-sweet. Old Quebec Reserve takes the cold-Canadian route at three and seven years. Cabot Clothbound, made in Vermont and aged in the Cellars at Jasper Hill, is the bandage-wrapped style: drier, earthier, closer to the cheddars England has made for generations. Speaking of which, the British territorials live here too: Appleby's Cheshire, made on the family farm in Shropshire, and Yoredale, a Wensleydale done the old way. Milton Creamery's Prairie Breeze from Iowa is the crowd-pleaser, sweet, mellow, dangerous on a sandwich, and their Four Alarm brings the heat. A proper aged cheddar wants apples, a brown ale, or nothing at all. Cut fresh in Beverly Hills and shipped cold to 48 states.