Y'know, I bought some Seriously Sharp back in December and was so excited when I cut a piece . . . and it tasted exactly like, well, ass.
I was quite disappointed, to say the least.
I'll stick with my Cahill's Porter and my Somerdales! Have you tried either a horseradish cheddar, or one with mustard seeds in it?
It has to be room temperature. And it does vary batch to batch. But I love the stuff.
Maybe they keep the best fer Vermonters? ;-) I haven't seen it out here.
I *love* horseradish cheddar. I can't remember the brand I've had, though.