Six month cheddars - clothbound vs vac sealed

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LoydB

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May 31, 2022
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I popped open two six-month old cheddars last week - one was vac sealed the whole time (left), the other was clothbound for a natural rind (right). The vac sealed one is creamier (unsurprising, higher moisture) and has a very mellow flavor. The clothbound is drier, with good tyrosine crystal development, and has a much nuttier flavor. I prefer it, my wife prefers the vac sealed one.
 
View attachment 689047

I popped open two six-month old cheddars last week - one was vac sealed the whole time (left), the other was clothbound for a natural rind (right). The vac sealed one is creamier (unsurprising, higher moisture) and has a very mellow flavor. The clothbound is drier, with good tyrosine crystal development, and has a much nuttier flavor. I prefer it, my wife prefers the vac sealed one.
They both look amazing to me! I do like those little crunchy crystals in an aged cheddar.
 
They both look amazing to me! I do like those little crunchy crystals in an aged cheddar.

Thanks! Me too, I'm long aging gruyere, gouda, asiago and (soon) more cheddar.
 
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