Six month cheddars - clothbound vs vac sealed

[LoydB]

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.

 

[jcam222]

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.

 

[LoydB]

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.