dawp
Lifer
40 year old cheese that is, said to be 'sharp'
http://www.huffingtonpost.com/2012/08/30/wisconsin-cheese-mart-str_n_1844598.html
http://www.huffingtonpost.com/2012/08/30/wisconsin-cheese-mart-str_n_1844598.html
FOR TWELVE YEARS!!! Da phuq, people, clean your f* shop!:thumbsdown:"It just got overlooked,"
the dry outer parts would be disgusting, the middle would be awesome.
That cheddar is in standard vacuum-sealed block format. The outer edge would have no rind, but it would have a high amount of calcium lactate crystals. Cool if it's not your thing, but it would not be dry at all. It would be crunchy, with a strong cheesy aroma.
I cut 40 year old cheese all the time. Ask my wife.