{"id":41256,"date":"2022-02-03T13:52:47","date_gmt":"2022-02-03T18:52:47","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=41256"},"modified":"2023-01-23T09:07:45","modified_gmt":"2023-01-23T14:07:45","slug":"cheese-plate-all-cheddar","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/cheeseplate\/cheese-plate-all-cheddar\/","title":{"rendered":"Cheese Plate: All Cheddar"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Photographed by Nina Gallant | Styled by Chantal Lambeth<\/em><\/p>\n

1. CABOT CLOTHBOUND CHEDDAR<\/a><\/strong><\/p>\n

Origin:<\/strong> Cabot, Vermont<\/em><\/p>\n

Milk:<\/strong> Pasteurized cow\u2019s milk<\/em><\/p>\n

+ SQIRL Strawberry Lemon Verbena Jam<\/strong><\/p>\n

This cheddar is the result of a collaboration between two Vermont cheesemakers: the large-scale Cabot Cooperative Creamery<\/a> and the much smaller Cellars at Jasper Hill<\/a>. Aged between 9 and 14 months, this cheese boasts flavors of rich salty caramel with vegetal notes. For a sweet-savory matchup, try a wedge with a smear of strawberry-lemon-verbena jam.<\/p>\n

2. BARBER\u2019S 1833 VINTAGE RESERVE CHEDDAR<\/a><\/strong><\/p>\n

Origin: <\/strong>Somerset, England<\/em><\/p>\n

Milk: <\/strong>Pasteurized cow\u2019s milk<\/em><\/p>\n

+ Bantam Buzzwig Cider<\/strong><\/p>\n

The Barber family has been farming in the heart of rural Somerset since the early 1800s. The family\u2019s flagship cheese is a creamy-crumbly sharp number that boasts a fine balance of umami and sweet milky flavors, with hints of butterscotch and toffee. Pair it with a cold glass of cider like a true Anglophile.<\/p>\n

3. LINCOLNSHIRE POACHER<\/a><\/strong><\/p>\n

Origin: <\/strong>Lincolnshire, England<\/em><\/p>\n

Milk: <\/strong>Raw cow\u2019s milk<\/em><\/p>\n

+ fresh figs<\/strong><\/p>\n

This natural-rind cheddar is matured between 12 and 24 months and has a golden, buttery hue with hints of straw and cellar, especially near the rind. Match this cheese with fresh figs to create a deeply earthy bite.<\/p>\n

4. ROGUE CREAMERY CHOCOLATE STOUT CHEDDAR<\/a><\/strong><\/p>\n

Origin: <\/strong>Central Point, Oregon<\/em><\/p>\n

Milk: <\/strong>Pasteurized cow\u2019s milk<\/em><\/p>\n

+ Raaka Pink Sea Salt Chocolate<\/strong><\/p>\n

Milder than the other cheddars featured here, this subtle version is borne of a collaboration between Rogue Creamery<\/a> and Rogue Ales. It\u2019s savory and tangy, with classic cheddar notes augmented by delicate hints of chocolate and coffee from the stout. Try it with a piece of sea salt chocolate to amp up the contrasting flavors even further.<\/p>\n","protected":false},"excerpt":{"rendered":"

This cheddar-centric plate showcases cheese artisanship on both sides of the pond. <\/p>\n","protected":false},"author":111,"featured_media":45382,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[345],"tags":[24975,3081,15201,2087,7278,17024,1314],"coauthors":[648],"class_list":["post-41256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate","tag-barbers-1833-vintage-reserve","tag-cabot-clothbound-cheddar","tag-cellars-at-jasper-hill-cabot-clothbound","tag-cheese","tag-cheeseplate","tag-lincolnshire-poacher","tag-rogue-creamery"],"acf":[],"yoast_head":"\nCheese Plate: All Cheddar | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"This cheddar-centric plate showcases 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