I am making a recipe that calls for “very sharp Cheddar” in the ingredients list. I didn’t want to spend money for an expensive, exotic cheese, so I settled for what was on offer at the supermarket among the standard brands. Cabot seemed a reputable brand, but I was confronted by two versions of what seemed to pass for “very sharp Cheddar.” Is “seriously sharp” more or less sharp than “extra sharp”? I had no idea. I needed just over 8 ounces of cheese, so I bought a block of each of the cheeses shown below.
When I got home, I cut a piece of each cheese and compared them. Neither seemed sharper than the other. A friend came to the same conclusion. I have no idea what Cabot intended.
