Fromagerie des Basques, Quebec
From along the lower St Lawrence comes this four-year-old cheddar. It never ceases to amaze me how much variety there is in the world of cheddars—the three in this month’s box, made from three different milks according to several different processes, are a small sampling of those available. There are reasons why it is the world’s most popular cheese—relative ease of creation and manifold ways to enjoy it being but two, one on each side of the cheesemaker/cheese-eater divide.
This particular cheddar has a tendency to crumble and a slightly sweet hint to its paste. My assistant described it as being almost Swiss-like; it does have a hint of that nutty-sweet-tang of the Alpine cheeses. Try it with a beer (I think it might go well with an IPA or American Pale Ale) or with the Rioja left over from the previous entry.