Have you tried Cabot's whole assortment? For a few weeks a year they lay out a truly ridiculous assortment of cheeses, all free to try. Their hyper-local stuff kicks the ass of the (still fantastic) Cabot you'll buy in the grocery store. What you guys get in Wisconsin trucked across the country is probably not even close to what I ate when I lived a stone's throw from Cabot.
Also, my tastes run seriously sharp. Does Bobby Nelson have anything really sharp? If so I've got to check it out.
Secretly, my favorite cheddar - which I'd bet trumps Bobby Nelson, even if Cabot's hidden stuff doesn't - is made by an older woman who wraps all her cheeses in black paper and sells them at various markets around the Quechee Gorge. But it's somewhat expensive and very hard to find. The last time I bought some I weighed it before and after eating to make sure nobody else touched it, it's that good.
If you want to get more global, try obscure Welsh cheddars. Amazing but expensive. They go very well in between scotches.
Have you tried Cabot's whole assortment? For a few weeks a year they lay out a truly ridiculous assortment of cheeses, all free to try. Their hyper-local stuff kicks the ass of the (still fantastic) Cabot you'll buy in the grocery store. What you guys get in Wisconsin trucked across the country is probably not even close to what I ate when I lived a stone's throw from Cabot.
Also, my tastes run seriously sharp. Does Bobby Nelson have anything really sharp? If so I've got to check it out.
Secretly, my favorite cheddar - which I'd bet trumps Bobby Nelson, even if Cabot's hidden stuff doesn't - is made by an older woman who wraps all her cheeses in black paper and sells them at various markets around the Quechee Gorge. But it's somewhat expensive and very hard to find. The last time I bought some I weighed it before and after eating to make sure nobody else touched it, it's that good.
If you want to get more global, try obscure Welsh cheddars. Amazing but expensive. They go very well in between scotches.