Cheddar cheese aged 6 years is an extra-aged, intensely sharp cheese with a powerful, concentrated flavor. Its texture is firm to crumbly, often with visible calcium crystals that add a pleasant crunch and amplify its savory depth. The taste is bold, tangy, and deeply nutty with a long, lingering finish. Also available in white. It’s best used sparingly—shaved over pasta, risotto, roasted vegetables, or salads, or crumbled onto soups and baked dishes to add a strong umami kick.
6 Year Aged White Cheddar 15oz
$19.78
Description
6 Year Aged White Cheddar 1 lb Heritage: Prior to 1850, nearly all the cheese produced in the United States was Cheddar. Cheddar production in Wisconsin began in the mid 1800’s and by 1880, more Cheddar was produced in Wisconsin than any other cheese variety. Today it accounts for a large percentage of the cheese made in the state, which makes Wisconsin the leader in U.S. Cheddar production. Description: Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age. Usually golden; also available white. Slice for sandwiches, snacks; shred into casseroles, soups, sauces.
Additional information
| Weight | 1.0000 lbs |
|---|---|
| Dimensions | 6.2500 × 2.2500 × 1.75 in |
5 reviews for 6 Year Aged White Cheddar 15oz
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databasemann –
I’m a cheese fanatic and really liked it. No crackers for this cheese. I like cutting it real thin. My wife even liked it and normally doesn’t like really sharp cheeses. It went way faster than any cheddar my wife buys. I got some Vermont 2 year aged cheddar and it didn’t have a good flavor like yours and was more expensive, so it will end up being cheese and macaroni. I’m going to try your 1, 2, 4, and 8 too. I got the 6 and 10 my initial buy.
Kelly –
Aged to perfection, IMO the best product Widmer’s sells.
Mrs. M from Iowa –
Ditto what everyone else has said. My favorite is the 10 year old cheddar, but my friends prefer this one, so they get it as gifts and love it!
Anonymous –
One of our local groceries carried this for a short time. Now the only way to get it is on line. The cheese has a great sharpness. It is slightly crumbly, but when serered at room temperature is easy to slice.
Anonymous –
Good lord this is sharp cheese as it was meant to be.