Flakes as only a true cheddar will. Serve with pickles, micro-brewed ales, apples, bake into breakfast scones with a heavy dose of pepper, shred onto tacos and chili, melt with Tabasco and cream into a sauce for vegetables. Set of two 8 oz. wheels. From high plateau farms in Sicily, a piquant pasta filata cheese for grating or to share a plate with prosciutto and mostarda. Brick shaped, marked with the rope that it hung from to dry.
Artisans still craft it with handmade tools.
In a gift box. The awards keep coming, now Best of Blue, American Cheese Society. Long aging lends it a fine intensity, peppery finish and a rind like rough-hewn marble. Dry enough for shaving over bitter greens or buttered gnocchi. Or drizzle with honey and bring out a prized dessert.