The Shelburne, which is made from raw milk and cloth-wrapped, could easily have been mistaken for an English farmhouse cheddar with its beefy, smoky flavors. A step above the other cheddars from New York, Wisconsin, and Canada was Cabot Sharp, a solid Vermont cheese aged over 11 months, which showed a creaminess that nicely offsets its background sharpness. Macaroni and cheese made with the Montgomery cheddar was dramatically better than one made with New York cheddar. The difference was slightly less noticeable in grilled cheese sandwiches made with Wisconsin cheddar and English farmhouse cheddar. To enliven a cold cheese sandwich, slather whole wheat bread with some mango chutney.
Beer is the favorite beverage of cheddar devotees.
I found microbrewed Catamount Amber Ale the most appealing among several beers because of its fruitiness. Just as good was hard cider, not surprising since apples and cheddar are a natural combo. The more nuanced French or English ciders were especially good with the more complex cheeses. As for wines, I liked a ripe, heady Zinfandel, again because of the lush fruit. This would also bode well for ruby Ports.