The cheese should have a straw color, ranging from yellow to beige, with no white blotches, which indicate too much time in plastic. And don't be put off by a half-inch of dryness inside the rind. Aged cheddars that are not made in the farmhouse style are often sharp and not much else. It's a pronounced acidic, almost puckery quality that's very limiting. People want to have their taste buds ripped apart by sharpness, which is easy to put into cheese.
Sharpness actually kills other flavors.
We strive not to be sharp but to have a breadth of flavors. I have trouble keeping them in stock. The cut wedge reveals a few specks of mold inside the cheese. I really like to see that. The Keen's tastes smoother and creamier than the Montgomery, with a meaty quality reminiscent of prosciutto or perhaps roast beef.