I’ve had a lot of Tillamook products including their Sharp Cheddar but not their Extra Sharp Cheddar. I’ll give it a try next time I go shopping. There’s also a Tillamook Maker’s Reserve 2018 Extra Sharp White Cheddar that I’ve seen at Safeway and been tempted to buy but haven’t yet.
My latest cheddar find is Wyke Farms Aged Mature and Sharp Cheddar. I really like the flavor of that one. It’s an English import that I found at Walmart, and it’s fairly inexpensive. I also noticed the Walmart is carrying Cathedral City Mature English Cheddar. I’ve bought that and Cathedral City Extra Mature at Safeway and enjoy those, too.
My latest purchase from Safeway is Snowdonia Black Bomber, another cheddar from the UK. I haven’t tried it, yet. It’s more expensive than the others I’ve mentioned. Hope it’s worth the $.
I haven’t seen Montgomery or Keens here. I’ve had three Quicke’s cheeses: Devonshire Red, a mature clothbound cheddar, and elderflower cheddar. I liked Devonshire Red best of those and elderflower cheddar the least. The elderflower cheddar was okay, but I’m not generally fond of cheddars flavored with things like that.
Green Thunder is the other Snowdonia cheese available to me. Garlic and herbs in that one. I might try it if Black Bomber suits me. Interesting that you say that BB is the best known Welsh cheddar. Collier’s is what I see most often here. I really like that one, too.
(John Hartley - a culinary patriot eating & cooking in Northwest England)
Devonshire Red is a Red Leicester style. The best Leicester I know is Sparkenhoe. If that’s available where you are, grab it. Actually made in Leicestershire.
Cheese is such a personal thing… so many types and flavors, and I am definitely not a connoisseur. Our local Safeway has few spectacular cheeses but my best results have been their Primo Taglio brand in the deli, as well as Black Diamond 2yr sharp white cheddar, and their parmigiano regiano.
But for those of you buying pre-grated/shredded stuff… I’d recommend grating it yourself. The pre-done stuff has anti-caking agents such as cellulose, which affects the overall meltiness of it and texture in sauces. Not only are you “usually” paying more by the pound, it is polluted with non-cheese additives.
I tried the Black Bomber, and it’s one of the best cheddars I’ve ever had. It’s not super sharp, and it’s not as dry and crumbly as some aged cheddars I’ve had, but it has nice depth of flavor.
I picked up some Tillamook Extra Sharp Ceddar at the store yesterday but haven’t tried it yet. Tried to find the Tillamook 2018 cheddar I’ve seen at Safeway before, but I may have dawdled too long because they were out. I hope it comes back into stock.