Although I am not Gulliver, I have had my travels.
They’ve taken me to Wisconsin.
Somebody made the claim that there are more cows in Wisconsin than people. I suppose if you count the people who look like cows, this would be even more impressive. I digress.
And of all the cheeses I’ve tried over the years, I must say that cheddar is the one we should probably put into the time capsule for the future, when a high cholesterol food like cheese will no longer be allowed.
I’m not trying to tell you it’s the best cheese. It would not be my preference on my back-yard burger. I would opt for something like Swiss. But if I am honest with myself, Swiss tastes like cheese that was cured in a sweat sock.
Cheddar, on the other hand, has all the flavors–like milk, curds, whey–made in a cottage somewhere by a buxom woman who sure in the hell knows what it means to be milked.
I don’t love cheddar, even though the more well-dressed versions of it–what they refer to as “sharp cheddar”–better suit my palate.
In my opinion, if you’re trying to describe or prescribe a cheese, cheddar will carry the banner quite well.