{"id":12068,"date":"2012-05-18T15:37:20","date_gmt":"2012-05-18T19:37:20","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=12068"},"modified":"2014-07-21T12:54:31","modified_gmt":"2014-07-21T16:54:31","slug":"cheese-plate-four-score","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/","title":{"rendered":"Cheese Plate: Four Score"},"content":{"rendered":"

As global cheese buyer for an international supermarket, I\u2019ve tasted thousands of cheddars around the world. So when culture<\/strong> challenged me to assemble a flight of unique cheddars for this season\u2019s cheese plate, I began to think of all the things a good wedge of this cheese communicates: style, texture, and complex flavor. Also, provenance – that unique confluence of pastureland and dairy animal that yields the essential milk, not to mention the preferences and skill of individual cheesemakers who transform it.<\/p>\n

Choosing cheddars that convey a wide range of flavor, history, and regional character turned out to be easy; paring it down to just four was not. Fortunately, I had help from my colleagues at Whole Foods Market – cheese professionals certified by the American Cheese Society. Ultimately, we picked a quartet of cheddars with very different origins: an East Coast traditional clothbound cheddar made with new-age cultures and visionary maturation; another from a family making cheese on their farm in the UK since 1833, using the same cheddar culture for six generations; a flavored cheddar representing sustainability and land partnership in the Pacific Northwest; and a farmstead natural-rind gem made with raw milk and old-world cheddaring methods. The variety is fascinating. But best of all, it\u2019s delicious. Try this collection and I think you\u2019ll agree.<\/p>\n

\"Cheese<\/a><\/p>\n

1. Lincolnshire Poacher<\/a><\/h3>\n

Pictured top left<\/em><\/p>\n

Lincolnshire, England
\nRaw cow\u2019s milk; Traditional rennet
\nlincolnshirepoachercheese.com<\/p>\n

This natural-rind cheddar is produced by brothers Tim and Simon Jones at Ulceby Grange Farm, on the eastern edge of the Lincolnshire Wolds in England. The region is not renowned as dairying country, but the farm is situated in an unusually chalky area that makes for excellent grazing and successful milk production. From the milk of its Friesian cows and skills of resident cheesemaker Richard Tagg comes Lincolnshire Poacher, made with a recipe loosely based on traditional Somerset cheddar. Tagg maintains the old-world technique of cheddaring in which slabs of fresh curd are hand-stacked and restacked three times to expel moisture and lend a distinctly smooth, dense texture. (Many modern cheddar makers omit this method and simply machine-press the curd.) Matured between 12 and 24 months, Lincolnshire Poacher has a golden, buttery hue, and hints of straw and cellar, especially near the rind.<\/p>\n

2. Rogue Creamery Chocolate Stout Cheddar<\/a><\/h3>\n

Pictured top right<\/em><\/p>\n

Rogue Creamery – Central Point, Oregon
\nPasteurized cow\u2019s milk, cow\u2019s cream; Vegetable rennet
\nroguecreamery.com<\/a><\/p>\n

Milder than the other cheddars featured here, this subtly flavored version is borne of a collaboration between Rogue Creamery and Rogue Ales initiated in 2007. It\u2019s the first of three \u201cbeer cheeses\u201d that the brewery and creamery have produced together (the other two are Rogue\u2019s Morimoto Soba Ale and Hopyard). Chocolate Stout Cheddar is made by pouring beer directly into the vat during cheesemaking. The ale is allowed to infuse before the curd is hand-scooped into forms and pressed into blocks for aging. The process is entirely artisanal, including hand-cutting and hand-milling the curd. The cheddar ages for a full 24 months, creating a firm-textured cheese with a delicate marbling of dark ale throughout. It smells buttery and creamy, and the flavor is savory and tangy, its cheddar notes augmented by the delicate hints of chocolate and coffee flavors from the stout.<\/p>\n

3. Barber\u2019s 1833 Vintage Reserve Cheddar<\/a><\/h3>\n

Pictured bottom right<\/em><\/p>\n

Somerset, England
\nPasteurized cow\u2019s milk; Vegetable rennet
\nbarbers1833.co.uk<\/a><\/p>\n

The Barber family has been farming in the heart of rural Somerset since the early 1800s. Its medal-winning line of block cheddars is produced according to the \u201cWest Country Farmhouse Cheddar\u201d DOP restrictions and is made with local milk, on the farm, using traditional methods. Curds are hand-stacked and rotated to ensure the proper degree of cheddaring. The 1833 Vintage Reserve Cheddar, the family\u2019s flagship cheese, originates from cheddars that have been carefully selected for their keeping qualities (after 3 months, all cheeses are graded by an expert who determines the quality of the cheese and when it will peak). Vintage Reserve is always aged for a minimum of 24 months and represents Barber\u2019s \u201csummit of achievement.\u201d This creamy-crumbly sharp cheddar has a fine balance of umami-like savory notes and sweet milky flavors, including hints of butterscotch and toffee.<\/p>\n

4. Cabot Clothbound Cheddar<\/a><\/h3>\n

Pictured bottom left<\/em><\/p>\n

Cellars at Jasper Hill – Weston, Vermont
\nPasteurized cow’s milk; Microbial rennet
\ncabotcheese.coop<\/a>, cellarsatjasperhill.com<\/a><\/p>\n

This multi award winning cheddar is the result of a unique collaboration between two Vermont cheesemakers\u2014the large-scale Cabot Cooperative Creamery and the much smaller Jasper Hill Farm. Cabot\u2019s large-scale facilities are not suited to aging finicky cloth-wrapped cheddar, whereas Jasper Hill specializes in maturing this style of cheese, so every three months Cabot delivers 60 wheels of muslin-wrapped cheddar to the Cellars at Jasper Hill for aging and affinage. Matured between 10 and 14 months, the cheese tastes of rich salty caramel with savory vegetal notes and a pronounced tang. The texture is smooth, dense, and slightly brittle, with a pale straw-colored interior.<\/p>\n","protected":false},"excerpt":{"rendered":"

This cheese plate, curated by Whole Foods’ global cheese buyer Cathy Strange, offers a variety of taste all in one style: cheddar cheese<\/p>\n","protected":false},"author":1,"featured_media":12110,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[345],"tags":[],"coauthors":[648],"class_list":["post-12068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate"],"acf":[],"yoast_head":"\nCheese Plate: Four Score - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"This cheese plate, curated by Whole Foods' global cheese buyer Cathy Strange, offers a variety of taste all in one style: cheddar cheese\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Plate: Four Score\" \/>\n<meta property=\"og:description\" content=\"This cheese plate, curated by Whole Foods' global cheese buyer Cathy Strange, offers a variety of taste all in one style: cheddar cheese\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2012-05-18T19:37:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-07-21T16:54:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/07\/spring-2012-cheeseplate-750x368.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cathy Strange\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cathy Strange\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/\",\"name\":\"Cheese Plate: Four Score - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/07\/spring-2012-cheeseplate-750x368.jpg\",\"datePublished\":\"2012-05-18T19:37:20+00:00\",\"dateModified\":\"2014-07-21T16:54:31+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/81b9a2e76d581f340849c880f4085df9\"},\"description\":\"This cheese plate, curated by Whole Foods' global cheese buyer Cathy Strange, offers a variety of taste all in one style: cheddar cheese\",\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/07\/spring-2012-cheeseplate-750x368.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/07\/spring-2012-cheeseplate-750x368.jpg\",\"width\":750,\"height\":368},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cheese Pairings\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Cheeseplate\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/cheeseplate\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Cheese Plate: Four Score\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/81b9a2e76d581f340849c880f4085df9\",\"name\":\"cheesemaster\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/b30bd983f28ed6a17e023e5a5d0c56c4\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg\",\"caption\":\"cheesemaster\"},\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/cheesemaster\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Cheese Plate: Four Score - culture: the word on cheese","description":"This cheese plate, curated by Whole Foods' global cheese buyer Cathy Strange, offers a variety of taste all in one style: cheddar cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/","og_locale":"en_US","og_type":"article","og_title":"Cheese Plate: Four Score","og_description":"This cheese plate, curated by Whole Foods' global cheese buyer Cathy Strange, offers a variety of taste all in one style: cheddar cheese","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/","og_site_name":"culture: the word on cheese","article_published_time":"2012-05-18T19:37:20+00:00","article_modified_time":"2014-07-21T16:54:31+00:00","og_image":[{"width":750,"height":368,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/07\/spring-2012-cheeseplate-750x368.jpg","type":"image\/jpeg"}],"author":"Cathy Strange","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Cathy Strange","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/","name":"Cheese Plate: Four Score - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/07\/spring-2012-cheeseplate-750x368.jpg","datePublished":"2012-05-18T19:37:20+00:00","dateModified":"2014-07-21T16:54:31+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/81b9a2e76d581f340849c880f4085df9"},"description":"This cheese plate, curated by Whole Foods' global cheese buyer Cathy Strange, offers a variety of taste all in one style: cheddar cheese","breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/07\/spring-2012-cheeseplate-750x368.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/07\/spring-2012-cheeseplate-750x368.jpg","width":750,"height":368},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-four-score\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Cheese Pairings","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/"},{"@type":"ListItem","position":3,"name":"Cheeseplate","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/cheeseplate\/"},{"@type":"ListItem","position":4,"name":"Cheese Plate: Four Score"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/81b9a2e76d581f340849c880f4085df9","name":"cheesemaster","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/b30bd983f28ed6a17e023e5a5d0c56c4","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg","caption":"cheesemaster"},"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/cheesemaster\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/12068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=12068"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/12068\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/12110"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=12068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=12068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=12068"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=12068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}