Word: cheddar
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...Bartley” in the note is Billy Bartley, the son of the original founder and the restaurant's current manager and chef. After making so many Ted Kennedy burgers (famously described on the menu as “a plump, liberal amount of burger with cheddar cheese, mushrooms and French fries"), has Bartley decided it is time for him to be Ted Kennedy? Or is this morsel of a rumor just some more of Bartley’s tongue-in-cheek...
...traveling around the country taste-testing products herself. Thorpe has tried every type of cheese: the creamy, the crumbly, the limp, the spongy and even something flavored with Jamaican jerk spices. TIME talked to Thorpe about unpasteurized cheese, how Swiss got those holes and how white and yellow cheddar differ...
What's the difference between white cheddar and yellow cheddar? Yellow cheddar has had a natural plant-based coloring added to it called annatto, which comes from a South American plant. It doesn't affect the flavor or texture. It's not a chemical. People's preference for white versus yellow is mostly cultural. Wisconsin is yellow cheddar territory. Vermont is white cheddar. We have some shops out in Ohio, and the idea of selling white cheddar there is crazy. But there is no intrinsic difference...
...cheese. In the early 2000s, high-end restaurants started offering cheese plates. What do you see as the next big cheese trend? Cheese is something people are much more interested in and knowledgeable about than they were 20 years ago. But people are still pretty limited. They know Swiss, cheddar, goat cheese, blue cheese, brie - and that's about it. But they keep learning. It's like what happened with wine. Fifty years ago, Americans didn't drink any wine. Then they discovered European wines. Then people started trying to make wine in California. Now people know American wine...
...someone came to you with only a basic knowledge of cheese and they wanted to try something new, what would you suggest? I think I would start with a variation of a cheese they have some familiarity with. I'd suggest an aged, clothbound cheddar. This is basically cheddar that is made in a traditional English style, in a big 30- to 50-lb. wheel, not in a block. The wheel is wrapped in cheesecloth and sealed with melted lard or some sort of oil. It's aged in a room on a wood shelf for nine to 14 months...