Cheese 126 Cave Aged Vermont Cheddar (Trader Joe’s)


Why Yes, I am reviewing another Trader Joe’s spotlight cheese. This one is Miss May, and it’s called “Cave Aged Vermont Cheddar Cheese.”

It’s actually a good thing that I stocked up on cheese when I was in the USA last week, as apparently the bridge on the I5 has just collapsed-the very bridge that connects my house to Trader Joe’s (I do not jest!)  Perhaps somehow I knew that I would soon be cut off when I made my excessive cheesey trip there last week. Maybe it was just gluttony. Who knows?

I digress. As mentioned last week, every month Trader Joe’s (or TJ’s to its intimate circle of friends) has a Spotlight Cheese. These tend to be cheeses a little off the eaten path, not your typical cheese aisle offerings, and I think that’s great. They are also really dirt cheap and I think that’s even greater! Anything to encourage people to try new cheese is fantastic as far as I am concerned.

Plus, they had me at Cave Aged.

How I wish that I were cave aged, instead of simply aged by life.

There’s something about the phrase, “cave aged” that just send s a shiver of pleasure down my back. What happens in the cave? Do the walls of the cave themselves imbue some special power?

Alas, it seems these days most “caves” are actually dark rooms with lots of fans and special ventilation, not real caves after all, but I do like to imagine that these so-called cave aged cheeses really did just emerge from a dank cave somewhere, it’s a dream.

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This cheese is somewhat mysterious. It says on  the label “deep underground Vermont’s green pastures our Cave Aged Vermont Cheddar Cheese is matured.” But it doesn’t say if it’s a REAL cave. Sigh. Just something “deep underground.” Oh well. It also doesn’t say who the maker is, but they must have had some decent capacity to make enough cheese to be a spotlight item for TJ. It’s too bad the maker isn’t identified in these spotlight cheeses, but I’m sure there’s a reason for that. This cheese is made from pasteurized cow’s milk, which makes me a little sad, but that may have something to do with American rules. To tell you the truth, I have yet to figure out Canadian vs American rules for unpasteurized cheeses. It just seems, in general, that cheese is made from pasteurized milk unless it’s something really, really special. This one’s also young for a cheddar, only 10 months old.

But back to the cheese. It is a handsome cheese. It’s creamy and has a nice looking natural rind. I doubt this one is cloth-bound as they would have mentioned that, that’s the kind of thing to make a turophile swoon!

The cheese has a mild nutty smell, no hints of anything offensive at all.

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Here goes:

I’m loving it. The texture is really creamy and buttery-chewy, a fantastic mouth feel. The cheese is nutty, mild and not astringent in the least. It’s pretty benign. There’s no tyrosine crunch, a little surprising, I would have expected it, but this cheese is only 10 months aged, so I’m curious to know if it would show up in a year or so. It’s actually quite sweet and really smooth. Wow, if you live close enough to a TJ and all the bridges are intact, go and score some this month. For a cave-aged cheddar, this one’s pretty tame, but I’m pretty sure you could feed this cheese to just about anyone and they would dig it.

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