I am sorry if I have mislead anyone on the 1 year old aged Nasonville cheddar being the right cheddar for a Mack’s or Manco & Manco pizza.
After doing more research on Nasonville cheddars, I have discovered there are different aging periods that seem to apply to a Mack’s cheddar. What I have found is Nasonville can aged the cheddar for different amounts of months and also distributors can age the Nasonville cheddar. I am not exactly sure, but think the distributors for Mack’s and Manco & Manco do age the cheddar for them for 3 to 4 months. The cheddar can also be aged for up to 6 months, but then it becomes harder to handle (because it becomes oiler and softer).
I know members probably won’t want to purchase Nasonville cheddar and then try to age it for 3 to 4 months.
I also found out from Nasonville that they have different ovens to test out their cheeses and different ovens do bake their cheddars differently. I had asked why my two attempts (in my mom’s oven and in my deck oven) make the same cheddar taste different.
I am supposed to be getting a shipment of 3 packages of the 1 year old age cheddar and one 1 package of the yellow 1 year old aged cheddar. I will do a couple more experiments, but think my next experiment will be to used KABF and VWG for the crust. I am satisfied with the crust using Kyrol flour, but know different people might not be able to purchase the Kyrol flour.