I thought that you might find this recent New York Times article on cheddar cheese of interest inasmuch as it indicates that good cheddar cheeses can be found in the regular cheese sections of supermarkets: http://www.nytimes.com/2012/10/17/business/media/cracker-barrel-cheddar-dares-to-win-prizes.html.
Thank you so much for the link to the article about Cracker Barrel Cheddar in the NY Times. It is interesting to read that Cracker Barrel won gold at the competition earlier this year. Wow, Cracker Barrel is going to spend 20 million to 30 million on advertising campaigns. It is also interesting to hear that historically, Cracker Barrel has been most popular in the Northeast, with Philadelphia, New York and Boston its strongest markets. I also never knew that cheddar was named for a village in Cheddar, England. Cracker Barrel cheddar must be good if Mark West (wine by Constellation Brands) hangs promotional cards over the necks of wine bottles, offering a suggestion for which cheese goes best for the wine varietal being purchased. Did you ever try Cracker Barrel cheddar with wine, or on a pizza?
I really had to chuckle when I read this part of the article:
“It will drive people back to the dairy aisle for cheese, which is anathema to me, but that ad is effective,” Mr. Jenkins said. “Kraft is saying, ‘Up your nose with a rubber hose,’ to all those foodies who think that the cheese aisle of a specialty food market is the only place to buy good cheese.”
I did post about Cracker Barrel cheddar at Reply 1128 http://www.pizzamaking.com/forum/index.php/topic,9068.msg195356.html#msg195356
and in a post to desant at Reply 1020 http://www.pizzamaking.com/forum/index.php/topic,9068.msg188841.html#msg188841
I also posted about Cracker Barrel cheddar and the mishap
at Reply 867 http://www.pizzamaking.com/forum/index.php/topic,9068.msg170247.html#msg170247
I forgot in that attempt that I mentioned that the Cracker Barrel cheddar did taste like a Mack’s pizza when baked on the Mack’s clone attempt. Maybe I will have to try Cracker Barrel cheddar again to see what I think since I have used the different Nasonville cheddars on more recent attempts.
I also forgot, but in searching now, I found the post at 829 http://www.pizzamaking.com/forum/index.php/topic,9068.msg163046.html#msg163046
that (ThatsATastyPizza) Alexia, posted to try Cracker Barrel extra sharp white or Cabot cheddar for a good approximation.
Maybe I will be off to the supermarket this weekend to purchase some more Cracker Barrel cheddar to maybe mix with the Nasonville 3 month old aged cheddar. I was just talking to my friend from Trenton and he also said again that Cracker Barrel and Cabot cheddar are good cheddars to try on pizzas.
At least Steve would be happy, if I made another Mack’s attempt. I also am curious why my last skin was so hard to open and developed thin spots.
I think my brain is getting to old to remember all that went on in this thread.