“Milk’s Leap to Immortality” Clifton Faldiman

It should come as no surprise that Cheddar is the most consumed cheese in the world. Originally, this was a cheese that came from Cheddar, a small village in Somerset, England where natural caves provided the stable humidity required to age the cheese. Originally the cheese had to be made in a 30 mile radius of Wells Cathedral in order to qualify as Cheddar. How I wish there were some controls over the name because today garbage that has absolutely nothing to do with a fine cheddar is labelled as such confusing the consumer who thinks that blocks of orange stuff made with reconstituted dry milk powder and whey powder sold at impossibly cheap prices are the same thing. Le Silo is a cheddar coming from La Belle Province, Quèbec. The cheesemaker ages his cheese in an old silo and if I am remembering correctly, he plays classical music to the cheese as it ages! Coming soon to C’est Cheese Please! will be this year’s custom aged Cheddar. A number of years ago as aged cheddar became more and more difficult to source, I started buying blocks of Cheddar and having it custom aged for me. Every December, I have a block of REAL Cheddar ready for my customers! Cheddar, “milk’s leap to immortality”!