1473
British food
(i.postimg.cc)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 23 Nov 2023
1473 points (97.9% liked)
Microblog Memes
5699 readers
655 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
Rules:
- Please put at least one word relevant to the post in the post title.
- Be nice.
- No advertising, brand promotion or guerilla marketing.
- Posters are encouraged to link to the toot or tweet etc in the description of posts.
Related communities:
founded 1 year ago
MODERATORS
Lmao you absolutely can, just there's not much point as both the reaction that creates the petides and the cheese crystal formation will be over long before even 5 years. So you won't see much difference or may even deteriorate over time.
What UK cheese maker does 20 years? Hook's is the only one I could find, and I pick that up at my local farmer's market.
There is certainly a difference between 5 and 7 years. I'll admit the difference between 7 and 20 is diminishing returns, but it's there.
It's usually not the maker that ages them for so long but the mongers who will buy vintage cheddar and then continue to age it to sell for a premium, there's a couple of places in london I know that would sell at least decade aged cheddar, one on jermyn Street and another in knightsbridge. But I havnt been to either in a long time so idk if they still do it.