I just had a taste of Vermont cheddar made by Dakin Farm, a real working family farm in Vermont.

So that’s how cheddar cheese should taste! I used it as topping for the corn chowder I made yesterday (you are supposed to cook it in the soup, grated).

Instead, I cut about 4 slices from the bar put it on the bowl of chowder & rice (I eat everything with rice these days), microwaved it until the cheese melted & had a decent corn chowder with real cheddar cheese.

I also love the packaging?black wax, very thick, about 1/8 of an inch. It kept the cheese well preserved in my fridge. It looks really cool, the black wax.