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- Thread starter Slow Car Sport Mode
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I'm partial to cave-aged Gruyere. Even the 3-6-month-old one is great. The over-1-year-old variant gets pricey at around $35 per lbs.
https://www.wisconsincheesemart.com...ter-pound-23-years-old?variant=42807290888423
$228.0 per pound! yikes!!
It wasn’t that long ago that 3-5 year old cheeses were still mass marketed at more reasonable costs right at normal grocery stores.
I’m guessing that these places went under during “events”
When I was a kid very old cheeses were much more common and definitely not hundreds of dollars (except in Door County)
I think the artisanal thing about it came about as more small operators and dairies went under moving this from a common item to a pure specialty
For that it would have to be a real miracle cheese. Most cheese is tolerable at best. Maybe it just has to cost 50 times as much to actually be good.
Farm beef withbones, great soup. And DIY ghee.
Nick1994
$100 site donor 2024
Double post...sorry. I don't know how to delete.
Mods please remove if you can.
Mods please remove if you can.
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For my 500th post...something sweet.
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