Sometimes you're in a rush because your friend is supposed to be coming to visit and you're trying to finish off some schoolwork, which means you just want to eat whatever's easiest to extract from the fridge (somewhat overloaded at the moment after a pre-birthday $74.59 splurge at Fiesta Farms). And you don't want to heat anything up. So you start by piling a bunch of things onto a plate before realizing that a bowl would make more sense, particularly because some of the things you're pulling out are round and liable to roll off the plate. But despite this urgency to eat lunch, you will take the extra time to grab what's important: CHEESE, aka what remains of the small block of "X-tra Old."
When the cheese is unwrapped a few minutes after leaving the kitchen (after all the sweet-potato hummus has been scooped up with celery and you've eaten the greenhouse-grown mini Roma tomatoes), you'll find this particular aged Cheddar smells like good cheese. Your nose knows. And when you take a bite, its bold, salty flavour (with very slightly sheepy undertones) will take over your tastebuds with a singular Cheddar taste and remind you again of the deliciousness of this type of cheese. Yes, this nearly anonymous cheese you bought at the market on Saturday is very near to being perfect, helped by having good texture and the fact that it doesn't crumble the way some aged cheddars do. Which means that you can't help but want to tell people to go forth and eat good Cheddar this weekend. (Chase it with an apple if you can: the Washington State Galas are perfect right now.)
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