Bandaged Cheddar is the discovery of cheesemaker Willi Lehner who produces the cheese at his Blue Mont Dairy, sitting in the picturesque locations of southern Wisconsin. Using only organic and pasture-raised milk, Will ages his Cheddar for between one and two years in a real cave carved in the hillside.
The traditional cloth-wrapped, English style cheddar is smooth, dense and exceptionally rich, speckled with crystalline "crunchies." The cream coloured cheese is aged on specially made spruce boards, to incorporate the toasty, nutty and sweet caramel flavour underlined by a lingering earthy finish.
Other American cheeses: