Cabot Seriously Sharp Cheddar (8 ounce)

My husband ordered this for himself for Father's day and ate the entire thing in one night. He said he LOVED it.

Used to be fantastic. It no longer is. They've changed their process, are perhaps no longer aging it as long in order to save money, I don't know what it is -- but this cheese is now consistently bland and tasteless. I've kept trying it over the last couple of years, but I'm not going to buy it any more, period. Way too expensive for a bland, rubbery, tasteless cheese.

Quoting the Cabot Coop… Cabot’s Seriously Sharp Cheddar is actually Sharp Cheddar or Extra Sharp Cheddar that has gone awry. When the texture is not smooth enough and the flavor is way too sharp, Seriously Sharp Cheddar is born. This cheese is ordinarily aged longer than Cabot Extra Sharp Cheddar (Seriously Sharp aged about 14 months vs. Extra Sharp aged about 12 months), however, the flavor and texture of our Seriously Sharp Cheddar varies from vat to vat, bar to bar.It is the cheese we used to sell to hunters and truckers… on their way out of town.

First some info: Cabot is a farmer cooperative of over 1,200 family dairy farms and is a B certified corporation focused on sustainable and quality foods. They are located throughout New England and New York.Now, I like to consider myself a cheddar cheese conniseur and this is my all time favorite. If you are a lover of sharp cheeses than you will love this with wine, crackers, olives, bread, as a cheese sauce, or in Mac and cheese. It has a sharp bite but not the strange sweet or rotton flavor that is sometimes associated with aged cow and goat chedear. This cheese is moderately hard with a small bit of crumble, but it is mostly rich and creamy. The flavor is tangy and nutty. Gluten and Lactose intolerant folks take note, this cheese is lactose and gluten free.

I bought a few bars of this that were decent. As a Brit, from the home country of cheddar cheese, I am FUSSY about cheese. After working my way through tons of supermarket cheese claiming to be "sharp" but being completely flavorless and rubbery, I gave up and just bought imported cheese form England. Then someone turned me onto this and it was acceptable - on a par with a mature English cheddar. Well, no more. The last one was a bland, soft rubbery and flavorless lump that literally made me think I had COVID. Their website turns it into some "feature" like "oh this cheese is wild and unpredictable, every batch varies" um, no! As an English person, there would be rioting in the streets if they tried to claim long ageing of cheeses led to batch unpredictability - it doesn't! I think they've just failed to predict availability & demand accurately so sometimes whack a mild cheese in there and charge you the same price. I even found an interview where the dude was like "sometimes seriously sharp is really sharp, and other times, less so"...WHAT? So, false advertising, in other words! You should just name it like it is then, sell it under some appealing and accurate moniker like "tasteless lump of plasticy cheese for people who have given up on life" or something. Stop ripping people off.Back to my $10 import English cheese with guaranteed flavor it is, then, and Cabot can do one.

No flavor. Used to be crumbly, salty, sharp. Now, tastes like off-brand nothingness. And it ain't cheap.

Tried the rest this the best

I've been buying Cabot seriously sharp and extra sharp for 20 years. For the last year or so it has an entirely different taste and texture. It's now bland and rubbery. The sharp and particularly the extra sharp had a much sharper taste and drier texture indicating longer aging times. If you contact the company, as I did, they will tell you the "aging process hasn't changed". Maybe the aging process hasn't changed, but the length of time sure has and the low quality reflects that. If you like mild rubbery cheddar, this one's for you.