The everyday blog of Richard Bartle.
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6:42pm on Sunday, 4th August, 2013:
I just ate some Cave Matured Cheddar. This is cheese they store for 8 months in a cave in Cheddar while it matures.
It was pretty damned good, actually, but I nevertheless harbour a suspicion than it would be indistinguishable from a batch allowed to mature in a regular temperature-controlled environment (except maybe for being less hygienic).
Referenced by Hole Cheddar.
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