Cabot Creamery is of the state of Vermont. The first state in the union to abolish slavery. A state that's only 7% American and 50% Christian. The birthplace of the Mormon Prophet
This posting is to accentuate the relative merits and provide objective musings on the subject of fine supermarket cheeses from the dairy isle of a large multinational grocer.
The Fat Free offering is a fairly bland moist cheese I would consider a medium cheddar. Rather decent by itself and perfect for those who don't care for sharp cheddars. Just eat it by itself.
Surprisingly good. Crumbly in texture. A slight cheddar sharpness that melts quickly to a delicate creaminess. I would serve this with crackers and perhaps a touch of olive oil and sea salt.
Moist texture. Strong cheddar sharpness that melts slowly to a buttery nuttiness. This would be great grilled as the flavors would hold up well and be accentuated by browning.
Crumbly texture. Indeed it is sharper and more lingering than the Extra sharp. Again either for grilling or on crackers. This cheese would work well with a fancy olive to juxtapose.
Best of the bunch. Crumbly texture. Complex cheese flavor, not particularly sharp. Benefits from aging. Perfect with a fine porter.
I have to give Cabot credit, they are cheesiry masters. Each cheese was indeed distinct from the other. They certainly don't hold up to the 4yr or older cheddars for complexity of flavor, but what can we really expect for $4/lb.