This is at QFC/Fred's and is a pretty good substitute!
This is what you want. The white is what you should look for. This farm is now owned by Burr Morse, my fishing and skiing buddy growing up, the grandson of Sen. George D Aiken, the dean of VT politicians. We could use his kind now. Burr is the fourth generation to own the farm. It is a central VT institution. "You lived here all you life?" "Nope, not yet." And I have occasionally seen small bricks in the Port Angeles Safeway.Cabot Seriously Sharp Yellow Cheddar
Seriously Sharp Yellow Cheddar Seriously Sharp will turn a cheddar lover into a cheddar enthusiast. Brace yourself for the intensely tangy, nutty and complex flavor that this cheddar has to offer. Simply put, this cheese is not messing around. It has a dense and slightly crumbly texture...www.dakinfarm.com
This place will ship
www.morsefarm.com
My dad owned a cabin on Harvey Lake in northeast Vermont when I was a kid...we used it as a base camp for deer hunting. Walking through the woods in late November I remember smelling the sugar shacks boiling maple syrup...and I also remember Vermont cheddar cheese. Instead of going to our senior prom, my girlfriend and I spent a week in the cabin on the lake fishing and hiking...mostly.
That is unusual as March and April are the 2 primary months for sugaring in VT. It takes warm sunny days and below freezing nights to get the sap running enough to warrant tapping the trees. Had a couple buddies whose families had sugar shacks on their property and spent quite a few days helping to keep the fires stoked and hauling buckets of sap. Sugar-on-snow parties were a local tradition that time of the year. Hot thickened syrup drizzled on snow cools so you can pick it up with a fork, raised donuts and sour pickles of all things completed the prerequisite components. Who in blazes thought of that first? The company that my dad worked for sponsored 2 big family events during the year. One was a summer picnic at the Lake Morey Inn and the other the annual sugar-on-snow party in the spring. Good stuff for a kid with a sweet tooth.
I think you're right...we did go up there in the spring. I do remember getting lost in the woods when I was 15 on Thanksgiving day...that's another story. I wish we still had that cabin now.
Sounds like a good excuse to do a blind taste testCabot Seriously Sharp Yellow Cheddar
Seriously Sharp Yellow Cheddar Seriously Sharp will turn a cheddar lover into a cheddar enthusiast. Brace yourself for the intensely tangy, nutty and complex flavor that this cheddar has to offer. Simply put, this cheese is not messing around. It has a dense and slightly crumbly texture...
This place will ship
Classic!
That gizzard looks a little pornographic.. but I'm sure it cooked up well! I usually use it for broth.. freeze half and make soup, gravy or whatever!View attachment 92026
View attachment 92025
My cup of coffee with a little bourbon in it is slowly turning into a cup of bourbon with a little coffee in it.
Neck! It cooks up like turkey jerky and I eat it while I'm getting ready to call people in.
