We Asked 5 Chefs To Name The Best Brand Of Cheddar Cheese, They All Picked The Different One
Cheddar cheese lovers unite!
We’ve all stood in the dairy aisle, overwhelmed by the dizzying array of orange blocks claiming to be the ultimate cheddar experience.
To settle the great debate once and for all, we tracked down five renowned chefs and asked them to name their go-to cheddar. Surprisingly, each expert championed a completely different brand – proving that even the pros can’t agree when it comes to this beloved cheese.
1. Kerrygold Aged Cheddar: Chef Marco’s Irish Obsession
Whoa! Chef Marco Rossi nearly jumped out of his apron when asked about his favorite cheddar. “Kerrygold or nothing!” he declared with Italian-level passion.
Those grass-fed Irish cows apparently make all the difference, creating a richness that Chef Marco swears elevates even the humblest grilled cheese to gourmet status. Can your taste buds handle this level of dairy perfection?
2. Tillamook Extra Sharp: Chef Amara’s West Coast Wonder
Ever wondered why Chef Amara Wong always has Tillamook Extra Sharp stocked in her restaurant’s walk-in? Though raised on traditional Asian cuisine, this Portland-based culinary wizard discovered Tillamook during culinary school and never looked back.
“The balanced tanginess hits differently,” she explains, crediting the century-old Oregon cooperative’s dedication to aging. Share your favorite Tillamook recipe with us!
3. Cabot Clothbound: Chef Pierre’s New England Revelation
If Vermont cheddar had a spokesperson, French-trained Chef Pierre Dubois would volunteer faster than you can say “cheese plate.” His eyes light up describing Cabot’s traditional clothbound cheddar, aged in special caves by the Cellars at Jasper Hill.
Hence the complex earthy notes and crumbly texture that make this cheese a standout. “Magnifique with apples and a rustic baguette!” Pierre insists, dramatically kissing his fingertips.
4. Montgomery’s Cheddar: Chef Elizabeth’s British Heritage Pick
How utterly posh! Chef Elizabeth Montgomery (no relation to the cheese) developed her sophisticated palate during her years heading kitchens across London. Montgomery’s Cheddar from Somerset remains her uncontested favorite.
Made from raw milk and aged 12+ months, this handcrafted British treasure delivers what Elizabeth calls “proper cheddar complexity.” Though requiring effort to source stateside, this cheese’s nutty depth makes the hunt worthwhile!
5. Beecher’s Flagship: Chef Tyrone’s Hometown Hero
What if I told you Seattle-based Chef Tyrone Jackson once considered leaving the culinary world until a taste of Beecher’s Flagship Cheddar reignited his passion? This Pike Place Market sensation combines traditional techniques with Northwest innovation.
“That 15-month aging process creates flavor bombs that explode with notes of caramel and broth,” Tyrone explains, enthusiastically recommending it for the world’s best mac and cheese. Tried Beecher’s yet? Comment below!
