Black Diamond Grand Reserve Cheddar - Pound Cut (1 pound) by igourmet

Black Diamond Grand Reserve Cheddar - Pound Cut by igourmetThis cheese is slightly crumbly, tangy, I believe it *would* go well with chutney, but it's more versatile than that.

Still, if this type of cheese hits your hot button, you should consider trying the "special reserve" Black Diamond. This venerable comestible has been aged for a minimum of 4 years!! All the things you like about the standard Black Diamond are even more in evidence in the reserve. Perhaps best of all, you can buy a pound of it at CostCo for only 8.99!! Whew.

I hadn't tasted cheddar until I tasted Black Diamond Grand Reserve (Aged 2 Years) Cheddar Cheese . . . . award winning, 'nuf said. (Get thee to a Trader Joe's.)

Buy Black Diamond Grand Reserve Cheddar - Pound Cut (1 pound) by igourmet Now

Bring this to room temperature so it breathes and sweats and you need do no more than cube it and serve. The taste and texture are archetypal cheddar.

Dangerous to have around if you are a cheese-lover...

Read Best Reviews of Black Diamond Grand Reserve Cheddar - Pound Cut (1 pound) by igourmet Here

Outstanding Cheddar Cheese! I had it shipped to my APO AE address in Iraq, what a treat! It arrived in about 9 days, and even though it was a bit warm outside, the cheese it the Styrofoam container with cold packs was in great condition. It was a bit oily I guess and soft, but I placed the vacuum sealed 1-lb blocks in the fridge overnight, and they firmed up great. Started slicing and sharing with all. Great sharp flavor, buttery and a exactly what you'd expect from aged cheddar cheese. I've used it on sandwiches and with slices of turkey pepperoni! Of course a few slices alone are heaven for cheese lovers! I will order again this outstanding sharp cheddar! probably try 4-lbs nest time, 2-lbs goes fast when ya share! Semper Fi`

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Black Diamond extra sharp cheddar has been a family favorite for years. Great in omelets, escalloped potatoes and sandwiches. It is hard to find. This particular batch does not seem to be as sharp as it has been in years past.

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