I was shopping in El Dorado (Pan de Azucar) yesterday and saw "Clady Cheddar Farming" in the cheese case. It is a good mild cheddar cheese, a flavor we have been craving and it should satisfy a basic need for said cheese. Now to find a sharp cheddar like Cabots from Vermont.
Just because it is yellow (orange) does not make it cheddar. I find the closest to a sharp(er) cheddar is queso semiduro. We have been able to construct reasonable Mac-n-Cheese out of this (with the help of a wee bit of mustard and hot sauce).
I used to make it with about 3-4 cheeses some times. Very strong cheddars, some red Leciester and what ever else I took a fancy to at the time. A mountain of cheese literally! Then an extra layer on the top grilled to go crispy (with bacon bits).
Here that would cost me a months salary!!! Can't believe how expensive locally produced cheese is here. Daylight robbery.