Dinner with Cabot aged white oak cheddar cheese
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
Fresh Pasteurized Milk, Cheese Cultures, Salt, Enzymes.
Cabot, milk/milk substitutes, serving 28 g. Ingredients as printed on the label.
More from Cabot
- Cabot horseradish pasteurized process cheddar cheese, horseradish
- Cabot natural vermont cheddar cheese, sharp light
- Cabot vermont extra sharp cheddar cheese, vermont extra sharp cheddar
- Cabot spreadable cheddar cheese, horseradish
- Cabot premium naturally aged cheddar cheese, extra sharp
- Cabot premium naturally aged cheese, sharp cheddar
- Cabot hand selected premium cheddar cheese, hot habanero
- Cabot premium naturally aged cheddar cheese, medium
- Cabot premium shredded cheddar cheese, horseradish
- Cabot cheddar cheese
Other cheddar
- Black Creek cheese, cheddarBlack Creek
- Cracker Barrel sharp cheddar cheese slicesCracker Barrel
- Kraft sharp cheddar finely shredded cheese with 2% milkKraft
- Giant Eagle cheese, mild cheddarGiant Eagle
- Giant Eagle cheese, sharp cheddarGiant Eagle
- Redclay red clay gourmet classic sharp cheddar pimiento cheeseRedclay
- Easy Cheese kraft easy cheese cheddar cheeseEasy Cheese
- Black Creek cheese, cheddar, extra sharpBlack Creek
- Kraft mild cheddar shredded cheeseKraft
- Kraft sharp cheddar finely shredded cheeseKraft
Cooks as cheddar. Half of it left? Use up the cheddar.