What do the slight fractures in the cheese body visually indicate?
How does the production method of using pasteurized, grass-fed milk improve the nutritional profile of the cheese?
What combination of attributes gives Old Croc Extra Sharp Cheddar its 'real personality' as described in the guide?
Which feature differentiates Old Croc from mass-market cheddars in terms of texture?
Which best describes the aroma of Old Croc Extra Sharp Cheddar?