Quote Originally Posted by Poor Bloody Infantry View Post
For toasted sandwiches, fancy mature cheddar is a bit of a waste, any old cheapo supermarket cheddar will work just as well. Besides, mature cheddar is a bit too oily for my liking, you'll end up with the toast soaked through (though I guess some like that).

Mature cheddar is for having with nice, fresh, crusty bread. Perfection. No big secret to it, and no need to go polluting it with any other weird and wonderful ingredients.

Port and cheddar? I'm going to assume you meant to write port and stilton.
Like I said I dont 'do' grilled. And the cheddar is sharp and pale yellow and comes waxed. Does that mean it is oily? I haven't noticed, in fact it seems less oily than the supermarket variety. Is tehre a difference between mature and sharp?

Anyway it'll be very good with tawny port, I am sure. I drink tawny port with most cheeses, whether Gorgonzola, Brie or Stinking Bishop.