May favorite is sharp white cheddar. I love cheeses but that is my go to. I'm moving toward mozzarella made with part skim because of the caloric difference....110/79 for one ounce.
Longhorn cheddar. They haven't made it since about 1970. It's only longhorn colby now.
Longhorn refers to the shape, round, often cut into a half circle. Cheddar is hard and aged, and fat content is below 10%.
This post was edited by Not Sure at March 13, 2018 10:31 PM MDT
Real Yorkshire Wensleydale is usually shaped in a variety of weight moulds ranging in size from a small flat disc known as a "truckle" that is highly pressed and preserved in wax, to several larger cheeses—it is a mild cheese with an acidic, honeyed flavour Mature Wensleydale is a harder, more highly flavoured version of the Real Yorkshire Wensleydale Extra Mature Wensleydale the strongest Wensleydale cheese, matured for nine months Blue Wensleydale has blue veins and is produced in range of sizes. It is highly flavoured but less salty than the classic British blue Stilton Oak Smoked Wensleydale is cold smoked to produce a cheese with a special tang and texture. Cold smoking typically involves lower temperatures in the smoking process. Winter Warmer is Wensleydale with mulled wine, cranberries and festive spices for the winter holidays
