A lot of cheddar cheese today is young, slippery and rubbery. It's really tasteless,he says, with samples of Grafton cheddar that's been aged four, five and even six years.
A lot of cheddar cheese today is young, slippery and rubbery. It's really tasteless,he says, with samples of Grafton cheddar that's been aged four, five and even six years.
「现在有很多切达乳酪熟成不够，滑滑的，像橡皮一样。真是味同嚼蜡。」他这么说，而那些格拉夫顿的切达样品都已经熟成了四、五甚至六年。