Tony and Julie Hook have been making cheese for 35 years and it was a 15 year old cheddar that caught my eye. On that batch:

The cheese is unique because cheddar tends to turn bitter or acidic with age. Most supermarket cheddar is 1 to 3 months old.

The secret to aging cheddar successfully is starting with a good batch of cheese in the vat, Hook said. He gives a lot of the credit to the milk he uses from small dairy farms within eight miles of the Mineral Point cheese factory.

You can read more on it here.

keith