I am trying to track down some of the best chedder I have ever had. However, I have lost the details.
Here are the clues:
1/ bought from a cheese store on a corner (across the road from the German restaurant)
2/ sold in various forms including red wax-covered blocks
3/ some of the wax covered blocks are on top of the glass counter, about half way down.
4/ quite a strong white chedder, aged 3+ years
5/ a local Wisconsin chedder
what is the name of the chedder?
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