Today I tried Oregon State University’s Beaver Classic cheddar, made by students working at their brand new creamery (opened to the public on Monday). Going into it I knew I probably wouldn’t be blown away, but I was pleasantly surprised! It reminded me a lot of Babybel cheese, in a good way. A bit firmer and slightly sharper tasting, but that was what I thought of when I tried it. It’s not really what I like in a cheddar, but as a standalone cheese it’s good, especially considering how new the creamary is.
by Rhizoid4