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Melt 1 tablespoon of butter in a large saute pan, over medium heat. 1ė ounce package old Croc Sharp or Extra Sharp White cheddarġ Preheat oven to 400 degrees.Warm Caramelized Onion, White cheddar and Bacon Dip It would make a wonderful mac-n-cheese to have alongside some of those shrimps on the barbie Australians are so fond of, with a nice mango salsa and a sauvignon blanc or floral pale ale such as Summit Extra Pale Ale. Although I didn't taste anything terribly out of the ordinary, it is a fine cheddar, good enough quality to savor alone and inexpensive enough to cook with. It crumbled nicely between the teeth and had a strong, sharp, sweet flavor that progressed from citrus and butter through sweet tropical mango and caramel. Texturally, it was firm and sliceable, but slightly flaky. The cheese is natural-colored, a creamy off-white. Old Croc Cheese company reminds us that Australia is geographically removed from the rest of the world, so the plants and micro-life are unique, giving the pasturage there different characteristics from that of any other place in the world. Now, demands for more upscale cheeses have prevailed, and we're getting to sample some of Australia's finer products. In the past, lower-quality cheddars were imported for turning into processed cheeses. The sharp variety is aged for nine months, and the extra sharp for 18 months.Īccording to importer Trugman Nash, an affiliate of MCT Dairies, Old Croc is the first Australian cheddar imported to the United States specifically for the retail consumer. The product has been available in the States for just over a year.

Also, the use of steroids and hormones in dairy cattle is forbidden to all dairies in Australia, which is a mark in their favor.Īustralian wines tend to be good quality and a good value, so I thought it worth a taste. It caught my attention because it's made in Australia, and from 100 percent grass-fed cow's milk. It's hard to miss in the bold black and yellow package with the big crocodile logo.

Lately I've noticed a new brand popping up in many cheese cases: Old Croc. I've covered a few of them in Cheese of the Week already, and there has to be something pretty special about a cheddar to warrant another review. Young cheddars, older cheddars, orange, white, plain, smoked, flavored, some from Great Britain, most from Wisconsin, New York or Vermont.

There's a ton of cheddar cheeses piled in our local stores, in probably more varieties than any other type of cheese.

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