A “truckle” is a wheel, the traditional shape for cheddars according to Milton Creamery, who produce the outstanding Flory’s Truckle with milk from the Flory farm in Missouri.
A wedge of Flory’s Truckle.
The cows are grass-fed most of the year and receive no growth hormones. The cheese is cloth-wrapped and aged for a year. It has many of the qualities of a hard cheese, with very rich, deep flavor, but a relatively creamy texture. I grated it onto pasta, and it was divine.
Milton Creamery also makes the milder snacking cheddar Prairie Breeze which was part of my Birthday Loot. I’m looking forward to trying it.
Linnet Moss 
Wrong time for me to look at this. I am mouth watering 🙂
Lol. It was delicious 🙂
Yum! I’m overdue a trip to the cheese counter.
Nothing like a visit to the cheesemonger!
Can’t believe I’m up at 2:03am reading about cheese. But I am. Totally worth it.
LOL. I am always amazed at the reaction a piece of cheese can evoke. Cheese and cats draw more interest than Beautiful Men, unless the man is nekkid and happens to be James Purefoy.
I don’t even know who that is… but CHEESE, I do know cheese… BTW, did you know that in Spain, if a hunky man is said to be “como un queso”?
That is perfect 🙂
Yup 🙂
Ha ha! I love him – he’s like a cheese 🙂 I presume ‘dick cheese’ is not a thing in Spanish?
…am not planning to find out…
Or toe cheese 🙂
I think you just ruined the appetites of everyone who was enjoying this post…
Oops 🙂
Ha, giggling away here!
OK, my “like” on this is to thank you for commenting. I think.
Ha ha!
Sounds amazing.
It was!
Looks and sounds very good!
Thanks Esther! I’ll definitely seek this one out again.
These cheese posts are killing me. because,as I have said before, where I am in Mexico, it’s really difficult, if not impossible, to get interesting cheeses.
I wonder what the reasons are–cultural or climate? I suppose it’s not good country for dairy farming.
Cultural. No aged cheeses at all. They have plenty of dairy and many different cheese. They also make “versions” of aged cheeses, including cow, goat and sheep.
So people there just don’t have a preference for that kind of cheese! Too bad! But young cheeses are very tasty too 🙂
It’s possible that in bigger cities with more sophisticated people, like Guad or Mexico City, that more interesting, imported cheeses are available. It’s also probably a question of cost.
looks yummy 🙂 and i love the places where you actually get a freshly cut piece od a round mm… trip to cheesemonger overdue!
This one was such a winner, it didn’t last long 🙂