08/28/2026
Who loves this cheese??
🧀 20 Years in a Block of Cheddar
The bacteria and enzymes never stop working — they just slow way down. Over two decades:
• Moisture disappears — the block loses most of its water weight, concentrating everything that’s left
• Proteins break down into free amino acids — this is where that sharp, almost savory bite comes from
• Fat breaks down slowly, adding deep, nutty, buttery notes
• Tyrosine crystals form — those little white crunchy specks you find in aged cheddar aren’t mistakes, they’re flavor crystals
• The texture turns crumbly and dense, almost parmesan-like, instead of springy
Basically: a 20-year cheddar isn’t “cheese that went bad slower.” It’s a completely different food than the block you bought last week — built entirely by time and patience.
Come taste the difference and try some Rip Van’s Reserve 20 year aged Cheddar today! Open 9-4, Monday - Saturday.
