If you want propper comte you gotta goto a bonafied cheesemonger who know's his stuff. I know that good real unpasturised cheeses are slowly starting to kick off in america but slowly but it's happening, i heard something about some weird underground cheese "ufo" some guys built, just a headline glance. If you can althouhg it might be a litle tricky, look to find some Marcel Petite comte (basically like with wines, the each comte is specifically chosen for certain traits etc, and then the buyer stores and ages it to their preference, it's some of the best stuff
![Smile :) :)](/styles/smilies/icon_smile.gif)
not quite sure what sharp cheddar is, i kow you have razy named things, sharp, white, lots of weird stuff. I just know 12-24 month unpasturised mature cheddars
![Smile :) :)](/styles/smilies/icon_smile.gif)
but either way applesmoked just rocks, bacon, cheese, applesmoke the world! Used to have a large smoker, you could hang half a cow in there if you wanted, used to get whole loins of pork, rub them down with over a kilo of herbs and spices and smoke that bad boy about 3 times throughout the day and night. Those and ox tongues
I have soup for me today, went to a big party over the long weekend and at some point maybe through sharing smokes picked up a muthafucker of a something, coughs are just beginning to kick in.