Does Cheddar Belong on a Cheese Board? Let's Find Out! Ratings and Pairings | Snack Time Society

Today we cheddar. That's right, the deceptively basic b**** of cheese gets some love with interesting pairings. We'll tell you what we think is worth trying. Oh, and there's champagne and kaftans. Join us, won't you? Episode 1 (Our very first! Woohoo!) Copyright Disclaimer: "Snack Time Society" theme jingle Copyright 2026 Snack Time Society. Animated graphics license through Splice video editor. Timestamp: 00:00 - Intro 00:59 - Our cheese picks 01:36 - Cheddar fact 1 02:20 - Cheddar fact 2 03:08 - Our rating criteria 03:33 - Trying the cheese by itself 04:30 - Cheers! 05:02 - Cracker choices 05:39 - Cheese and cracker 07:30 - Pairing conversation 08:11- First cheese pairings: fig preserves, hot pepper jelly 09:57 - Second pairings: pickle 11:37 - Third pairings: salami, apple 14:01 - Cheddar facts 3, 4, & 5 16:20 - Cheddar fact 6 17:40 - Nancy's extra pairings: mustard, honey 19:46 - Let's rate it! 22:45 - Next week's cheese 23:00 - Origin story 26:31 - Why are we wearing kaftans? 28:10 - Wrap up #cheese #cheeselovers #cheeseloversunite #cheeselove #cheeseboard #snacks #snackslovers #charcuterie #charcuterieboard #caftan #kaftan #cheddarcheese #cheddar #snacklovers Snack time. Snack time. Snack time society. Nancy (N): Okay, welcome to Snack Time Society. I'm Nancy. Kat (K): And I'm Kat. N: And we are literally just going to hang out and eat cheese today and we hope that you'll join us. K: What's our cheese for today's episode? N: Well, today we are doing cheddar. I, you know, I looked at a little bit about the different kinds of cheddar. I know it's kind of a seemingly obvious thing to start with, but we're kind of, you know, we're easing into this thing. We're keeping it simple to start. I would like to preface this by saying that I am not a professional cheese, cheesemonger. K: You're a cheese aficionado. You're a cheese lover. That's all this requires. N: I'm certainly a cheese lover and, uh, and yeah, I'm into it. K: So what kind of cheese did you buy for today's episode? N: So mine was called, here...I have to look this up really quick. Mine was an aged cheddar as it happens. It is a two years aged, a Black Creek crafted in Wisconsin, extra sharp cheddar cheese. What did you pick? K: Well, this is interesting. Well, I also got a two year aged cheddar. N: Okay! K: But mine is a Kerry Gold Reserve cheddar aged two years. N: Okay. K: Yeah. N: I like Kerry gold. I mean, I like their butter. K: [laughs] Fair. And so I thought it might translate. Um, I, you know, obviously I looked at a lot of cheddars before selecting my cheddar. N: Yes. K: And as one does. N: As one does! And what I've learned from this experience of selecting a cheddar is two things.First of all, Nancy, did you know that cheddar is naturally yellow?And they just put that orange crap in there to make it more appealing.N: It's naturally yellow. And then.K: Like yellow white, like that white-yellow colorN: Okay K: And they just turn it orange. That's a dye.Yeah. Learned that.N: So mine actually happened to be like a white color.K; Samesies. N: Okay. K: Yeah. N: So they're not trying to dye ours. They just wanted to, oh, here. K: And you know what else I learned? N: What's that? K: The older it is, the sharper it is. N: I was going to say, I always default to sharp cheddar, but. I just always told myself that that's what I liked better. I don't know if I could pick it out in a blind taste test. So maybe that's for another episode. Maybe we have a blind taste test of different kinds of the same cheese and then figure out if we can identify them. K: I feel like I could pick out a mild from a sharp. I feel. It may be just like my mental dissolution, but I feel like I can nail that. N: There's like an extra, I don't know, like zing to it or something. Right? It's just, I don't know. K: I mean, you know, it's sharper. N: That makes sense. K: Sorry. It's a sharper taste. N: It tastes sharp. K: So I think we're going to taste for a couple of things today, right? N: Yes. And, um, uh, I tried to do a combination of things that are commonly paired with it and then a couple of wild card things. I don't know. How about you? K: I like a wild card. Samesies. I got, you know, I got some suggestions of natural pairings and some other random stuff that I probably wouldn't normally have picked out on my own, which I always enjoy, but I think before we do all that, we should try it on its own. N: Okay. I agree. All right. So let's try by itself. K: Well, I just ate the cheddar. I didn't know I was waiting. N: Oh no, Just eat it. K: It's just cheese. N: This is informal. K: Okay. N: It's so sharp. So aged. K: Pretty sharp. N: I do really like cheddar anyway, though. And obviously it's versatile, like grilled cheese.