"It's sharp, but it's very creamy and it has a lot of crystals that come from the lactic acid. Somebody else described them almost as like pop rocks," said Patty Ehlers Peterson at Larry's Market. "You get incredible creaminess, the full rich flavor of a 20-year and then the little crystals. It's really a delight on your tongue,"
There were only 450 pounds of the 20-year aged cheddar cheese available.