New Zealand Sharp Cheddar. This is six to 12 months old. What you cannot ignore about this cheese right off the bat is that it is bright yellow because it is made of grass-fed cow's milk. The betacarotene in the grass passes through their milk and comes out in the cheese and makes yellower cheese. That does not happen with goats, which is why goat's milk is very white. It's described as sharp cheddar. So, I'm from New England. To me, sharp cheddar means like I take a bite and my mouth is really, really watering, kind of explodes with acidity. This is spritzing of acidity. Texturally and flavor-wise, it does not feel like it is aged for six to 12 months. The grass-fed milk is not really driving the flavor here. It's too big a production. It's not a small enough, handcrafted enough cheese to really be feeling the impact of where the cheese is made.