So this is a cheddar, but it's described as having flavors like a Parmesan. The way that you do this is by adding a very specific kind of bacteria to the milk during the beginning of the cheese-making process. It's called an adjunct culture. And it breaks down the fats and proteins in such a way that it releases flavor compounds that we read as nutty. So that's really where they're getting that Parmesany quality from. There's this sort of fine white grit on the outside of the cheese. It's calcium lactate crystals, simply something that happens over time and it's something you'll see on the exterior cut surface of block cheddar. Hmm, this feels like an aged block cheddar. It's dense, it's kind of crumbly in the mouth, mouth watery finish, sharpness, but underneath it all are those nutty, savory Parmesan flavors. It does not surprise me that this has one Trader Joe's customer choice award for seven straight years.