#1: Cabot, Vermont Sharp(01 of11)
Open Image ModalComments: "Crumbly and almost curd-like in texture." "Good, solid. I would munch on this hardcore." "Good crumbly, dry texture." "Almost chalky." "YES. This is the amount of crumble I want from cheddar." (credit:Damon Dahlen/The Huffington Post)
Tied for #2: Cabot, Extra Sharp White(02 of11)
Open Image ModalComments: "SO sharp, and very crumbly. I could eat this all by itself." "Sharp, salty and rich." "YUM. Creamy, tangy. Happy to eat a lot of this." (credit:Damon Dahlen/The Huffington Post)
Tied for #2: Cabot, Extra Sharp Orange(03 of11)
Open Image ModalComments: "Love the texture, there's a bit of a crystalized crunch going on." "Nice bright and clear flavor." "This is too sweet, so it doesn't totally scan as cheddar to me." (credit:Damon Dahlen/The Huffington Post)
#4: Black Diamond, Aged 2 Years(04 of11)
Open Image ModalComments: "Crumbly but too mild for a cheese that's supposed to be sharp." "This would be good for mac and cheese." "Crumbly, with a nice bite." "Too salty and not sharp enough." (credit:Damon Dahlen/The Huffington Post)
#5: Cabot, New York Extra Sharp(05 of11)
Open Image ModalComments: "Love this, it's sharp and crumbly but firm." "This grows on you, I'm into it." "Nice tanginess but flabby texture." "Good but unremarkable." (credit:Damon Dahlen/The Huffington Post)
Tied for #6: Tillamook, Extra Sharp(06 of11)
Open Image ModalComments: "Complex and chewy." "A good 'starter' cheddar for beginners." "Very sharp, almost sour." "Good, but not the best. A bit bland and gummy." (credit:Damon Dahlen/The Huffington Post)
Tied for #6: McAdam, Sharp(07 of11)
Open Image ModalComments: "Tastes a little bitter." "Ickily mouth-coating." "I am totally absent of feeling for this cheese." (credit:Damon Dahlen/The Huffington Post)
#8: Heluva Good, Extra Sharp(08 of11)
Open Image ModalComments: "Very mild." "Needs more sharpness but it isn't bad." "Tastes almost exactly like Baby-Bell." "This is the creamiest of the bunch." "I don't hate it, but I certainly don't love it." (credit:Damon Dahlen/The Huffington Post)
#9: Cracker Barrel, Sharp(09 of11)
Open Image ModalComments: "I like the creamy mouthfeel but it tastes like Velveeta." "Seems like a good melter, but it's not sharp enough." "Tastes fake, like American cheese." "Tastes like American cheese." "Tastes too processed, almost like Velveeta." (credit:Damon Dahlen/The Huffington Post)
#10: Cracker Barrel, Extra Sharp White(10 of11)
Open Image ModalComments: "The texture is too gummy but the flavor is decently sharp." "Boring." "Way too mealy -- how did they manage that?" "Rubbery, with not much flavor." "The texture is weird, but I love the sharpness." (credit:Damon Dahlen/The Huffington Post)
#11: Cracker Barrel, Sharp White(11 of11)
Open Image ModalComments: "There's something weird about this that I can't explain and do NOT like." "Tastes like nothing." "Too creamy, sort of like eating butter." "Bland and waxy." "There's something about this that I don't like. Too lactic?" (credit:Damon Dahlen/The Huffington Post)