Ok. I am getting kind of confused. Is older, more aged cheese considered "better." I know this may just be basic cheese 101 for many people, but I am still trying to learn the finer points of cheese selection and be better prepared to face the local mongers this weekend.
I thought that with aging, all cheese flavors just intensify and their flavor gets stronger....But I have been also lead to believe that with aging the "true" flavors of the cheese are covered up by a more salty taste...so is there really a good reason for me to by a 2 year cheddar vs a 5 year cheddar if they are both coming from the same producer? Will the 5 year just be more "sharp/salty" and less "cheddery?"