Milton Creamery worked hand-in-hand with the Flory Family of Jamesport, Missouri to develop this aged clothbound cheddar. Instead of aging it in plastic, this cheese ages with the cheesecloth left on the outside, allowing the cheese to breathe and resulting in a dry, crumbly texture. The cheese is allowed to dry for ten days and is then coated with lard (!) to minimize mold penetration and aged twelve months. It has a peppery aroma and a rich grassy flavor.
What is a truckle? In Old English, a truckle means cylinder shaped. Traditionally, old world cheddars are formed in truckles.
Second Place Winner in the American Cheese Society Contest 2013