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Cabot Creamery
Murray's Select Vermont Cheddar

From Vermont’s cheddar experts at Cabot, a classic cheddar, just for Murray's. It’s a nutty classic that fits the grill—get it now at this sweet introductory price and it fits the bill, too!

Just the facts

Country USA
Region Vermont
Maker Cabot Creamery
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age 6 months
Cheese Type Cheddar
Wheel Weight 40 pounds
Pairing Recommendations

Pour a glass of...

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.


  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.


    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

Meet The Maker

Cabot Creamery isn’t just the logo you see stamped on each respectable hunk of sharp cheddar in your grocer’s deli case, but a means to support and nourish dairy farming throughout the Northeast. Founded in 1919 as a way to pool resources among New England’s dairy farmers, Cabot has grown to a cooperative sustaining 1200 family farms in New England and upstate New York. For most of Cabot’s cheeses, milk is pooled from a number of family farms, but for the one Cabot cheese we proudly offer, Cabot Clothbound Cheddar, the milk originates from a single source- George Kempton’s family farm in Peacham, Vermont, where a herd of Holsteins graze green Vermont pastures.

Murray's Select Vermont Cheddar zoom

Makes a great cheese plate with...