New York State Yellow Cheddar 6 months

$11.00 / Lb

Pasteurized
Microbial Rennet
Age: 6 Months
Cow Milk
United States

Approachable
Adventurous
Soft
Hard

Crafted with cow’s milk from family farms in upstate New York, our New York State Yellow Cheddar is selected specifically for its balanced flavor profile. A mix of sweet, grassy, milky, and slightly umami notes create a bright, tangy cheddar. Made for melting and easy snacking, this crowd-pleaser is perfect in a grilled cheese or stacked on crackers with brown mustard and paired with a local craft cider.

“This is a foundational cheese in Murray’s restaurant and catering kitchens: we use this superbly bright, balanced cheddar as the base for our Classic Mac and grilled cheese recipes and we couldn’t be prouder to use a product from a collection of local farms here in New York. Try it in a grilled cheese with Murray’s Heirloom Apple Butter and sliced Empire apples.”

Murray’s Culinary – New York, NY

Cultured Pasteurized Cow's Milk, Salt, Enzymes (Color Added)

Allergens: Milk

The term cheddar refers not only to a style of cheese but also the process that’s used to make it.
Cheddaring is a technique employed during cheesemaking to remove moisture and create the texture of cheddars we know and love. First, the curd is cooked and the whey is drained, then the actual cheddaring begins: the curds are piled together and cut into long slabs, which are stacked and rotated over and over to expel whey through the force of gravity. Eventually, the pressure consolidates the curds and the slabs become firmer as the rest of the whey drains, creating the building blocks for cheddar cheese.
New York style cheddar is usually described as tangier and more acidic than its counterparts made across the United States. It also tends to be softer, creamier, and less crumbly than other varieties.
The difference between white cheddar and yellow cheddar has nothing to do with flavor, but with color. Yellow cheddar gets its bright coloring from the addition of annatto, a natural plant-based dye that’s often used to infuse cheeses with an orange hue. Cheesemakers started doing this hundreds of years ago to mimic the golden hues of high-quality cheeses made with milk of cows who grazed on fresh grass rich in beta carotene.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

Cooperative