Grafton Village Cheese 2 Year Cheddar Brick
$26.00 / 16 oz Block
- Thermalized
- Microbial Rennet
- Age: 2 Years
- Cow Milk
- by Grafton Village Cheese
- United States
- ApproachableAdventurous
- SoftHard
This raw milk, 2-year aged cheddar comes from Vermont’s Grafton Village Cheese Company. The cooperative’s cheesemaking expertise dates back two centuries, and their mastery shines in the cheddar’s sharp tang and creamy mouthfeel. Flavors of fresh hay and cultured butter make the Grafton 2-Year Cheddar the perfect companion to a California Merlot or a farmstead ale from its home state. Pair it with Three Little Figs French Onion Confit and Firehook Multigrain Flax Crackers for a next-level snack.
“Cutting into a waxed cheddar feels like going back in time. Grafton’s 2-Year is a classic cheddar with notes of fresh baked bread, butter and a touch of sour cream. It’s a cheese that’s as familiar as your favorite cardigan. I always know I can rely on this cheese for that perfect late-night snack or a classic grilled cheese. For something more unique, try it with a dab of apple butter.”
Cow's Milk, Salt, Rennet, Cultures
Allergens: Milk
- Founded in 1892 as the Grafton Cooperative Cheese Company, Grafton Village was created by a group of Vermont dairy farmers as a way to turn surplus raw milk into cheese
- Today, using premium raw cow’s milk from local family farms, Grafton Village tastes every cheddar while it’s still young to determine which wheels have the balanced acidity and proper moisture levels that make them most suitable for aging.
- The 2-Year is Grafton’s flagship cheddar.
- The aging process brings out its mature flavor and a dense texture that is firm yet creamy.
- With buttery notes, a sharp tang, and a nutty finish, the 2-Year is snackable, and pairs well with apples, burgers, and everything in between.
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.
- The Grafton Village Cheese Company was founded in Vermont in 1892 by a collective of dairy farmers looking to turn surplus raw milk into cheese. Such cooperatives were common in rural communities in the late 19th century.
- Today, Grafton Village is one of few producers in the Northeast that produces raw milk Cheddar.
- Their flavorful cheeses are made primarily from the high protein, high butterfat milk of Jersey cows.
- A non-profit organization, Grafton Village is overseen by the Windham Foundation as part of their efforts to promote rural communities.
