New York State Yellow Cheddar 6 months
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- Microbial Rennet
- Age: 6 Months
- Cow Milk
- United States
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.
- 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.