Murray's Smoked Cheddar Bar 8oz
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This handcrafted cheddar made from raw Jersey cow's milk from local farmers pays a four-hour visit to the cold-smoker, where smoldering Maplewood imparts smoky campfire goodness. Sweetness from the creamy Jersey cow's milk lingers underneath the robust smokiness, more complex than the typical smoked cheese. It will make you think of winter in the woods of Vermont - with woodsmoke wafting through the cold air, and a deep forest flavor lingering. Melt on a roast beef sandwich, stuff a quesadilla, or snack away with apples and crusty bread.
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Just the Facts
Farmhouse Ales & Sours
Farmhouse, Saison, Bière de Garde, Lambic, Sour BeerFarmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.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 Tomme de Savoie.New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.