Grafton Village Cheese Co. Cheddar Cheese

Max McCalman calls Grafton "…the standard-bearer of Vermont Cheddars", made from the raw milk of Vermont Jersey cows. It is the cheddar we use in our sandwiches; the cheddar we sell by the (literal) ton every year, in all age ranges and variations; the cheddar we sample out with pride; the love of our cheddar lives. "Cheddar" is actually the name of a cheesemaking process, during which the forming curds of cheese are cut into smaller and smaller pieces in preparation for pressing. The "cheddaring" process allows excess whey to drain out of the curds, leaving firmer, dryer pieces behind, and creating the faint but distinctive pattern of pressed-together pieces on the surface of a cross-section.

As cheddar ages it becomes sharper and dryer. The youngest, "1-year" cheddar is pliable, sweet, buttery and universally enjoyable, just like a baby. The 2-year or "classic reserve" cheese is piquant, a little salty and sassy, like a teenager. It happens to be my favorite. It's great on sandwiches, cheese plates and along side a slice of apple pie.

The "gold" or 3-year, and "4-star" or 4-year (McCalman's favorites) are really sharp, the sort that can accompany a slice of warm apple pie or a glass of hard cider. The limited release "Stone House" cheddar is 5 years old, and not for the faint of heart.

Grafton also makes a tasty maple-smoked cheddar (we use it in our grilled cheese sandwich with tomatoes and honeycup mustard); sage cheddar; and a garlic cheddar, which our resident garlic expert David has proclaimed as the best garlic cheddar around. He'd know.

Due to production issues, we offer the 1 and 2 year right now and later this year will be able to offer the 3 and 4 year. Patience is a virtue.