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JUNE 15TH - SEPTEMBER 15TH!

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Grafton Village Cheese Co. Cheddar Cheese

Grafton Classic Two Year Cheddar has won a silver SOFI award at the 2009 Fancy Food Show in NYC for Best Classic!!

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.

**Right now, we are selling the 3 year and some 4 year in blocks of our own cuts, not in wax blocks, for your information. We will send 4 year waxed blocks as long as we have them--then automatically swap out our own cut pieces, which come nicely wrapped in cheese paper.

	8oz	1lb	2lb
1 year	$6.59	$11.69	$21.39
2 year	$8.59	$13.79	$24.79
3 year	$9.99	$16.99	Unavailable
4 year		$19.99	$35.99