Our cheddar is 100% natural. It is free of any chemical preservatives or additives.

We only use fresh, whole, unpasteurized milk from Vermont Jersey cows. Due to the higher butterfat content of Jersey cow milk our cheese is richer, smoother and has better flavor.

Our milk comes from a selected group of herds. Farmers of these herds have signed affidavits stating that their herds will not be treated with synthetic growth hormones (rBGH).

During cheese making, rennet is introduced into the milk to initiate the curdling process. The rennet we use is microbial (non animal-based) and therefore vegetarian approved.

After the milk has been processed through the heat treatment unit, it goes into the vat. As soon as the bottom of the vat is covered, the cultures are added. We use thermoactive cultures, which means they become active when heated. Cultures start the conversion of milk sugars (lactose) into acid (lactic acid). This process will continue until salt is added.

After the curd has been milled, salt is added. (less than a 2%) Salting keeps the lactic acid level constant and adds a slight flavoring to the curd. Salt also acts as our only preservative.