Maple Smoked Cheddar

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Cold-smoked over smoldering maplewood chips for up to four hours, our smoked cheddar is transformed into a smooth, smoky delicacy that’s both subtle and flavorful.


Unpasteurized cow milk, salt, cultures, enzymes

Pairing Suggestions:

Wine: Oregon Pinot Noir, young California Merlot Beer: Vermont brown ale, porter or other full-flavored beer

Recent Awards:

Silver, Big E Gold Medal Cheese Competition, 2015 Fifth, World Championship Cheese Contest, 2014 Silver Medal, Big E Cheese Competition, 2012