1 Year Aged Cheddar

Our Cheeses

The Grafton Village line includes distinctive cheddar cheeses that have been aged for up to three years, plus a selection of flavored cheddars. Our Cave Aged line is made of unpasteurized/raw cow, sheep and mixed milk original cheeses that are cave-aged at our Grafton facility and vary with each season.

All of our cheeses are free of artificial hormones and antibiotics. The rennet used is microbial, making our cheeses vegetarian approved.

Grafton Aged Cheddar

Our Grafton Village line of aged cheddar is handcrafted using traditional methods, using primarily Jersey cow’s milk, known for its high protein and butterfat content. Our flavored cheddars are done so with natural ingredients. Our traditional cheddars are aged from one to three years, sometimes longer. The more the cheese ages, a stronger “bite” is developed.

Cave Aged Cheddar

Vermont cheddar cheese is where Grafton started. Taking us beyond our roots in cheddar, these small batch cheeses are carefully matured in our aging caves in Grafton. Our Cave Aged line includes unpasteurized/raw cow’s milk, sheep’s milk and mixed milk cheeses that evolve with the seasons.

Grafton Village Cheese is SQF-certified and committed to food safety.

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A younger version of our flagship cheddar, aged for one full year to achieve the classic New England cheddar profile: comforting, lightly tangy, and rich. When determining which batches to age for 1 Year Cheddar, we look for slightly creamier textures and sweeter flavors that are best showcased in a relatively young cheese.

With an aroma of butter and fresh grass, our 1 Year Aged Cheddar is mellow yet balanced, with aromas of fresh apples and butter. Flavors start off bright and lemony, evolving into a rich and nutty finish that is both comforting and satisfying.

This is a pleasant and mild table cheese; try it paired with fresh grapes or sliced fresh apples for a juicy counterpoint to its rich and buttery flavors. 1 Year Cheddar is also perfect for melting. Flavors becomes milder when melted, so mix with stronger cheeses to add character to a dish, if desired.

PAIRING

Medium-bodied wines such as Riesling, Beaujolais. Pilsner.

TASTING NOTES

Aroma: Lactic
Texture: Compact, semi-firm
Flavors: Fresh milk, cultured butter, slight caramel, very gentle salt towards finish, sweet, very slight lactic finish, brown butter, notes of fresh grass on the nose

USES

A pleasant table cheese sure to please every palate, 1 Year is also a great melter. Blend with stronger cheeses for a perfect mixture for baking or cooking.