2 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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Grafton’s flagship cheddar, made with raw cow’s milk and aged for two full years to achieve a mature flavor and dense, firm-yet-creamy texture. Young cheddar is tasted early on to determine the best trajectory for aging; for 2 Year Cheddar we look for balanced acidity and moisture that will hold up over time.

This cheese bears the classical profile for New England cheddar: buttery notes with a bold, sharp tang and a long, nutty finish. The aroma is lactic and bright, with flavors of sweet cream, freshly mown hay, and tangy, cultured milk. Moderate acidity carries throughout.

Two Year Aged Cheddar has enough zip to stand up to some stronger pairings; try with garlicky pickles, salami, or your favorite chutney. For a classic pairing, serve with sliced fresh apples, or grate over a bowl of chili or warm apple pie in the New England style. Melts with an even body and full flavor.

PAIRING

Balanced, full-bodied wines such as Merlot, White Burgundy. Brown Ale, Sour Beer, Basque-style cider.

TASTING NOTES

Aroma: Sharp and sweet
Texture: Compact, melts on palate
Flavors:: Tangy, dry hay, very lactic, brown butter, sour cream, nutty clean/lingering lactic finish, sharp, medium acidity

USES

We like our 2 Year Aged Cheddar as a table cheese, either on its own or as part of a cheese board, especially with apples. It also makes a fine melter on a grilled cheese sandwich or for cooking or baking; because it’s full-flavored and melts well, it won’t disappear when heated.