Our Cheeses

wholesaleThe Grafton Village line includes distinctive cheddar cheeses that have been aged for up to five years, plus a selection of flavored cheddars. Our Cave Aged line is made of 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 Cheddar

Our Grafton Village line of aged cheddar is handmade 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 five years, sometimes longer. The more the cheese ages, a stronger “bite” is developed.

Cave Aged Cheddar

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 cow’s milk, sheep’s milk and mixed milk cheeses that evolve with the seasons.
sqf logoGrafton Village Cheese is SQF-certified and committed to food safety.

3 Year Aged Cheddar

Can you remember what you were doing three years ago? We were making cheese – this cheese. Grafton’s 3 Year Cheddar is a testament to patience and faith: the patience to let it mature for a full 3 years, and the faith that the desired flavors will emerge in that time.

Our 3 Year Cheddar is simultaneously bold & smooth, with bright, sharp flavors that are rounded in a nuanced way that only comes with time. This is a firm, creamy cheddar with aromas of cultured butter and fresh yogurt, and a dense texture that may crumble. Flavors are big and bold: toasted walnuts, citrus fruit, richly umami with a long finish.

You’ve waited 3 years for it; this is a cheese to relish. Serve with fruit-forward red wines or dark, nutty ales. We love to pair 3 Year Cheddar with pumpernickel bread, mustard and pickled onions, but also try with dates or peach jam. While it can be melted, the texture will be more balanced if blended with younger cheeses


Bold, full-bodied reds such as Cabernet Sauvignon, Barolo. IPA, Oatmeal Stout.


aroma: very sharp
texture: compact, medium crumble, melts on palate
color: pale straw
flavors: strong, fruity, high acid, lactic, toasted hazelnuts, with palate-coating mouthfeel


We like our 3-Year Cheddar as a table cheese with dark, brown bread.

Cheddar this aged doesn’t melt the way its younger counterparts do, but it will soften considerably when heated, so we recommend shredding it mixed with a younger cheddar for cooking or baking.  Try a slice with warm apple pie for a traditional Vermont treat.

Cheddar Ingredients

Unpasteurized cow milk, salt, cultures, enzymes.