Grafton’s signature Clothbound Cheddar is wrapped in cheesecloth and cave-aged for a minimum of 7 months, a traditional method used for centuries in Britain and the pre-industrialized US. Aging in cloth allows this cheese to take on a deeper variety of flavors than its plastic-aged counterparts, and at a younger age. The texture is firm…
Shepsog is the Algonquin word for “sheep”, which once covered Vermont’s hillsides during the booming wool industry of the 19th century. The forest has since reclaimed our hills, but we still source top quality sheep milk to make this mixed-milk, cave-aged beauty. Made from raw sheep and cow’s milk and aged for a minimum of…
Named for the scenic bluff overlooking the village of Grafton, Bear Hill is a washed-rind, alpine-style cheese made with raw sheep’s milk and cave aged for a minimum of 7 months. This cheese combines the sweet and nutty flavors characteristic of alpine cheeses with a fruity and savory complexity brought on by the sheep’s milk.…
