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.

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

Reserve Aged Cheddar

This tangy, bold cheddar has a depth of flavor that comes from decades of experience refining quality aged cheddar. Batches of Grafton Reserve Cheddar are chosen during their formative years for long aging. The flavors are brothy and bright, with fruit and citrus notes. A creamy mouthfeel disproves the often-crumbly appearance, with a long, complex finish pleasing to the palate.

This is a cheese with character that deserves to be savored. When pairing, choose similarly strong-flavored foods or beverages: fruit-forward red wines, whiskey or hearty beers; dried tart cherries; roasted meats; mustard; spicy salumi. Reserve Aged Cheddar can be grated or crumbled over food to add a zesty sharpness to a hearty salad or bowl of chili.

While it can be melted, the texture will be more balanced if blended with younger cheeses.

Available in 10# prints, 5# loaves, and 8oz bars.


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


Aroma: Buttery, lactic
Flavor: Complex, brothy, fruity, citrus
Texture: Firm, creamy mouthfeel, prone to crumble


Unpasteurized/raw cow milk, salt, cultures, enzymes