Our Cheeses

The 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.

Reserve 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 to relish. Serve with fruit-forward red wines or dark, nutty ales. We love to pair Grafton Reserve Cheddar with pumpernickel bread, mustard and pickled onions. Try with dates or peach jam. While it can be melted, the texture will be more balanced if blended with younger cheeses. In cooking, blend with younger cheeses for a balance of texture and flavor.

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 cow milk, salt, cultures, enzymes