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.

Maple Smoked Cheddar

Your search for a smoked cheddar where the cheddar is as important as the smoke is over. We make our cheddar by hand, the old-fashioned way, and cold-smoke it over maple chips for up to four hours. An iconic Vermont product, this cheese is made from fresh milk collected from small, local farms.

Our maple-smoked cheddar has an inviting appearance: smooth, the color of light brown sugar, with the aroma of a smoldering campfire. Its flavor is influenced by the maple smoke, in a pleasing, not overpowering way. Expect sweet, buttery, savory flavors with a bright, lingering finish and subtle grassy notes. Not too sharp, it’s a versatile cheese that fits in well on a Ploughman’s Lunch, melted on a sandwich, cooked into a quiche, or chop into cubes for a secret ingredient in your next Waldorf salad.


Spicy, smoky reds such as Rioja, Syrah. Brown ale, porter, dry of off-dry cider.


Aroma: Smoldering campfire, milk
Texture: Smooth and compact, slight crumble
Color: Pale brown sugar
Flavors: Smoky but not overpowering, grassy, sweet, buttery, fairly mild, campfire, bright lingering finish.


Table, melts very nicely, sandwiches, baking, cooking, serve with roasted meats, roasted root vegetables, deviled eggs, pickled onions


Unpasteurized/raw cow milk, salt, cultures, enzymes.