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 certainly influenced by the maple smoke, but 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 cow milk, salt, cultures, enzymes.