Smoked Chili Cheddar
Grafton’s Smoked Chili Cheddar is a rich cheese with no shortage of flavor. We infuse this cheddar with habañero, jalapeño and pasilla peppers for the right balance of chili flavor and spice. The cheese is then cold-smoked over maple and hardwood chips, adding a woodsy depth to balance its bright spicy flavors. The dominating aromas of smoke and chili are grounded by a creamy texture and buttery flavors in this cheese, balancing yin with yang.
While some will snack on this cheddar straight-up on a cheese board, this is a cheese that can benefit from the right pairing. Mustard, sour cherry compote, or dilly beans are all excellent choices that balance and play off of the smoky and spicy flavors here. Smoked Chili Cheddar is very meltable; use it to add smoky spice to burgers, poutine or grilled cheese sandwiches.
Wine: Sauvignon Blanc, sparkling Rose
Beer: Pilsner, Belgian style
Aroma: Smoky and meaty, reminiscent of smoked sausage or a BBQ
Texture: Firm, slightly flaky
Color: Marbled white and orange, with chunks of pepper
Flavors: Robust, with lingering heat that is balanced by younger cheddar
Melted in a quesadilla or other Mexican foods, on burgers and with eggs. Replace your favorite sliced sandwich cheese or the cheddar on your apple pie with Smoked Chili Cheddar for an extra pop. As a table cheese, serve with a sweet fruit chutney or with honey on a plain cracker or slice of baguette.
On a cheese plate, serve with a drizzle of honey, a dollop of crème fraiche or a smear of mango chutney.
Unpasteurized cow milk, habanero and jalapeño peppers (habanero and jalapeño peppers, water, salt, vinegar, calcium chloride), salt, pasilla peppers, cultures, enzymes