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.

Smoked Chili Cheddar

Grafton’s Smoked Chili Cheddar is a rich cheese with no shortage of flavor. We amp up 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
Other:Hard Cider


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/raw cow milk, habanero and jalapeño peppers (habanero and jalapeño peppers, water, salt, vinegar, calcium chloride), salt, pasilla peppers, cultures, enzymes