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Look sharp! This Wisconsin cheddar gets its edge from a three-year aging process. Only the best blocks are placed in curing caves, and regularly taste-tested along the way to make sure the final product is full-flavored and creamy with just the right touch of acidity. It’s clearly a recipe for success, as this orange-colored cheese has earned coveted kudos from the American Cheese Society. Off the hook.
Tip of the Tongue:
Strut your stuff at a wine and cheese party, by pairing your cheddar with Cabernet Franc, Tempranillo, Sauvignon Blanc or Pinot Gris.
Cultured Pasteurized Milk, Enzymes, Salt, Annatto
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