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The recipe for this mildly sweet, buttery cheddar cheese comes from a formula crafted in the 1920s, which Jesse Werner, founder and head cheesemaker of Plymouth, discovered taped up on one of the walls of the old Vermont dairy. This raw cheddar is a little less sharp and smoother in consistency than the original. Since it is aged only 60 days, the cheese is milky with only a slight cheddar kick.
Named for the East Meadow on Plymouth Notch where the age-old factory stands, this cheese is the youngest produced by Werner and her team, which makes it perfect for kids as a healthy snack or an addition to their sandwiches. That said, it definitely appeals to us adults, too. Perhaps we’re kids at heart, or maybe this cheese is simply that grate.
Tip of the Tongue:
We hear that Plymouth was a favorite of Julia Child, so honor her by baking it into scalloped potatoes or a simple omelet. Another revolutionary idea? Take it with you on a picnic along with a good cracker and some sweet French onion jam.
Raw cow's milk, culture, rennet, salt.
- Contains dairy.
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