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Cheese all that. Cold smoked over hickory wood and aged for 60 days, this natural, raw, artisanal cheddar is gloriously creamy and intriguingly savory, with hints of salt and bacon. No wonder it’s one of Plymouth’s best sellers! And as with all of their heritage cheeses, it’s crafted in classic Vermont tradition, made from milk from grass-fed cows, using an original 1890’s granular curd cheese recipe. Basically, it’s the closest you’ll find to the blocks enjoyed by America’s first farmers. Nothing gets cheddar than this.
Tip of the Tongue
Sure, you can stack slices atop crackers or apples, or melt into the ultimate grilled sandwich. But you can also just let the cheese stand alone.
Raw Cow's Milk, Culture, Rennet, Salt.
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