Aged Cheddars made in New England
These rare cheeses are not for the faint of heart. They are sharp, sharp, and sharper. As Joel says, "they make a man sit up and take notice". These farmhouse cheddars are aged 3,4,5, or even 6 years and offer a complex taste and texture only achieved by proper aging.
- The name "Cheddar" is taken from a small town in England where cheese of this type was first produced over 400 years ago
- It takes over 10 gallons of milk to make 1 LB of Cheddar
- An average Holstien cow produces 6 gallons of milk per day
- Our Cheddar taste best if served at room temperature but will store well in your refrigerator for months if tightly wrapped
- Mold may develop on the surface but will not penetrate the cheese or spoil it, simply cut of the molded area and enjoy the rest
- Freezing will not effect the flavor but it will alter the texture and consistency significantly, store wrapped tightly in the refrigerator