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World's Best
This aged cheddar (over 3 years!) is crafted from pasteurized cow's milk from the cool climate pastures around Quebec.
Tasting Notes: Aromas of warm milk, hay, and a faint mineral edge. This is a firm, slightly crumbly cheddar with a bright sharpness that hits immediately and lingers through to the finish. Layers of toasty nuttiness, salted butter, and a clean, assertive cheddar tang that intensifies with age. The texture is dense but not dry, breaking into small crystalline fragments that are a sign of the long maturation. The finish is long, savory, and mouth‑watering.
What is "Cheddaring"?
Cheddaring is the defining step that separates cheddar from every other cheese style. It’s a deliberate (usually manual) process that transforms loose curds into the dense, layered, tangy structure we associate with aged cheddar.
The key steps that make cheddars unique are the stacking and flipping of the cheese curds as they age. This rhythmic process expels the whey more completely and creates the classic cheddar 'tang' and slightly crumbly texture. After the cheddaring process, the cheese is milled into standard-sized curd pieces and the aging begins.
Fun Cheddar Trivia
Cheddar is naturally a white cheese. To create the orange color, cheesemakers add Annatto before the curd is fully formed!
(Annatto is a natural pigment extract from achiote seeds)
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