| Size | : | 5lbs. |
| Case Count / Size | : | 2 |
| Shelf Stable | : | Store in a cooler |
| Frozen Product | : | No |
| Origin | : | USA |
| Milk Type | : | Cow |
| Flavor | : | Semi Sharp |
| Texture | : | Firm |
| Wine Pairing | : | Cabernet Sauvignon, Napa |
Grafton Smoked Cheddar is bathed in the smoke from smoldering hard maple wood for four to six hours. What taste could be more typical of Vermont? This cheese is smoked for up to 6 hours over Maplewood giving it a smoky falvor that compliments the sharpness of the cheddar. The smoke is used to season, not to preserve. The thermalized cow’s milk cheese is made in the USA and is made with premium milk from small Vermont dairy farmers.
