Cellars at Jasper Hill Melting Cheese Blend
Unpasteurized and Pasteurized Cow Milk
This blend of shredded cheese is comprised of 40% Alpha Tolman, 30% Landaff, and 30% cheddar to add brightness and depth of flavor.A few of your favorite cheeses, blended together, already shredded for your convenience!
You haven't purchased any rind with this shredded cheese, but you can still enjoy the complexity of flavor and texture it bestowed during aging. It stays fresh because it has been flushed with inert gas to replace the oxygen in the bag. You may notice that flecks of harmless blue or white mold appear before the sell by date. This is a naturally occurring and harmless mold, a remnant of its original rind trying to regrow.
Alpha Tolman:Unpasteurized cows milk, salt, animal rennet, culture Landaff:Unpasteurized cows milk, starter culture, animal rennet and salt Cheddar: Pasteurized cows milk, starter culture, vegetable rennet and salt
Store in the refrigerator.
The Cellars at Jasper Hill are known for their high quality artisan aged cheeses. They work with small farms that focus on quality of milk production as well as fine cheese craftsmanship. This blend is made from some of these very fine cheeses and is sure to please. Made with unpasteurized and pasteurized cows milk.
March 9, 2021 by Breda
We get this every single week. It's a versatile, delicious blend grated perfectly. It doesn't ever cake even though it doesn't have preservatives or anything bad in it. Has instructions on the bag for fondue, which sounds fun. We've used it for pizza, pasta, and really unique (but so tasty) nachos.
December 4, 2020 by Susan
Tonight we stirred a cup of this blend into homemade cheese grits, instead of the standard grated cheddar. Amazing!
November 28, 2020 by Doreen
My family is addicted to this cheese blend. So much flavor. Perfect in my morning omelet.
August 27, 2017 by Tina
We love this cheese blend! I've used it in grilled cheese sandwiches and mac & cheese and it's excellent both in flavor and as a time saver. Having a blend instead of just cheddar gives the dishes much more complexity. Important to note though, if you have just been using the Grafton cheddar for mac & cheese, you need to cut back on how much salt you use as this is slightly saltier than just cheddar.
August 12, 2017 by Matt
Great melting cheese with a balanced taste. Melts beautifully for a traditional NE Bar style pizza. How they grate their cheese allows for better melting than your home box grater (especially on pizzas).
August 4, 2017 by Maureen
Absolutely divine. I've been melting it non-stop. The NY Times food email this week referenced the best way to make grilled cheese - with shredded cheese, etc. This should be perfect for that.