Unpasteurized Cow Milk Smoked Maple Cheddar from sustainable VT farms. Cold-smoked over smoldering hardwood/maple woodfor 3 hours. Rich and smooth, with a sweet finish. Very meltable, a versatile cheese for any use.
Store in the refrigerator .Once opened, re-wrap cheese in waxed paper. Cheese should keep for weeks after opening, but if mold forms simply cut it off, the rest is safe to eat.
A New England classic. This young cheddar is cold-smoked over maple and hardwood for up to four hours, imparting the signature aroma and satisfying flavor of this classic cheese.
Grafton's Maple Smoked Cheddar has a mild, buttery body with heady aromas of campfire and smoked ham. A sweet finish recalls memories of toasted marshmallows.
This is a versatile cheese that can occupy nearly any culinary slot. Pair with dried apricots, pickled ramps, and cured meats for a cheese board. Maple Smoked Cheddar is a natural pairing with mustard and can add depth to a ham sandwich; melts superbly in any heated preparation.
We use this in breakfast sandwiches, on burgers, for snacking. It’s a worthy bacon substitute!
This is delicious! It goes great with the mesquite biltong that I have right now and I'm sure it would be great with any cured meats. It really adds a depth of flavor to everything.