This rich smoky, slightly spicy cheddar is made with habanero, jalapeno and pasilla peppers, then smoked over a blend of hardwood chips.
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.
If all you've ever had for Vermont cheddar has been Cabot, I urge you to try Grafton. There's nothing wrong with Cabot, mind you, but Grafton has some uniquely flavored cheddars, as well as some great aged cheeses.
This smoked chili cheddar is in fact SPICY and I love it for it. With most "hot" cheeses, I struggle to find any heat to them at all. This actually has a bite to it (which thankfully helps keep me from overindulging), yet it doesn't overpower the savoriness of the cheddar or the slight smokiness.
Additional shout out to their truffle cheddar, not made with synthetic truffle oil but actual truffles.
