Crowley Cheese, founded by Winfield Crowley, is located at Healdville, Vermont, in a small, three-story building that was originally built as a cheese plant in 1882.
Today production still takes place by hand, with only a few hundred pounds of cheese being made each day.
Although similar to the English-style cheddars made by some other Vermont cheesemakers,
production of Crowley involves several additional steps. As a result, Crowley Cheese is higher moisture, has a more creamy mouthfeel and is less tangy than some cheddars. Also, cheeses develop their robust flavor fairly early in the maturation process, which means that by one year of age (the minimum age for release) flavors can be quite assertive.
Flavors of the Crowley Extra Sharp are rich, buttery and tangy with notes of apricots and pinenuts.
The texture is smooth and consistent with occasional holes, or "eyes," and is a pale, golden-yellow color.