Maple Smoked Cheddar (Grafton Village)
- Producer
- Grafton Village Cheese
- Country
- United States
- Region
- Vermont
- Size
- Varies
- Weight
- 8 oz; 1 lb; 5 lbs; 10 lbs
- Website
- http://www.graftonvillagecheese.com/
- Milk
- Cow
- Treatment
- Raw
- Classification
- Firm
- Rennet
- Microbial
- Rind
- Smoked
- Style
- Cheddar-like
- Flavor
- Smoked
Located in Vermont, the Grafton Cooperative Cheese Company was originally founded in 1892 with the purpose of converting surplus milk from local dairy farmers into cheese. Years later, a fire destroyed the original factory.
The factory and the company were restored in the mid-1960s by The Windham Foundation, a philanthropic organization that supports the rural community surrounding Grafton via educational and practical means. Today Grafton Cheese handcrafts artisanal, aged cheddar and specialty cheeses. Proceeds from the sale of these cheeses support the Windham Foundation’s charitable efforts.
To make Maple Smoked Cheddar, Grafton’s cheesemakers cold smoke their traditional cheddar over smoldering Maplewood chips for up to four hours.
Tasting Notes
The final product has a smooth texture with a smoky, buttery and savory flavor.
Pairings
Pair Maple Smoked Cheddar with an Oregon pinot noir or a young California Merlot. For beer pairings, try a Vermont brown ale or a porter.
