Aging is divided between two of America's premier caves, one in Minnesota and the other in Grafton's home of Vermont. Some wheels are aged in the cool sandstone caves of Fairbault Dairy, home of America's first Blue cheese, St. Pete's Select Amablu. Other wheels are sent to Vermont's own cheese affinage cooperative, the Cellars at Jasper Hill. Through this careful aging process, Grafton cheddar balances the intense flavor of raw milk and sharp snap of a well-made cheddar with the smooth finish of a carefully aged cheese.
Listed by Wine Spectator as one of the top 100 Cheeses in the World, September 2008 Issue.
- Made from unpasteurized cow's milk.
- Photo depicts whole 20 lb. form of cheese.
- We cut and wrap this item by hand.
Nutritional information coming soon!
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