Our extra-sharp cheddar is aged for two years, which gives it a crumbly yet creamy texture and a sharp cheddar bite. In fact, Vermont cheddar holds its own in global cheese competitions, winning many world champion awards even when competing against English and French cheeses. Dairy farmers prefer Jerseys because they produce the richest, creamiest milk with notably higher percentages of butterfat, which makes for some of the world's most flavorful and delicious cheese. Jersey cows are those classic brown cows with the pretty long eyelashes that you see dotting the hillside in Heidi or posing in most butter or cheese commercials. Our raw milk Vermont cheddar starts with the freshest milk from grass-fed Jersey cows raised on lush, green pastures by folks whose dairy farms have been in their family for generations.
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