Cheddar cheese originates from the village of Cheddar in Somerset, South West England. Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and constant temperature for maturing the cheese.
Cheddaring refers to an additional step in the production of Cheddar-style cheese where, after heating and draining the whey, the curd is kneaded, stacked and turned and cut into cubes, then salt is added.
All of our White Cheddars are traditional old fashioned vat milled aging cheddars. They have a pungent somewhat earthy flavor with a firm creamy texture. Each cheese is ages to a different degree of sharpness.
Our White Cheddar is our most mild cheddar, aged for up to 3 months.
Our Medium White Cheddar is matured for a minimum of 6 months.
Our Sharp White Cheddar is matured for a minimum of 12 months.
Our Extra Sharp White Cheddar is matured for a minimum of 18 months.
Raw Milk cheddar is different from our other cheeses in the way our fresh farm raised cow's milk is processed before the cheese making even begins. The fresh milk is heat treated to the threshold of pasteurization without actually being pasteurized. All of our raw milk cheeses are held for a minimum of 60 days to ensure that no undesirable bacteria exist. This cheese has a true old farm cheese flavor with many healthy digestive benefits for your body.