I misread for a quick second and thought there was maple syrup cheddar cheese and felt conflicted.
Now that I have regained actual reading comprehension, I’d try this, smoked cheddars can be so good.
Thepotatofromhell
i need all 359 so bad
Actual-Tadpole9759
Ok this one looks delicious
NobelLandMermaid
i’m gonna miss you all, it’s been a great journey 🫡
Mulliganasty
Wait, when was it limited to one year!?!?! I thought it was until you ran out of cheese types. Unacceptable! lol
Le_Petit_Poussin
For the curious:
“*Your search for a smoked cheddar where the cheddar is as important as the smoke is over. We make our cheddar by hand, the old-fashioned way, and cold-smoke it over maple chips for up to four hours.*
*An iconic Vermont product, this cheese is made from fresh milk collected from small, local farms.*
*Our maple-smoked cheddar has an inviting appearance: smooth, the color of light brown sugar, with the aroma of a smoldering campfire.*
*Its flavor is influenced by the maple smoke, in a pleasing, not overpowering way. Expect sweet, buttery, savory flavors with a bright, lingering finish and subtle grassy notes.*
*Not too sharp, it’s a versatile cheese that fits in well on a Ploughman’s Lunch, melted on a sandwich, cooked into a quiche, or chop into cubes for a secret ingredient in your next Waldorf salad.*
*Pairs well with spicy, smoky reds such as Rioja, Syrah. Brown ale, porter, dry of off-dry cider.*
**Tasting Notes:**
**Aroma:** *Smoldering campfire, milk* **Texture:** *Smooth and compact, slight crumble* **Color:** *Pale brown sugar* **Flavors:** *Smoky but not overpowering, grassy, sweet, buttery, fairly mild, campfire, bright lingering finish.*
*Can be used for: Table cheese, or melts very nicely, sandwiches, baking, cooking, serve with roasted meats, roasted root vegetables, deviled eggs, pickled onions.*”
8 Comments
* Cheese Flavor: Smoky and savory
* Meltiness: Good melt with no stretch
* Overall: 9/10 I really like the grafton village cheddars. The 2 year cheddar was probably my first “fancy” cheddar that I remember. Highly recommended
* 6 days left!!!
* [Tip jar](https://venmo.com/code?user_id=2383201234321408922&created=1720920840.194608&printed=1), [Tiny Pants](https://www.etsy.com/listing/1759348053/milk-selvedge-tiny-pants-keychain-w-milk?click_key=1b4215c9f9f723404d1376a79f706b079f08ad8a%3A1759348053&click_sum=568a74cc&ref=shop_home_active_1&frs=1)
Less than one more week!
I misread for a quick second and thought there was maple syrup cheddar cheese and felt conflicted.
Now that I have regained actual reading comprehension, I’d try this, smoked cheddars can be so good.
i need all 359 so bad
Ok this one looks delicious
i’m gonna miss you all, it’s been a great journey 🫡
Wait, when was it limited to one year!?!?! I thought it was until you ran out of cheese types. Unacceptable! lol
For the curious:
“*Your search for a smoked cheddar where the cheddar is as important as the smoke is over. We make our cheddar by hand, the old-fashioned way, and cold-smoke it over maple chips for up to four hours.*
*An iconic Vermont product, this cheese is made from fresh milk collected from small, local farms.*
*Our maple-smoked cheddar has an inviting appearance: smooth, the color of light brown sugar, with the aroma of a smoldering campfire.*
*Its flavor is influenced by the maple smoke, in a pleasing, not overpowering way. Expect sweet, buttery, savory flavors with a bright, lingering finish and subtle grassy notes.*
*Not too sharp, it’s a versatile cheese that fits in well on a Ploughman’s Lunch, melted on a sandwich, cooked into a quiche, or chop into cubes for a secret ingredient in your next Waldorf salad.*
*Pairs well with spicy, smoky reds such as Rioja, Syrah. Brown ale, porter, dry of off-dry cider.*
**Tasting Notes:**
**Aroma:** *Smoldering campfire, milk*
**Texture:** *Smooth and compact, slight crumble*
**Color:** *Pale brown sugar*
**Flavors:** *Smoky but not overpowering, grassy, sweet, buttery, fairly mild, campfire, bright lingering finish.*
*Can be used for: Table cheese, or melts very nicely, sandwiches, baking, cooking, serve with roasted meats, roasted root vegetables, deviled eggs, pickled onions.*”