Shelburne Farms 3 Year Cheddar
- Raw
- Animal Rennet
- Age: 3 Years
- Cow Milk
- by Shelburne Farms
- United States
- ApproachableAdventurous
- SoftHard
Carefully aged for three years, this selection from Vermont’s Shelburne Farms is one of the longest aged cheddars in our cheese case. And it has everything you’d want in a mature cheddar. An intense flavor—savory and a bit fruity with a bright, lingering acidity. A proper crumble alongside a surprising creaminess, all peppered with small crunchy crystals. It’s made to be savored, best served for snacking with Brooklyn Cured Smoked Beef Salami and zingy Peppadew peppers.
“This is for the long-aged cheddar lovers! The brilliant tang, the crunchy crystals... I can’t get enough of it. I don’t melt this one, I chunk or slice it to serve before dinner with a hoppy IPA, and it’s perfection.”
- Cheddar dates to the Middle Ages, with origins in the village of Cheddar located in Somerset, England.
- The term cheddar refers not only to a style of cheese but also the process used to make it. To make cheddar, cheesemakers must mill the curds, form them into loaves, and stack the loaves to remove excess whey. This contributes to the cheese’s density and acidity.
- Shelburne also operates a dairy, with Brown Swiss cows that supply the raw milk to make their cheeses. Brown Swiss cows are often used for cheesemaking due to their high quality and quantity of milk.
- Only a small percentage of Shelburne’s cheddar meets the taste and texture criteria needed to quality for three years of aging.
- The crystalline crunch comes from tyrosine, an amino acid that forms white crystals in the interior paste of some aged cheeses.
- Shelburne Farms is a dairy, creamery, and educational nonprofit in one beautiful Vermont setting.
- They use fresh, high-quality raw milk from their herd of Brown Swiss cows to craft artisanal cheddar in a variety of ages.
- The herd is pasture-raised and rotationally grazed from spring to fall.
- Across all their work, they educate teachers, students, and learners of all ages on sustainable farming.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
