This cave-aged Cheddar variety has a creamy color and distinctive rind that develops in the open-air cave, where natural molds flourish and add beautiful character to the cheese. Sid says its earthy flavor is reminiscent of the cheese his family made more than 100 years ago.
1st place 2004 American Cheese Society Competition
1st place 2004 Wisconsin State Fair
2nd Place 2014 American Cheese Society Competition
We like it with: pairs well with Merlot, dark ale, Carr Valley Kitchen Traditional Italian Dipping Oil
Ingredient statement: pasteurized cultured cow milk, salt, enzymes, natural molds
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