DESCRIPTION

From Milton Creamery comes this 9-month-old white cheddar made with vegetarian rennet.  Being young, it has a higher moisture content giving it a creamy texture that's great for melting.  Cow's milk is sourced from regional Amish farmers to ensure that no artificial growth hormones are used.  The result is a cheese that's won the American cheese society award several times.  To learn more about cheddar cheese in general click here! 

 

ORIGIN

U.S.A.

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Cheese Plate
  • By Cheese Type - for a tasting of different age cheddars, compare it with a Quebec 3 Year and Cabot Clothbound Cheddar. 
  • By Origin - for a domestic cheese flight try a St. Agur or Cashel Blue along with a Kunik.
• Pairings - Pairings that work for cheddar in general work for this cheese. Try a delicious Italian balsamic, a nice chunk of Sourdough bread, dried nuts or a nice glass of California red wine.

 

SUBSTITUTES

Cabot Clothbound Cheddar is a close substitute in terms of creaminess and texture.

 

INGREDIENTS

Pasteurized cow milk, salt, rennet (vegetable), cheese culture