Kamil Perry
Vermont cheddar is a variety of cheddar cheese, which is a natural cheese that is relatively hard and off-white or orange in colour. Cheddar cheese is the most popular cheese in the UK and the second most popular in the US. Vermont cheddar is produced by three creameries: Cabot Creamery, Grafton Village Cheese Company, and Shelburne Farms. Vermont cheddar has a mildly rich flavour and a smooth, creamy texture. It is aged for three months to achieve the classic cheddar taste. The flavour of cheddar cheese depends on its aging process, with mild cheddar typically aged for a couple of months and sharp cheddar aged for up to a year or longer.
| Characteristics | Values |
|---|---|
| Taste | Mild, rich flavor, slightly bitter and sharp |
| Texture | Smooth, creamy |
| Color | White, yellow, orange |
| Aging | Minimum of 3 months |
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What You'll Learn
Vermont cheddar is naturally white
Vermont cheddar is mild, rich in flavour, and has a smooth, creamy texture. It is typically aged for three months to achieve this classic cheddar taste. The aging process is what affects the flavour of cheddar. The longer a cheese is aged, the more pronounced and sharp its flavour. Mild cheddars are typically aged for just a few months, while sharper cheddars are aged for up to a year or longer.
Vermont is one of the top cheese-producing states in the US, along with Wisconsin, California, Idaho, New York, Oregon, Texas, and Oklahoma. Vermont is home to three creameries that produce cheddar cheese: Cabot Creamery, Grafton Village Cheese Company, and Shelburne Farms. Cabot Creamery, in particular, offers an 8-ounce dairy bar of Vermont Sharp Cheddar Cheese, as well as cracker cuts, classic cut shredded, and slices.
Vermont cheddar is made with milk sourced from regional family farms. The milk comes from cows that are not treated with rBST, and no significant difference has been shown between milk from treated and untreated cows. Vermont cheddar is also gluten-free and contains no artificial colours, flavours, MSG, fillers, or by-products.
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It has a mild, rich flavour
Vermont cheddar cheese is known for its mild, rich flavour and smooth, creamy texture. The cheese is aged for around three months to achieve this classic taste profile. It is made with milk sourced from regional family farms, and the cows are not treated with rBST, which has no significant impact on the milk's quality.
Vermont cheddar is characterised by its white to pale yellow colour, which is the natural hue of cheddar cheese. Any darker yellow or orange shades are the result of added colourings, such as the additive annatto. This cheese variety does not contain annatto, which is commonly added to cheddar to give it a deep yellow-orange hue.
The mild flavour of Vermont cheddar is a result of its shorter ageing process, typically a couple of months, which yields a smooth and not too distinct taste. This sets it apart from sharper cheddars, which are aged for much longer, up to a year or more, resulting in a more pronounced and sharp flavour.
Vermont cheddar is also distinct from other varieties, such as New York-style cheddar, which is known for its lengthy ageing process, resulting in a very sharp, pungent, and bitter taste. In contrast, Vermont cheddar offers a milder, richer flavour profile that is less intense and more approachable for those who prefer a smoother, creamier cheese experience.
Vermont cheddar cheese is produced by several creameries in the state, including well-known brands like Cabot Creamery, Grafton Village Cheese Company, and Shelburne Farms. It is a popular variety of cheddar, known for its balanced flavour and texture, making it a versatile choice for grilled cheese sandwiches, cheese boards, or simply enjoyed on its own.
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It has a smooth, creamy texture
Vermont cheddar cheese is known for its smooth, creamy texture and mild, rich flavour. The cheese is aged for around three months to achieve its classic taste. The smooth and creamy texture of this cheese makes it a delightful choice for those who enjoy their cheese with a softer, more velvety mouthfeel.
The creaminess of Vermont cheddar adds to its appeal, providing a luxurious and indulgent eating experience. This texture is a result of the cheese-making process, which involves the careful selection of milk from regional family farms. The milk used is of the highest quality, sourced from cows that have not been treated with rBST, ensuring a pure and natural product.
The smooth and creamy characteristic of Vermont cheddar sets it apart from other varieties of cheddar, which can vary in texture. Some cheddars, especially those that have been aged for longer periods, can develop a more crumbly or granular texture. However, Vermont cheddar maintains its smooth consistency, making it ideal for those who prefer a cheese that melts easily and smoothly.
The texture of Vermont cheddar also complements its mild flavour profile. The cheese is known for its pleasant, rich taste, which is not too sharp or overpowering. This balance of smoothness and flavour makes it a versatile cheese that can be enjoyed on its own or incorporated into a variety of dishes. It is a popular choice for grilled cheese sandwiches, adding a creamy and mellow flavour to the classic comfort food.
Overall, the smooth and creamy texture of Vermont cheddar cheese contributes to its appeal, offering a delightful sensory experience that combines taste and mouthfeel. Its mild flavour and soft texture make it a versatile ingredient, suitable for a wide range of culinary applications. Whether enjoyed on a cheese board, grated over pasta, or melted into a grilled cheese sandwich, Vermont cheddar is a delicious option for cheese enthusiasts.
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It's aged for three months
Vermont cheddar cheese is typically aged for three months to achieve its classic flavour. This young cheese will have a mild, buttery, creamy taste and a smooth texture.
Cheddar gets sharper, tangier, and more pleasantly sour the longer it is aged. This is because, over time, more water evaporates, and the flavour becomes more concentrated. As the creamery manager at Shelburne Farms in Vermont, Andi Wandt, explains, "Just like in cooking, fat is flavour. That's why a young cheese at three months is going to taste buttery and creamy."
Vermont cheddar is usually white in colour, though some varieties are yellow or orange. The white variety is produced in Vermont and elsewhere. The yellow variety is made with milk sourced from regional family farms and has a pleasantly mild, rich flavour and a smooth, creamy texture.
Vermont cheddar is often paired with peanuts for a sweet flavour combination. It can also be matched with cashews, the soft and buttery sweetness of which brings out the sharp taste of the cheese.
Vermont cheddar is typically aged for a shorter period than other cheddars, which are aged for up to two years before being sold.
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It's made with milk from regional family farms
Vermont cheddar cheese is made with milk sourced from regional family farms. The cheese has a pleasantly mild, rich flavour and a smooth, creamy texture. It is aged for three months to achieve the classic cheddar taste. The milk used comes from cows that are not treated with rBST, and no significant difference has been shown between milk from rBST-treated and untreated cows.
Vermont cheddar cheese is a type of natural cheese that is relatively hard and off-white or orange if colourings such as annatto are added. Cheddar cheese originates from the English village of Cheddar in Somerset, South West England. The process of aging affects the flavour of cheddar. The longer a cheese is aged, the more pronounced and sharp its flavour. This distinguishes mild cheddar, which is typically aged for just a few months and has a smooth, not-too-distinct taste, from sharp cheddar, which is aged for up to a year or longer and has a more pronounced flavour.
Vermont cheddar cheese is produced by a few creameries in the state, including Cabot Creamery, the Grafton Village Cheese Company, and Shelburne Farms. Cabot Creamery produces a 16-month-old "Private Stock Cheddar", while Maple Grove Cheese, Inc. offers a Vermont-style sharp cheddar with a slightly more bitter and sharp edge than most Wisconsin-made sharp chedders.
Vermont cheddar cheese is labelled as such due to its white, natural colour, produced in Vermont and elsewhere. It has nothing to do with the sharpness of the cheese or where it was produced. The state of Vermont is one of the centres of cheddar cheese production in the United States, along with Wisconsin, California, Idaho, New York, Oregon, Texas, and Oklahoma.
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Frequently asked questions
Vermont cheddar cheese typically has a mild, rich, and creamy flavour. It is made from milk sourced from regional family farms and is aged for three months to achieve its classic Cheddar taste.
The aging process affects the flavour of cheddar cheese by making it more pronounced and sharp. Mild cheddar is typically aged for just a few months, resulting in a smooth and not-too-distinct taste. On the other hand, sharp cheddar is aged for up to a year or longer, giving it a more intense flavour.
Vermont-style cheddar refers to white, naturally-coloured cheddar produced in Vermont and elsewhere. It has nothing to do with the sharpness of the cheese or where it was produced. In contrast, New York-style cheddar is known for its lengthy aging process, resulting in a very prominent, extra-sharp, pungent, and bitter taste.
