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Vermont Artisan Cheddar Raw Milk Aged 12 Months
Vermont Artisan Cheddar Raw Milk Aged 12 Months

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Cheddar, Vermont Raw Milk

$15.00
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Experience the allure of our Vermont Artisan Medium Cheddar, aged to perfection for over 1 year. Revel in the delicate dance of subtle honey notes and the luxurious interplay of butter and fruit tones that harmoniously balance the characteristic cheddar bite. Sourced exclusively from a single herd of cows on a pristine Vermont farm, this cheese is a testament to the artistry of small-batch craftsmanship, delivering an extraordinary journey of flavors that embodies the essence of Vermont's rich cheese-making tradition.

Wine Pairing: ​White Wine, a Dessert Wine or a Merlot

Highlights: 

  • All-natural
  • Vegetarian
  • Added hormone free
  • Antibiotic-free
  • Sustainable dairy farming practices
  • Product of USA
  • OU-D Kosher Certified
  • Chalav Yisrael
  • Kosher for Passover and all Year

Ingredients: Raw Milk, Cheese Cultures, Salt and Enzymes

Allergen: Contains Raw Milk

Vermont Artisan Cheddar Raw Milk Aged 12 Months

Cheddar, Vermont Raw Milk

$15.00

Recipe Ideas:

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Twice Baked Potatoes

Recipe by Naomi Ross

 

Ingredients:

10 Russet potatoes
½ stick (4 tablespoons) unsalted butter
2 teaspoons kosher salt
Freshly ground black pepper, to taste
½ cup sour cream
1 (24-ounce) package of frozen chopped broccoli, thawed and drained well
1 block The Cheese Guy Vermont Artisan Cheddar, shredded (about 2 cups)

 

Directions:

1. Preheat oven to 375°F. Scrub and pierce potatoes with a fork. Pre-bake or microwave until just tender: 45 minutes (each wrapped in foil)in a 375°F oven OR microwave for 15-17 minutes, turning every 5 minutes.


2. When cool enough to handle, cut potatoes in half lengthwise. Use a spoon to gently scoop out the potato flesh into a mixing bowl. Set aside hollowed-out potato skins on a parchment-lined baking sheet.


3. Add butter to warm potatoes, tossing until butter is melted and has coated potatoes. Add salt, pepper, and sour cream. Mash with a potato masher until mostly smooth. Fold in broccoli and ½ cup packed shredded cheddar.


4. Fill each potato skin with the mixture, mounding and packing it to capacity.


5. Use remaining shredded cheddar to top each of the stuffed potato skins. Reduce oven to 350°F and bake uncovered for 25 minutes. Broil for 1-2 minutes to brown cheese slightly before serving. Serve with additional sour cream and bacon flavored bits for topping.