Extra Aged Cheddar
We make Extra Aged Cheddar by aging our award-winning White Cheddar for 18-24 months in our underground climate-controlled cheese cave. Through the aging process, the cheese begins to slightly crystallize as it turns to a distinct yellow and takes on a sharper, more pronounced cheddar flavor.
Size: 1/2 lb.
Cheddar cheese originated in Somerset in England in the 12th century, in a village named named “Cheddar”.
Local caves provided an ideal environment in which the cheese was aged. As cheddar cheese has grown in popularity and spread to other regions, variations have arisen in how it is made and aged. Today, cheddar is one of the most popular cheeses in America.
The time-tested process of making cheddar cheese, which is the approach we use, invokes a step known as “Cheddaring.” After the curds are cut and partially drained, they are compressed into slabs and stacked one on another so that gravity and pressure can aid in squeezing out excess whey. The slabs are then cut into curds to be salted and pressed into molds.
Once the cheese wheels have been made, we age the cheese in our underground cheese cave, which is climate-controlled and gives ideal conditions for aging cheese.
Extra Aged Cheddar is a welcome addition to cheese platters alongside crackers, Marcona almonds and fresh fruit. It also makes a flavorful topping for baked potatoes, steamed vegetables and casseroles.