PIECES OF VERMONT®
RES eCom, Inc.
PO Box 578
Jacksonville, VT 05342
Two 1/2 lb. wheels, GARLIC Cheddar Cheese - SOLD OUT
Attention garlic lovers!
This item is currently SOLD OUT
If you appreciate the health benefits and taste of garlic, then here's the Vermont cheese you should never run out of, Garlic cheddar! The secret to the flavor is in the milk and the cheese-making process - Granulated garlic is dissolved into the cheese during production, resulting in a smooth, garlicky cheddar. Delicious by itself, but don't be afraid to try this cheddar in your breakfast omelet, topping your grilled burgers, or in grilled cheese & bacon sandwiches. Garlic cheddar is also great as an appetizer in stuffed olives, topping garlic cheese bread slices, and pairs nicely with a full-bodied ale, such as Sam Adam's Brown Ale. Two 1/2 lb. wheels
"I love garlic! I eat pickled garlic like candy. I put elephant garlic in nearly everything I cook. And when I make Twice Baked Potatoes with Spinach... YUP, garlic cheddar is the cheese I use!" - Rick, FL
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About Grafton Village Cheese -
Making Vermont cheese has long been a Vermonter tradition. Dairy cows grazing in rugged mountain
pastures are a familiar sight throughout the state, and the milk they produce is one of Vermont's
natural treasures, used to make some of the world's best cheddar cheese. The quaint, historic
village of Grafton, Vermont is the setting for a unique cheddar company.
Cheese-making traditions in this village date back to the 19th century. Today, a commitment
to exceptional quality of taste and flavor are the reputation of Grafton's award-winning cheeses.
Grafton cheese is handcrafted and made in small batches from the milk of Jersey cows that graze on several Vermont farms. These artisanal cheeses are free of chemical additives, synthetic growth hormones or preservatives. The milk is delicately handled and made into cheese by Grafton's artisan cheese-makers within 10-13 hours of having been delivered fresh from the farm. The natural aging of Grafton cheese, along with the high protein and butterfat from the milk used, give each cheese an exceptionally creamy and robust flavor.