PIECES OF VERMONT®
RES eCom, Inc.
PO Box 578
Jacksonville, VT 05342
Grafton Village Cheese Co. Maple-SMOKED Cheddar Cheese, 4 oz. bar
BEST CHEESE in Vermont, bar none!
Cold-smoked over smoldering maple wood chips for up to four hours, Grafton's 100-day cheddar is transformed into a smooth, smoky delicacy that's both subtle and flavorful. Savor Vermont's signature flavor (maple and cheddar) in one award-winning bite. Pairs wonderfully with tart apples and crisp pears. 4 oz. bar
"As the owner PIECES OF VERMONT, and because I grew up in Grafton Vermont, I can attest to the quality of this cheese first hand. Drier than most cheeses with a distinct smoky, almost nutty flavor. Several cheese companies make maple-smoked cheddar, but I am not afraid to say, this one is the best." - Rick
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.
Price: $6.95 ea.
*Please Note: This cheese has a wax coating to lock in peak flavor for safe delivery, even during hot summer months. Simply refrigerate upon arrival for at least one hour so that cheese can become solid again.