Grafton Village Cheese Truffle Cheddar Bar

$14.00 / 8 oz Blockprice is $14.00 by 8 oz Block

Thermalized
Microbial Rennet
Age: 6 Months
Cow Milk
by Grafton Village Cheese
United States

Approachable
Adventurous
Soft
Hard

Grafton Village brings a touch of luxury to their classic smooth cheddar bar with the addition of real black truffles. This Truffle Cheddar Bar has a milky, mild paste with notes of sweet grass, and the small flecks of truffle add an earthy, woodsy essence with undertones of roasted nuts. Standing apart from traditional cheddars with its rich, savory profile, this truffle cheese from Vermont is the perfect pair for dependable accompaniments like Murray’s Sea Salt Crackers and Murray’s Wildflower Honey.

“This is the cheese equivalent of a tuxedo t-shirt. I mean that in the best way possible! At first it looks fancy, but then you take a bite and realize it's a nice familiar cheddar that’s just been a little dressed up. I've sent this as a gift to my friends who are new to cheese and it's always been well-received.”

Murray’s Wholesale Team – New York, NY

Unpasteurized Cow's Milk, Salt, Truffle (Truffle, Water, Salt, Aromas, Truffle Oil, Olive Oil, Truffle Flavor), Cultures, Enzymes

Allergens: Milk

Grafton Village Cheese, located in Grafton, VT, began as The Grafton Cooperative Cheese Company in 1892. The cooperative was founded by farmers with the idea of turning their surplus milk into cheese.
Today, Grafton Village handcrafts cheeses using raw milk from local family farms and traditional cheesemaking methods.
Their Truffle Cheddar Bar is made using both fresh truffles and truffle oil to infuse the cheese with a rich earthiness.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

The Grafton Village Cheese Company was founded in Vermont in 1892 by a collective of dairy farmers looking to turn surplus raw milk into cheese. Such cooperatives were common in rural communities in the late 19th century.
Today, Grafton Village is one of few producers in the Northeast that produces raw milk Cheddar.
Their flavorful cheeses are made primarily from the high protein, high butterfat milk of Jersey cows.
A non-profit organization, Grafton Village is overseen by the Windham Foundation as part of their efforts to promote rural communities.