Shelburne Farms Cheddar Triple Play
Shelburne Farms Cheddar Triple Play Shelburne Farms Cheddar Triple Play

Hails from: Shelburne, Vermont

Enjoys: Pairing like a boss with apples, pickles + grits; topping chili; tucking into sammies; reminding you why a Ploughman's lunch is the best lunch

Made in small batches by: Cheesemaker Kate Turcotte and her team at Shelburne Farms

Take every notion you have of Vermont - stately old barns, bucolic green hills, meandering cows and country roads - and dial it up to eleven. That's the dreamscape that is Shelburne Farms, a 1,400-acre educational center and working farm nestled along the shores of Lake Champlain. Of all the efforts Shelburne Farms undertakes to preserve and showcase sustainable agricultural practices, 'cheddaring' is probably our favorite. It's the process by which cheese curds are stacked by hand to expel whey and craft the eponymous cheese. A small herd of 105 purebred, Brown Swiss cows are responsible for all Shelburne Farms' raw milk cheeses. Forgoing pasteurization fosters the rich microflora of the farm's land and animals to produce distinctly complex flavors and aromas in their aged cheeses.

Details: Triple Play includes three 1-lb blocks of Shelburne Farms' Farmstead Cheddars -

  • 2-Year Cheddar - Aged two years in the on-site cheese caves, this buttery beauty melts in your mouth
  • 3-Year Cheddar - Three years in the caves yields those delicious crunchy bits common in aged cheeses (also known as tyrosine crystals) and tropical flavor notes
  • Smoked Cheddar - Young cheese, hickory smoked by the brothers at New Skete Monastery in Cambridge, New York