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Wisconsin Cheddar Cheese
The most popular cheese by far is known as Cheddar. Cheddar Cheese from Wisconsin comes in flavors that are sharp or less sharp and mild. Cheddar and its many different similar cheeses are widely used in many different dishes, all across the world.
The strong flavor develops over time, with a taste diverse enough that food packaging will usually indicate a strength ("mild" to "strong/sharp/mature/vintage"), or the maturation period. Chattering refers to an additional step in the production of cheddar-style cheese where, after heating, the curd is cut into cubes to drain the whey, then stacked and turned. Strong, mature Cheddar, sometimes called vintage, needs to be matured for up to 15 months. The cheese is kept at a constant temperature often requiring special facilities.
Aged
Cheddar 1.5 Lbs
A cheese
masterpiece! For those who
appreciate and enjoy a rich,
tangy, vintage Cheddar Cheese
with the character and flavor
that comes only from careful
curing, an art for which
Wisconsin has long been famous.
Country
White Cheddar
White Cheddar is considered the
great favorite out East. In the
rest of the country, White
Cheddar is appreciated for its
rarity. Our waxed natural
Cheddar is a 12 month beauty
smooth, rich, and an elegant
gift. Net wt. 2 lb.
True
Bleu Cheddar
Spice things up a bit with this
aged natural cheddar flecked
with robust bleu cheese. Aged 6
to 10 months for outstanding
texture and flavor, it's a
tantalizing topper on baked
potatoes, salads, or grilled
burgers. Net wt. 1 lb. Available
October through April only.
Cheddar
Heart
A Valentine gift straight from
the heart of America's Dairyland.
Natural Aged Cheddar with its
rich, robust flavor is the #1
choice of cheese lovers
everywhere. Red waxed for
freshness, our naturally
satisfying heart-shaped Cheddar
is sure to be a memorable gift.
Net wt. 10 oz.
Easter
Cheddar Parade
Our famous aged cheddar in cute
waxed bunny, duck and chick
shapes. Includes an abundant
supply of sparkling foil-wrapped
chocolate eggs. Net wt. 13 oz.
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Last
up dated
Saturday, May 10, 2008