This Wisconsin cheddar is aged and developed in an open-air cave. This upbringing adds incredible character to this cheddar cheese, and elicits an feeling of ancient connection. While eating this award winning cave aged cheddar, you’ll notice an ever present earthiness that pops with notes of lactic acid and overall tanginess. Being a fourth generation cheesemaker, Sid Cook remarks that this cheese tastes like something his family would have made 100 year ago. This cheese’s texture is firm and slightly dry, with the interior paste retaining a pale yellow colour. A cloth wrapped cheddar cheese will age differently than other styles of cheddar, whether they are produced in England or Wisconsin. This aging process limits moisture loss and creates a hard rind which protects the wheels, and is usually only practiced by smaller cheesemakers due to it’s labor intensive nature. Try eating your incredible cheddar with mustard, sausage, and a crisp cider.
Region: La Valle, WI
Milk Type: Cow
Rennet Type: Vegetarian
Age: 3+ months
Ingredients: Pasteurized cultured cow milk, salt, enzymes, natural molds)