This Month’s Selection:
Grafton Village Cheese, Grafton VT
The Grafton Village Cheese Company was founded in 1892 as the Grafton Co-operative Cheese Company, to convert surplus milk from local dairy farmers into cheese. In 1912, the cheesemaking factory burned down and the community had no cheese facility until 1962, when the Windham Foundation restored the factory and brought cheesemaking back to the community. The Foundation is dedicated to promoting the rural communities of Vermont. The profits from Grafton Village Cheese go back into the Foundation to further its commitment to keep rural Vermont alive and thriving. Today, quality and taste are still the hallmarks of the company’s products.
The Grafton Cave Aged line of fine cheeses takes Grafton beyond its roots in Vermont Cheddar cheese. The cheese is carefully matured in Grafton’s own cave aging facility using raw milk from small Vermont family farms that is thermalized and contains no artificial hormones. The rennet used is non GMO microbial rennet, suitable for vegetarians.
Clothbound Cheddar is classic milled curd cow milk cheddar wrapped in cheesecloth while it ages slowly in Grafton’s caves for a minimum of six months. Grafton Clothbound delivers a very bold cheese with both nut and mushroom notes.
Grafton Clothbound is delicious any time of year on a cheese plate or in a sandwich or just eaten out of hand. Here are a few recipes as well.
Grafton Clothbound Cheddar Soup with Kielbasa
- 2 tablespoon and 2 teaspoons neutral vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, chopped, 6 T unsalted butter
- 1/3 C all-purpose flour
- 3 C chicken or vegetable broth
- 12 oz. beer or ale
- ½ C cream
- 8 ounces Grafton Clothbound Cheddar, grated
- salt and pepper
- 1 lb. Kielbasa sausage, sliced thinly
- paprika to taste