Vermont cheddar

Vermont Cheddar is a type of Cheddar cheese that is produced in the state of Vermont, United States. It is known for its distinct flavor and high quality, which is a result of the unique dairy farming practices and the natural environment of Vermont.

History

The production of Vermont Cheddar dates back to the 19th century, when dairy farming became a significant part of Vermont's economy. The cheese was originally made by small family farms using traditional methods. Today, Vermont Cheddar is produced by both small artisanal cheese makers and larger commercial dairies.

Production

Vermont Cheddar is made from cow's milk, which is heated and combined with rennet and starter culture. The mixture is then cut into curds and heated again. The curds are then pressed into molds and aged for several months to several years. The aging process is what gives Vermont Cheddar its distinct flavor and texture.

Characteristics

Vermont Cheddar is known for its sharp, rich flavor and firm texture. The cheese is typically white or light yellow in color, although some versions may be dyed with annatto to give it a deeper yellow or orange color. Vermont Cheddar is often used in cooking, as it melts well and adds a robust flavor to dishes.

Varieties

There are several varieties of Vermont Cheddar, including mild, medium, sharp, and extra sharp. These varieties refer to the length of time the cheese is aged, with the sharper varieties being aged for a longer period of time. There are also specialty versions of Vermont Cheddar, such as smoked cheddar and cheddar made with raw milk.

See also

• Cheddar cheese
• Cheese making
• Dairy farming in the United States