After thirty days and thirty nights we have our first ever aged cheese. Our farmhouse cheddar is smooth and savory with bold cheddar notes. This young cheese is bursting with flavor that is unmatched among other cheddar cheeses.
So, why do we call it farmhouse cheddar?
When cheddar cheese originated in Cheddar, England centuries ago, farmhouse was a word used to describe cheese that was made by a single farm.. The brilliance of properly made farmhouse cheese – is that it encapsulates that specific farm’s unique characteristics and makes a cheese that cannot be replicated, even on the farm next door.
Our farmhouse cheddar is made in long horn cheese molds. Long horn is not a flavor but a style of cheese that denotes a shape. The cheese forms are a long, oblong cylinder of cheese that is pressed. Longhorn typically sells in half-moon sections which is how you can find ours packaged and vacuum sealed in sizes ranging from half-pound to three-quarter pound cuts.
Our farmhouse cheddar is sold at our creamery store in Ely, Iowa and at local grocery store.
- Posted by Josie Rozum
- On January 4, 2019
- 0 Comments