Old Quebec Cheddar – 3 Yr.
Characteristics of moisture, acidity, salt levels, curd quality, texture, color, and flavor are all carefully assessed at regular intervals throughout the aging process. Certain subtle flavor attributes detected at grading are known to take the cheddar down different flavor paths. Some paths would not be favorable to extra aging, and the cheddar is then enjoyed as a young cheese (12-18 months). But some flavor attributes will yield unique and full flavor with additional aging under highly controlled conditions. This is what we identify to become our “Vintage Cheddar”, aged 3+ years.
Many people enjoy the robust flavors that come from the line of Old Quebec cheddars, but few realize the time and attention it takes to bring this flavor experience to their table. The process starts at a rural cheese plant in the province of Québec, Canada. Cows grazed in the Saint Lawrence River Valley provide some of the highest-grade milk for production, the first essential ingredient in cheese. Then a carefully guarded, proprietary starter culture and cheese-making process yield what could be an exceptional cheddar.
Ingredients: Unpasteurized milk, bacterial culture, salt, microbial enzyme