Cob smoked Gouda-style made with goat milk and aged 2-5 months. A creamy mild cheese with a distinct cob smoked flavor. Pairs well with fruity Zinfandel, strawberries, wheat crackers.
American cheese society: 2015 – Bronze
French for very good! Made with goat milk and aged 2-5 months. Our version of Gouda. Fresh, mild and nutty flavor. A favorite with kids! Pairs well with sparkling cider wines, pale ales, fresh fruits.
World Championship Cheese Contest: 2016- Bronze
American Cheese Society Awards: 2012-Bronze, 2013-Silver, 2014-Gold
Eastern States Big E competition: 2013-Gold
ADGA competition: 2014-bronze
Turkish Basket Provolone, aged for at least 2 months, then rubbed with olive oil and polished to create an edible rind. The interior is firm and smooth when young and becomes flaky and drier with age. The flavor is buttery, tangy, and somewhat peppery, with familiar picante notes.
This washed-rind alpine style cheese, made with 100% sheep milk, is gently fruity and nutty, with a smooth, milky mouthfeel and a hint of sweetness. Named for the bluff overlooking Grafton Village.
Recent Awards:
Third, American Cheese Society, 2014
Best in Show 2nd Place, American Cheese Society, 2013
First Place Ribbon, American Cheese Society, 2013
Gold, International Cheese Awards
Third Place Ribbon, American Cheese Society, 2012
A cheese like no other, this is our washed-rind wheel made of 100% sheep’s milk. Beneath the red exterior is a supple, semi-soft white paste. Aged for a minimum of two months, Red Vask presents a mellow, smooth and meaty flavor.
In a remarkable display of synergy, our expert cheesemakers combine high-quality sheep and cows’ milk to make a gorgeous wheel of cheese, which is then cave-aged for at least five months. Complex and earthy, its butter-yellow semi-firm paste is protected by a velvety rind of white and gray molds.
Recent Awards
Super Gold, World Cheese Awards, 2014
First, American Cheese Society, 2014
Gold (2), International Cheese Awards, 2014
National Sheep Assoc. Trophy, Best Ewe’s Cheese, 2014
Third, World Championship Cheese Contest, 2014
Bronze, International Cheese Awards, 2013
Super Gold (top 16), World Cheese Awards, 2012
Silver Medal, Big E Cheese Competition, 2012
Classic milled-curd cheddar wrapped in cheesecloth, matured slowly in Grafton’s own aging caves for a minimum of six months. Grafton Clothbound delivers a very bold cheese with both nut and mushroom notes.
Leidse Kaas (Leyden Cheese) is a cheese made on farms, historically in the Leiden area of the Netherlands. Grafton’s Vermont Leyden has a big, buttery flavor and texture, brightened with the warmth of cumin seeds. This cows’ milk cheese mellows with age while growing in complexity. Aged a minimum of two months.
Recent Awards:
Silver, Big E Gold Medal Cheese Competition, 2015
Silver, International Cheese Awards, 2014
Silver, International Cheese Awards, 2013
Silver Finalist, sofi Awards, National Association of Specialty Food Trade, 2012
Vibrant, natural garlic infuses our smooth cheddar for a creamy, mildly pungent treat. We can’t imagine a better macaroni and cheese than one made with this cheddar!
Hand-rubbed Dalmation sage and natural sage oil, resulting in a fresh, herbal note that pairs naturally with aged cheddar.
