Shelburne Farms is a paradise nestled beside Lake Champlain outside of Burlington, Vermont. Their Brown Swiss cows graze vibrant clover and grass, and their raw milk is used to make only kind of cheese all year long: cheddar.
The proof is in the pudding when it comes to this expertly-crafted sharp, curdy masterpiece. Made with vegetarian rennet and aged one year in block form, this popular cheese is flavorful enough for a cheese plate, yet still perfect for slicing onto sandwiches or cooking with. We love it with apples and, of course, a Vermont-brewed craft beer.
