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Vermont's Best Cheddar Cheese
Great Taste... a semi firm raw milk cheese, with a distinctively smooth, creamy texture and a sweet buttery taste. Made entirely by hand with fresh, whole, unpasturized milk from local VT farms. Unlike the mass produced cheese, no two batches are alike. Ahhhh so nice and sharp , the way a Vermont cheddar is supposed to be! Crowley Handcrafted Cheddar Cheese , made in small batches by our favorite local artisan cheese maker here in VT. Aged for two years and hand dipped in black wax.
8 oz brick.
Click Additional information for a great recipe!
Creamy Potato Cheese Soup
- 4 tbsp. butter
- 2 small yellow onions, peeled and chopped
- 1 large clove garlic, peeled and minced
- 2 russet potatoes, peeled and coarsely chopped
- 1 small carrot, peeled,trimmed and coarsely chopped
- 3 cups vegetable stock
- 2 oz cream cheese
- 1 1/2 cups milk
- 4 oz sharp Cheddar cheese
- Salt and freshly ground black pepper
- Melt butter in a medium pot over medium heat.
- Add onions and garlic and cook, stirring often, until onions are soft, 8-10 minutes. Add potatoes and carrots and cook, stirring often, until potatoes are opaque, 6-8 minutes. Add stock and simmer until vegetables are soft, about 30 minutes.
- Working in batches, puree vegetables and stock together with the cream cheese and milk in a blender until smooth. Return soup to pot and heat over medium-low heat. Whisk in cheddar, stirring until soup is smooth and hot. Season to taste with salt and pepper. Serve with additional grated cheddar on the side if you like.
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Features
Aged for two years and hand dipped in black wax, Bold, but not over the top,this cheddar is wonderful for snacking and cooking. 8 oz Mini brick
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