October is American Cheese Month. The American Cheese Society says, “American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers and chefs who bring them to your table.”
So I thought I would bring a different cheese to Chow Town readers every day in October. Stay tuned to see what delicious cheeses North America has to offer! There are sure to be some classic favorites and new must-haves that will suit everyone’s tastes.
Maple Smoked Cheddar
Producer: Grafton Village Cheese Co.
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Place: Grafton, Vt.
Milk: Raw cow’s milk
Grafton Village has been making cheese cooperatively since 1892 with milk from surrounding farms. To this day, it still makes raw milk cheese by hand.
Grafton is known for sharp aged cheddars, but the maple smoked version is one of its milder cheddars. It is smoked over real maple wood for up to four hours. The cheese is savory and smoky, but the flavors don’t overpower each other as can sometimes happen with hickory smoke.
In a town that loves its smoke, this cheese is perfect for a barbecue dish. It slices well and is great on sandwiches. I really enjoy pairing it with Pick Hungarian salami. The smoky, porky, fattiness of the salami goes great with the cheese on a good cracker. It’s hard to stop once you get going.
Lincoln Broadbooks loves cheese. He is one of the first cheesemongers in the United States and Canada to become an American Cheese Society certified cheese professional. He is the manager and buyer for The Better Cheddar in Prairie Village. You can find him on Twitter @LincolnBbooks and on Instagram @lincycheese.