Vermont Farmstead Cheese Co. 'Grafton' Truffle Cheddar, Vermont

Black truffle gives the mild, buttery foundation of Vermont Farmstead Cheese Co.'s Grafton Truffle Cheddar an unmistakably earthy dimension. Made in Vermont under the Grafton Village Cheese name, this aromatic cheddar combines truffles and truffle oil throughout a pliant, creamy cheese. It is equally compelling cut into generous pieces for a cheeseboard or melted into a simple dish where its woodland fragrance can take the lead.

Product Details:

• Cheese Style: Truffle-flavoured aged cheddar.
• Milk: Unpasteurized cow’s milk.
• Ingredients: Unpasteurized milk, salt, truffles (truffle, water, salt, aromas), truffle oil (olive oil, truffle flavour), enzymes and cultures.
• Rennet: Microbial, suitable for vegetarians.
• Production: Handcrafted cheddar incorporating truffles and truffle oil.
• Texture: Semi-firm, pliant and creamy.
• Allergen: Contains milk.
• Owner: Vermont Farmstead Cheese Co.
• Head Cheesemaker: Mariano Gonzalez.

Sensory Description:

Heady black-truffle aromas introduce a cheese with a sweet, buttery core and pronounced earthy character. The cheddar itself is mild, allowing the truffle fragrance to remain expressive throughout. Semi-firm when sliced but pliant and creamy on the tongue, it balances rich dairy flavour with a savoury, lingering truffle impression.

Awards & Accolades:

• Third Place: 2025 American Cheese Society Judging & Competition.
• Bronze Medal: 2018 Big E Gold Medal Cheese Competition.
• Bronze Medal: 2015 Big E Gold Medal Cheese Competition.

Producer's Background:

Grafton Village Cheese traces its cheesemaking tradition to 1892, when local dairy farmers brought milk to the village creamery. Its cheeses continue that heritage through traditional methods and milk sourced from small family farms. In April 2025, Vermont Farmstead Cheese Co. acquired the business, preserving Grafton’s distinct identity and retaining its cheesemaking expertise, including Head Cheesemaker Mariano Gonzalez. The partnership brings together two producers with a shared commitment to Vermont’s dairy farms and working landscape.

Serving Suggestions:

Allow the cheese to lose its refrigerator chill before serving with plain crackers or a crusty baguette. For cooking, fold it into risotto, scrambled eggs, frittatas or macaroni and cheese, or grate it over warm popcorn. Its earthy richness also suits mushroom dishes, while Pinot Noir, Chardonnay or a malt-led ale make appealing beverage pairings. Keep refrigerated between servings and follow the package’s storage and best-before guidance.