Vermont Farmstead Cheese Co. - Voodoo Ranger Alehouse Cheddar

New Belgium’s Voodoo Ranger Imperial IPA brings a malty dimension to Vermont Farmstead Cheese Co. Voodoo Ranger Alehouse Cheddar, a smooth beer-infused cheese made in Vermont. The beer is worked into the milled curds before pressing and maturation, giving the cheddar savoury depth and a distinctive alehouse character. Equally appealing on a cheeseboard or melted over a burger, it brings the beer-and-cheese pairing into every bite.

Product Details:

• Cheese Style: Beer-infused cheddar.
• Milk: Pasteurised whole cow’s milk.
• Ingredients: Pasteurised whole milk, New Belgium Brewing Voodoo Ranger Imperial IPA, salt, enzymes and select cultures.
• Production: Beer is added after the whey is drained and the curds are milled, before pressing into moulds.
• Maturation: Aged for at least six months, according to the producer’s Alehouse Cheddar specifications.
• Rennet: Microbial.
• Texture: Smooth.
• Allergen: Contains milk.
• Dietary Information: Made with beer
• Head Cheesemaker: Rick Woods.

Sensory Description:

Rounded cheddar richness meets a malty beer accent, creating a savoury flavour with the depth associated with aged cheddar. The smooth texture keeps the combination approachable, allowing the cheese and ale to complement each other. Its character is full and satisfying, with enough distinction to enjoy simply sliced alongside pretzels or crackers.

Awards & Accolades:

• 2025: Gold Medal, Flavored Cheddar, Big E Gold Medal Cheese Competition.

Producer's Background:

Vermont Farmstead Cheese Co. began in 2009 when South Woodstock residents worked together to preserve a local dairy farm. Head Cheesemaker Rick Woods has been involved since the beginning, while president and fifth-generation dairyman Kent Underwood contributes extensive dairy-industry experience. Their Alehouse series combines traditional cheddar making with the flavours of distinctive craft beers.

The partnership with New Belgium Brewing Company was announced in 2020, introducing Voodoo Ranger and Fat Tire editions to the Alehouse range. Incorporating beer into the curds makes the collaboration part of the cheese itself, creating a natural connection between the cheeseboard and the beer glass.

Serving Suggestions:

Allow the cheese to lose its refrigerator chill before serving with pretzels, wholegrain mustard and onion jam. Pair with Voodoo Ranger Imperial IPA to echo the beer used in production, or choose an American pale ale for a lighter accompaniment. Melt over cheeseburgers, fold into a grilled cheese sandwich or serve alongside a savoury pub-style snack board. Keep refrigerated and follow the package’s storage and best-before guidance.