Grafton Cheddar Cheese

I thought I would share with you my favorite and the best crafted cheese ever!! This cheese is made in Grafton Vermont ( my favorite little spot on this earth) and I have been enjoying this cheese for over 25 years, ( does that reflect my age?? oh my!) The Grafton Village Cheese Company is located right in Grafton and makes several varieties of cheddar cheese.

Voted by Wine Spectators Magazine as one of the top 100 cheese's in the world. My favorite is the black waxed 2 year old, it has just enough sharpness and great texture, not rubbery like most grocery store brands. I was able to bring home a nice little bounty and made sure I kept it cold for our 18 hour drive, it survived wonderfully and now I am able to enjoy a little each day. Whole Foods does carry Grafton Cheddar (but limited in it's choices) sometimes I do make the drive past Nashville to pick some up, but nothing can compare to getting it right at the cheese factory.

Fortunately, you can order it right from the factory in Vermont, they do mail orders and have a very nice web site, be sure to check it out.

Wine Spectator's Top 100 Cheeses in the World

Wine Spectator Magazine, September 30, 2008

100 of the world's top cheeses. 32 US cheeses. Of that, 10 Vermont Cheeses. Of that, Two are Grafton's Cheese. We are honored! Read on to see which of our cheeses made the grade.

Cheddar, Clothbound

Grafton's Clothbound Cheddar: This is the first attempt by Grafton to make Cheddar in the style of icon Montgomery's. They've succeeded. There's a lot going on in this complex cheese, with earth, meat and mushroom flavors taking center stage. It's made from pasteurized cow's milk and aged 10 to 12 months in the caves of another top Vermont cheese maker, Jasper Hill Farm. Pair this cheddar with an off-dry white, such as a Gewurztraminer or German spatlese Riesling.

Learn about the availability of Grafton Clothbound Cheddar.

Cheddar, One-Year

Grafton Premium Cheddar: Cheese encased in plastic may not seem to be of the type that you'd put on a cheese tray, but this one is. The aroma is meaty, and that meatiness comes through loud and clear on the palate as well. There's just the right amount of sharpness and a sweet, buttery quality, too. The 8 oz disks are made with raw cow's milk and aged one year. A fruity medium-bodied Zinfandel would make a good partner.

-Wine Spectator Magazine, September 30, 2008

Comfort Food

Macaroni and cheese is considered by many to be a popular American food. There is some debate over the history of this cheesy dish. However, the overall consensus is that this delicious dish was first cooked up in the 19th century.

Mac and cheese became a true American staple in the 1930's when a now industry leader in boxed dinners (no introduction needed) introduced mac and cheese as a fast and easy to cook meal.

Here is some food for thought. It's common knowledge that homemade is better that boxed. The numbers show that mac and cheese is loved by all. So why don't you have the best of both worlds.

Step away from the quick and easy box and cook up a side dish that is loved by everyone. Here are several macaroni and cheese recipes to choose from. Enjoy!

As you know I am preparing for guests today and have started getting dinner ready for tonight. I have decided to make a nice southern meal, Barbecue (pulled pork), homemade macaroni and cheese, corn bread and since we are not care for okra I will make roasted asparagus.

I always make homemade macaroni and cheese and really do not follow a typical recipe. It's a little of this and that. I like to use sharp cheddar as the main cheese and add a few others, typically it is what I have on hand. Another tip...I like to warm the milk before I add it to the rue, it blends much easier.
...and by the way we will be eating around 7pm if you would like to stop by!