White Vermont Cheddar Cheese
Inventory, lb : 0
Description/Taste
A white semi-hard cheese made from any raw or pasteurized cultured milk. To be considered cheddar, the cheese must go through the "cheddaring process" which is the repeated flipping and stacking of curd slabs until the desired acidity level is reached. The slabs are cut into small strips, salted and stirred. Formed into blocks or wheels, cheddar is aged in a controlled environment for various lengths of time which affects flavor and texture.
