🥕🍓🥒  Orders placed today will be available the week of February 13th. 🥕🍓🥒

Calderwood Cheese (Add-On)

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Weekly Subscription:

Delivered and billed weekly. You can skip, cancel, or modify your order at any time.

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Calderwood is a hay-ripened Alpine-style raw cow’s milk cheese, which was created based on the desire to explore how what the cows eat impacts the finished cheese. The wheels are washed with brine for six months before being coated in finely chopped fibers of hay and aged for an additional four to five months. Ripe Calderwood is firm, nutty, and complex with hints of earth, caramel, chestnut honey, toasted bread and tropical fruit.

      • Handmade in Hardwick, VT.
      • Uses milk from pasture-raised, hormone and antibiotic-free cows
      • Made in small batches
      • 6 oz 

The Problem

Mass-produced, processed cheese is practically not cheese at all. Nearly half of it is cut with salt, food dyes, preservatives, emulsifiers, and other artificial ingredients to extend its shelf-life, change its texture, and significantly cut its cost. These ingredients are what cause most grocery store cheddars to be dry, rubbery, and more suitable to melting. On top of that, the milk often comes from factory farms, where dairy cows are mistreated and given growth hormones to increase milk production, which ultimately requires higher levels of antibiotics.

 

Our Food Fix

Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. They operate an underground aging facility (also known as cheese cave) and feed leftover whey from the cheesemaking process to their heritage breed pigs. Their holistic model and approach to cheese-making is what sets them apart from industrial dairy farms. They make the highest possible quality products in a way that supports Vermont's working landscape.

 

Meet the Maker


Mateo Kehler - Jasper Hills Creamery

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