Black Truffle Cheddar (Vermont)
Black Truffle is the delicate mingling of the Original Plymouth cheddar recipe sailed metaphorically to the shores of Tuscany. In the Italian tradition, truffle cheeses are typically made with sheep’s milk—but this pioneer is a raw cow milk version, aged for sixty days, infused with real truffle morsels from Italy and touches of white truffle oil. Italian black summer truffles, called scorzone, grow naturally and elusively below the soil’s surface in woodlands, and are known to have a subtler flavor than the winter variety. The result here is a luscious slow-dance of flavors; a mellow and approachable cheese that is at once earthy, straightforward, sexy and smooth.
CHEDDAR AGED 60 DAYS | RAW COW MILK | 8 OZ. WAXED BLOCK
The Plymouth Cheese Factory was built in 1890 by Col. John Coolidge, a dairy farmer, looking to extend the shelf life of his milk.
Not much has changed since those days. The cheese factory is the same today as it was back then. Recipe and all.
Calvin Coolidge was born and raised in Plymouth. He was sworn in as 30th President of the U.S.A. in the middle of the night in 1923 at his childhood home.
First Lady Grace Coolidge initiated preservation of the factory. It became a very popular tourist destination, even throughout the Great Depression.
In 1998, John Coolidge sold the cheese factory to the state of Vermont with the understanding that cheese would continue to be made there as long as the building was standing.
In 2009, cheesemaker Jesse Werner submitted a proposal to revive the Plymouth Cheese Factory and the original 1890’s granular curd cheddar recipe. Jesse had attended the Vermont Institute of Artisanal Cheese (VIAC) at the University of Vermont, and also apprenticed with the renowned Québécois cheesemaker, Marc Andre St. Yves. When his proposal was accepted, Jesse jumped at the opportunity to fulfill a lifelong dream.
Black Truffle is the delicate mingling of the Original Plymouth cheddar recipe sailed metaphorically to the shores of Tuscany. In the Italian tradition, truffle cheeses are typically made with sheep’s milk—but this pioneer is a raw cow milk version, aged for sixty days, infused with real truffle morsels from Italy and touches of white truffle oil. Italian black summer truffles, called scorzone, grow naturally and elusively below the soil’s surface in woodlands, and are known to have a subtler flavor than the winter variety. The result here is a luscious slow-dance of flavors; a mellow and approachable cheese that is at once earthy, straightforward, sexy and smooth.
CHEDDAR AGED 60 DAYS | RAW COW MILK | 8 OZ. WAXED BLOCK
The Plymouth Cheese Factory was built in 1890 by Col. John Coolidge, a dairy farmer, looking to extend the shelf life of his milk.
Not much has changed since those days. The cheese factory is the same today as it was back then. Recipe and all.
Calvin Coolidge was born and raised in Plymouth. He was sworn in as 30th President of the U.S.A. in the middle of the night in 1923 at his childhood home.
First Lady Grace Coolidge initiated preservation of the factory. It became a very popular tourist destination, even throughout the Great Depression.
In 1998, John Coolidge sold the cheese factory to the state of Vermont with the understanding that cheese would continue to be made there as long as the building was standing.
In 2009, cheesemaker Jesse Werner submitted a proposal to revive the Plymouth Cheese Factory and the original 1890’s granular curd cheddar recipe. Jesse had attended the Vermont Institute of Artisanal Cheese (VIAC) at the University of Vermont, and also apprenticed with the renowned Québécois cheesemaker, Marc Andre St. Yves. When his proposal was accepted, Jesse jumped at the opportunity to fulfill a lifelong dream.
Black Truffle is the delicate mingling of the Original Plymouth cheddar recipe sailed metaphorically to the shores of Tuscany. In the Italian tradition, truffle cheeses are typically made with sheep’s milk—but this pioneer is a raw cow milk version, aged for sixty days, infused with real truffle morsels from Italy and touches of white truffle oil. Italian black summer truffles, called scorzone, grow naturally and elusively below the soil’s surface in woodlands, and are known to have a subtler flavor than the winter variety. The result here is a luscious slow-dance of flavors; a mellow and approachable cheese that is at once earthy, straightforward, sexy and smooth.
CHEDDAR AGED 60 DAYS | RAW COW MILK | 8 OZ. WAXED BLOCK
The Plymouth Cheese Factory was built in 1890 by Col. John Coolidge, a dairy farmer, looking to extend the shelf life of his milk.
Not much has changed since those days. The cheese factory is the same today as it was back then. Recipe and all.
Calvin Coolidge was born and raised in Plymouth. He was sworn in as 30th President of the U.S.A. in the middle of the night in 1923 at his childhood home.
First Lady Grace Coolidge initiated preservation of the factory. It became a very popular tourist destination, even throughout the Great Depression.
In 1998, John Coolidge sold the cheese factory to the state of Vermont with the understanding that cheese would continue to be made there as long as the building was standing.
In 2009, cheesemaker Jesse Werner submitted a proposal to revive the Plymouth Cheese Factory and the original 1890’s granular curd cheddar recipe. Jesse had attended the Vermont Institute of Artisanal Cheese (VIAC) at the University of Vermont, and also apprenticed with the renowned Québécois cheesemaker, Marc Andre St. Yves. When his proposal was accepted, Jesse jumped at the opportunity to fulfill a lifelong dream.
