Sage & Herb Cheddar (Vermont)
Our Sage & Herb Cheddar is a lover, not a fighter. With its savory kick, aromatic personality, and purple psychedelic label, this variety is the bohemian cousin of our Plymouth original. Enhanced with a mellow blend of herbs de provence—including sage, thyme, rosemary, lavender and oregano—this sixty-day recipe is a favorite during the holidays. Both feisty and familiar, this whimsical flavor finds its groove on a sandwich, paired with fruit, or perfect its own.
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.
Our Sage & Herb Cheddar is a lover, not a fighter. With its savory kick, aromatic personality, and purple psychedelic label, this variety is the bohemian cousin of our Plymouth original. Enhanced with a mellow blend of herbs de provence—including sage, thyme, rosemary, lavender and oregano—this sixty-day recipe is a favorite during the holidays. Both feisty and familiar, this whimsical flavor finds its groove on a sandwich, paired with fruit, or perfect its own.
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.
Our Sage & Herb Cheddar is a lover, not a fighter. With its savory kick, aromatic personality, and purple psychedelic label, this variety is the bohemian cousin of our Plymouth original. Enhanced with a mellow blend of herbs de provence—including sage, thyme, rosemary, lavender and oregano—this sixty-day recipe is a favorite during the holidays. Both feisty and familiar, this whimsical flavor finds its groove on a sandwich, paired with fruit, or perfect its own.
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.
