Cheese - Prairie Breeze Cheddar
DESCRIPTION
From Milton Creamery comes this 9-month-old white cheddar made with vegetarian rennet. Being young, it has a higher moisture content giving it a creamy texture that's great for melting. Cow's milk is sourced from regional Amish farmers to ensure that no artificial growth hormones are used. The result is a cheese that's won the American cheese society award several times. To learn more about cheddar cheese in general click here!
ORIGIN
U.S.A.
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - for a tasting of different age cheddars, compare it with a Quebec 3 Year and Cabot Clothbound Cheddar.
- By Origin - for a domestic cheese flight try a St. Agur or Cashel Blue along with a Kunik.
- Pairings - Pairings that work for cheddar in general work for this cheese. Try a delicious Italian balsamic, a nice chunk of Sourdough bread, dried nuts or a nice glass of California red wine.
SUBSTITUTES
Cabot Clothbound Cheddar is a close substitute in terms of creaminess and texture.
INGREDIENTS
Pasteurized cow milk, salt, rennet (vegetable), cheese culture
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
From Milton Creamery comes this 9-month-old white cheddar made with vegetarian rennet. Being young, it has a higher moisture content giving it a creamy texture that's great for melting. Cow's milk is sourced from regional Amish farmers to ensure that no artificial growth hormones are used. The result is a cheese that's won the American cheese society award several times. To learn more about cheddar cheese in general click here!
ORIGIN
U.S.A.
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - for a tasting of different age cheddars, compare it with a Quebec 3 Year and Cabot Clothbound Cheddar.
- By Origin - for a domestic cheese flight try a St. Agur or Cashel Blue along with a Kunik.
- Pairings - Pairings that work for cheddar in general work for this cheese. Try a delicious Italian balsamic, a nice chunk of Sourdough bread, dried nuts or a nice glass of California red wine.
SUBSTITUTES
Cabot Clothbound Cheddar is a close substitute in terms of creaminess and texture.
INGREDIENTS
Pasteurized cow milk, salt, rennet (vegetable), cheese culture
