2-Year Aged Cheddar, Shelburne Farms, Shelburne, Vermont (8oz.)
Farmstead Raw Milk Cheddar with Mellow, Buttery Depth and a Long, Balanced Finish
Shelburne Farms sits on a 1,400-acre former Gilded Age estate on the shores of Lake Champlain, built between 1886 and 1902 by William Seward and Lila Vanderbilt Webb as a model agricultural farm, with grounds laid out by Frederick Law Olmsted. In 1972, the Webb descendants turned the property into an education nonprofit dedicated to sustainability, and the farm's dairy and cheesemaking program has operated ever since as a way to fund and demonstrate that mission. Nearly every day, cheesemakers turn milk from the farm's own pasture-raised Brown Swiss herd into cheddar using just four ingredients: milk, starter culture, rennet, and salt. After cheddaring, milling, and salting by hand, the curds are pressed into 40-pound blocks and cellared for six months to four years; the 2-Year selection reflects some of the longest aging in the program. In 2026, Food & Wine named it "the gold standard for sharp block Cheddar."
Serving: Bring to room temperature before serving to let the buttery, savory depth fully open up.
- Milk: Cow, raw
- Rennet: Traditional (calf)
- Aging: 2 years
- Rind: Natural block cheddar; some pieces waxed for retail
- Ingredients: Raw milk, salt, calf rennet, starter cultures
- Wine pairings: Cabernet Sauvignon, dry cider
- Beer pairings: Double IPA, English-style ale
- Certifications: Farmstead, single-herd, pasture-raised
- Scores/Awards: American Cheese Society, 2nd Place, Mature Cheddar (24–47 months), 2026; Food & Wine, "25 Essential American Cheeses to Try Right Now," 2026
2-Year Aged Cheddar, Shelburne Farms, Shelburne, Vermont (8oz.)
Farmstead Raw Milk Cheddar with Mellow, Buttery Depth and a Long, Balanced Finish
Shelburne Farms sits on a 1,400-acre former Gilded Age estate on the shores of Lake Champlain, built between 1886 and 1902 by William Seward and Lila Vanderbilt Webb as a model agricultural farm, with grounds laid out by Frederick Law Olmsted. In 1972, the Webb descendants turned the property into an education nonprofit dedicated to sustainability, and the farm's dairy and cheesemaking program has operated ever since as a way to fund and demonstrate that mission. Nearly every day, cheesemakers turn milk from the farm's own pasture-raised Brown Swiss herd into cheddar using just four ingredients: milk, starter culture, rennet, and salt. After cheddaring, milling, and salting by hand, the curds are pressed into 40-pound blocks and cellared for six months to four years; the 2-Year selection reflects some of the longest aging in the program. In 2026, Food & Wine named it "the gold standard for sharp block Cheddar."
Serving: Bring to room temperature before serving to let the buttery, savory depth fully open up.
- Milk: Cow, raw
- Rennet: Traditional (calf)
- Aging: 2 years
- Rind: Natural block cheddar; some pieces waxed for retail
- Ingredients: Raw milk, salt, calf rennet, starter cultures
- Wine pairings: Cabernet Sauvignon, dry cider
- Beer pairings: Double IPA, English-style ale
- Certifications: Farmstead, single-herd, pasture-raised
- Scores/Awards: American Cheese Society, 2nd Place, Mature Cheddar (24–47 months), 2026; Food & Wine, "25 Essential American Cheeses to Try Right Now," 2026