Old Quebec Vintage Cheddar is an award winning Canadian cheddar cheese made in Quebec, cured in Lancaster County, PA.. This cheese is cured a minimum of three years and is only sold when the flavor meets our standards. The actual age of this cheddar will range between three and four years and occasionally longer. On rare occasions this cheddar has been known for being aged up to fifteen and even twenty years!
Making excellent cheddar is a blend of science and art. The cheese maker needs to know the science and also be able to adjust for slight variations in the milk, due to climate, feed, and/or pasture conditions. Old Quebec’s unique production process allows the cheese maker to craft the cheddar on an individual vat basis so that the natural flavors of the milk can develop. The milk for Old Quebec Vintage Cheddar is “heat treated,” which controls the bacteria but does not eradicate the natural healthy lactic bacilli. These bacilli are necessary to create the acidic flavor that many people associate with sharp cheese. Low moisture allows the long aging process to create the depth of flavor that is characteristic of this cheddar: quality cannot be rushed!
Following manufacture, the cheddar is allowed to rest for nine to twelve months, after which it is graded on the basis of texture, flavor, aroma, and color. Because of the low moisture level the cheese will be crumbly and occasionally have some salt-like crystals. The premium vats are selected for export to Lancaster County, PA to continue maturing. At two years of age the cheese is re-graded with the best cheese receiving at least an additional one-year aging time. This develops into the super sharp Old Quebec Vintage Cheddar.
- Cheese, Imported CW1113
Cheddar, Old Quebec Vintage, 3 Year, 2/~5# $/#
- Old Quebec Vintage Cheddar is a traditionally aged Canadian cheddar made in Quebec. This cheese is cured a minimum of three years and is only sold when the flavor meets our standards. Actual age of this cheese will range between three and four years and occasionally, longer. Following manufacture, the cheddar is allowed to rest for nine to twelve months,…
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