Grade "A" cheese is made by an expert Wisconsin cheese maker whose highly
developed techniques and superb skills have been passed down through generations
of gourmet cheese makers.
Natural cheese is made from rich whole milk in a form
Extreme specializing has been developed to a maximum degree
in the current day curing process. During this curing process (aging)
the enzymes are continually at work developing the distinctive flavors
so noticeable in fine
Distinguishing characteristics in appearance, texture and flavor of the
cheese develop during the curing process. Specifically, two distinct changes
occur. First is the hydrolysis of the curd, and appreciable part of the
insoluble protein in the curd is converted into more soluble forms.
cheddar cheese tastes the same. Each cheese
ten pounds of milk (5 quarts or 20 glasses) to
* Always keep cheese
wrapped in an air-tight plastic wrap
* To reach
full flavor of cheese, remove from refrigerator
* It is recommended that cheese should not be frozen. However, York Valley quality cheddar can be placed in freezer (in ½ pound quantities) if it is rapidly frozen. Upon removal, disregard a possible mottled color due to frozen moisture on its surface. When completely thawed, (kept in wrapper and in refrigerator) it may become dry and crumbly due to dehydration, but will resume its normal color.