Glossary & Components

What goes into Grafton Cheddar?

Our cheddar is 100% natural. It is free of any chemical preservatives or additives.

Milk

We only use fresh, whole, unpasteurized milk from mostly Vermont Jersey cows. Due to the higher butterfat content of the cow milk we use, our cheese is richer, smoother and has better flavor. Our milk comes from a selected group of herds in Vermont. Farmers of these herds have signed affidavits stating that their herds will not be treated with synthetic growth hormones (rBGH).

Rennet

During cheese making, rennet is introduced into the milk to initiate the curdling process. The rennet we use is microbial (non animal-based) and therefore vegetarian approved.

 

For our cloth bound cheddar (currently available only in our Vt. retail stores), we use an animal-based rennet.

Select Cultures

After the milk has been processed through the heat treatment unit, it goes into the vat. As soon as the bottom of the vat is covered, the cultures are added. We use thermoactive cultures, which means they become active when heated. Cultures start the conversion of milk sugars (lactose) into acid (lactic acid). This process will continue until salt is added.

Salt

After the curd has been milled, salt is added (less than a 2%). Salting keeps the lactic acid level constant and adds a slight flavoring to the curd. Salt also acts as our only preservative.

Flavored Cheddars

Our garlic cheddar includes garlic crystals. Our sage cheddar uses hand-rubbed Dalmation sage with some sage oil. Our maple smoked cheddar is naturally smoked with Vermont maple wood.

Glossary of Cheesy Terms

Butterfat

The particles of fat in milk.

Casein

The protein in milk which forms curds when coagulated with rennet.

Cheddaring

The process of stacking and pressing slabs of curd (coagulated milk) together, over and over, until most of the whey (watery liquid) is drained from the slab. At Grafton Cheese, our cheesemakers always do this by hand.

Cheese

A food made from milk that has been coagulated, drained and molded. The word we use is derived from its Latin name, Caseus.

Coagulation

The curdling, or bunching together of the casein in the milk after rennet is added.

Curds

The clumps of casein formed when milk is coagulated.

Hoops

Forms used for pressing the curds into shape after salting and before ageing.

Lactic acid

The bacteria that sours milk. It is naturally present in milk.

Lactose

The sugar found in milk. During ageing the lactose turns into lactic acid.

Pasteurizing

The process of heating milk to destroy harmful bacteria.

Rennet

The mixture containing the enzyme rennin used to start the coagulating process. Rennin is found in the gastric juices of animals and is also produced in the laboratory. Grafton uses microbial, or non-animal rennin, approved for vegetarians in its cheeses. However, for Grafton’s traditional Cloth Bound cave aged cheddar, animal rennet is used.

Whey

The water left over from the drained curds after the milk is coagulated. The drained whey is often recycled for use as fertilizer.