Plymouth Truffle Cheddar

Plymouth Truffle Cheddar combines the sharp, nutty tang of traditional cheddar with the earthy, savory depth of truffle, the result is a luscious slow-dance of flavors; a mellow and approachable cheese that is at once earthy, straightforward and smooth.

Melt into wild mushroom risotto or layer in a gourmet grilled cheese with caramelized onions, or for something special, shave over buttery mashed potatoes or polenta.

• Charcuterie: Prosciutto, coppa, or truffle salami for an umami-rich board.
• Fruits: Roasted mushrooms, figs, or black cherries.
• Accents: Black truffle honey, caramelized onions, or porcini pâté.
• Nuts: Toasted hazelnuts or Marcona almonds.
• Bread: Rustic baguette, walnut bread, or truffle butter crostini.

The Plymouth Cheese Factory was built in 1890 by Col. John Coolidge, a dairy farmer, looking to extend the shelf life of his milk. In 2009, cheesemaker Jesse Werner submitted a proposal to revive the Plymouth Cheese Factory and the original 1890’s granular curd cheddar recipe. Jesse had attended the Vermont Institute of Artisanal Cheese (VIAC) at the University of Vermont, and also apprenticed with the renowned Québécois cheesemaker, Marc Andre St. Yves. When his proposal was accepted, Jesse jumped at the opportunity to fulfill a lifelong dream.

Black Truffle is the delicate mingling of the Original Plymouth recipe sailed metaphorically to the shores of Tuscany. In the Italian tradition, truffle cheeses are typically made with sheep’s milk—but this pioneer is a raw cow milk version, aged for sixty days, infused with real truffle morsels from Italy and touches of white truffle oil. Italian black summer truffles, called scorzone, grow naturally and elusively below the soil’s surface in woodlands, and are known to have a subtler flavor than the winter variety.