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Unpasteurized Milk

Aged cheddar is made with unpasteurized milk. The milk is, however, lightly heated in a process called thermization, which preserves the microorganisms and enzymes in raw milk that give cheddar its characteristic flavor. To prevent pathogenic organisms from proliferating, this type of cheddar undergoes a minimum 60-day aging period from the start of production. The resulting cheese retains all its flavour characteristics and gives the cheddar its distinct flavour and all the richness of its unique taste.