Old Quebec Cheddar / S. Clyde Weaver, Inc.
All Natural, Nothing artificial, Slow-aged-Old Quebec
Making excellent cheddar is a blend of science and art. Old Quebec’s unique production process allows the cheesemaker 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. The cheese is re-graded at two years of age with the best cheese receiving at least an additional one-year aging time. This develops into the super-sharp Old Quebec Vintage Cheddar.
Brands: Old Quebec Vintage Cheddar
Old Quebec Vintage Reserve Cheddar