Vintage Wooden Gift Box - (1) Original, (1) Hot Pepper, (1) East Meadow, (1) Smoked Black Truffle and (1) Garlic Peppercorn.
The Original Plymouth recipe is precisely that: it is the original Coolidge-era formula that was discovered on a frayed scrap of paper, taped to the walls of the old Plymouth factory, and revitalized by founder Jesse Werner in 2009. Aged for one whole year, this cheddar is the most antiquated of the English varieties, an old-world recipe with a sharp, rich flavor profile that lingers, like a passed down story. It’s a full-bodied cheese, rounded with the perfect balance of cream and tang, and said to be closest to what the settlers of the 1600s consumed. Original Plymouth is the signature granular curd cheddar recipe on which all the other varieties are based. And as the great spark ignitor of the whole Plymouth line, this raw heritage cheddar literally tastes like a walk back in time.
Smoked: A mellow, creamy cheese, cold-smoked over hickory wood using traditional Vermont techniques for a rich, savory flavor.
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 light 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 more subtle flavor than the winter variety. The result here is a luscious slow-dance of flavors; a mellow and approachable cheese that is at once earthy, straightforward, sexy and smooth.
East Meadow: Buttery and creamy with slightly sweet notes. Aged 60 days.
Garlic Peppercorn is inspired by the flair and finesse of the French kitchen, with its proud and vivacious character and the savory elements of onion, garlic, red peppers—and of course, green peppercorns. The poir vert tradition holds strong in France, where chefs bow to this verdant variety of the peppercorn, which shows up in sauces as well as in cheese. This raw cheddar is marbled, which makes it (much like the French) as pretty as it is complex. It is aged for sixty days, yielding an upbeat and creamy granular curd cheese that tastes like a whole plate of dinner in just one bite.
Hot Pepper is the high-desert lovechild of a Tex-Mex daydream and the signature Plymouth Original. A natural raw artisanal milk version of an American pepperjack, this hearty cheese, which is aged for sixty days, turns up the heat and buzzes with flavor. Some bites will have more kick than others, so one might say this is the cheese of surprise and serendipity, a dynamic journey along the spectrum of spice and zest. Habanero and Jalapeño peppers are added at the curd stage, forging a bright, bold and lively cheese that is great on its own, and sublime on a plate of nachos.
The Plymouth Cheese Factory is the second oldest cheese factory in the United States - producing high quality and distinctive artisan cheeses for over 125 years. The factory still occupies the same site and building as it did when it was built in 1890 in Plymouth, Vermont by Col. John Coolidge, father of Calvin Coolidge, the 30th President of the United States. John Coolidge, a dairy farmer, created Plymouth Cheese as a means of turning extra milk into a product with a longer shelf life, using the same exacting granular curd recipe that the first European settlers brought with them to the New World. Jesse Werner, has revived that recipe, and the original way they used to dip the cheese in wax. Plymouth Cheese is the closest thing consumers can find to the cheeses America’s first farmers produced in the 1600's. Plymouth Artisan Cheese may be the only cheesemaker that still produces this distinctive and original American heritage cheese.