Plymouth Cheese, Black Truffle | Hot Pepper | Hunter
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. The result here is a luscious slow-dance of flavors; a mellow and approachable cheese that is at once earthy, straightforward, sexy and smooth.
Hunter is the sharpest cheese. It’s the cheese that wants you to grasp the essence of what sharp cheddar means—with your soul. As the lactose content decreases during the two-year aging process, crystallization occurs, which makes its consistency more brittle to the bite. The result is a robust, mature, ivory-hued, no-nonsense sharp Vermont cheddar that would wear a plaid flannel shirt, chop your wood and build you a fire if it could.
Sage & Herb Cheddar is a lover, not a fighter. With its savory kick, aromatic personality, and purple psychedelic label, this variety is the bohemian cousin of their Plymouth original. Enhanced with a mellow blend of herbs de provence—including sage, thyme, rosemary, lavender and oregano—this sixty-day recipe is a favorite during the holidays. Both feisty and familiar, this whimsical flavor finds its groove on a sandwich, paired with fruit, or perfect its own.
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.
Smoked Cheddar is the real deal. It’s the cheese that doesn’t mince words and gives you a firm handshake. Cold-smoked over hickory wood in the classic Vermont tradition, this natural raw artisanal cheddar comes to life somewhere between creamy, savory and proud. With hints of salt and bacon, this sixty-day recipe is one of their best sellers, with enough grit as is, melted, or on a sandwich.
America's Oldest Cheddar. The factory still occupies the original building built in 1890 by Colonel John Coolidge, a dairy farmer and father to Calvin Coolidge, the 30th President of the United States. John Coolidge was looking to turn extra milk into a product with a longer shelf life. After generations in the Coolidge family, cheesemaker Jesse Werner took over the business in 2009, fulfilling a lifelong dream. Jesse had attended the Vermont Institute of Artisanal Cheese (VIAC) at the University of Vermont where he studied the craft including chemistry, microbiology, cultures and artisanal cheese design. He took on the momentous task of reviving the Plymouth Cheese Factory, the original cheese recipe, and the way the cheese was dipped in wax — the way it was done over 135 years ago on the Plymouth homestead. Jesse runs the business with the support of his brilliant wife, Sarit, who is responsible for designing the brand, packaging and marketing. His dynamic and charming parents bring the cheese to the people and support backend operations. And together with their team members, they’re keeping the Plymouth tradition alive. Today, Plymouth is the closest cheese you can find to the cheddar blocks that graced the kitchen tables of America’s first farmers.
