The Grafton Village Cheese Company was founded in 1892 as the Grafton Cooperative Cheese Company, which converted surplus milk from local dairy farmers into cheese. Years later, a fire destroyed the original factory. When the nonprofit Windham Foundation restored the company in the mid 1960s, a new era for the town was born. Today, Grafton Cheese handcrafts artisanal, aged cheddar and specialty cheeses that are recognized for quality and taste on a worldwide scale. Proceeds from the sale of these cheeses support the Windham Foundation’s charitable efforts.
Grafton’s Vermont Leyden is inspired by traditional Dutch Leidse Kaas, a cumin-spiced cheese produced in the Leiden region of the Netherlands. The Vermont version is made with raw cow’s milk and aged for at least two months.
Flecked with cumin seeds, Vermont Leyden has a big, buttery texture and a savory, meaty quality. The cumin balances well with the creamy flavors of the cheese, contributing a bold kick without being spicy.
Pair it with a margarita, a Shiraz or a dark beer.