Located in Vermont, the Grafton Cooperative Cheese Company was originally founded in 1892 with the purpose of converting surplus milk from local dairy farmers into cheese.
Later the company changed its name to the Grafton Village Cheese Company and it has since become one of the leading producers of Vermont cheddar. The company is also part of the The Windham Foundation, a philanthropic organization that supports the rural community surrounding Grafton, via educational and practical means.

Milk for production of Grafton's cloth wrapped cheddar is sourced from small family farms throughout southern Vermont, and comes exclusively from herds of Jersey cows. Jersey milk is renowned for its high butterfat content and all the milk used is rBGH-free.

Grafton produces a variety of aged, raw milk cheddars; Premium-1 year aged, Classic Reserve-2 year, Gold-3 year, 4 Star-4 year, 5 Star-5 year and StoneHouse-6 Year aged cheddar. They also produce Maple Smoked, Sage and Garlic Cheddar. The cheeses are packed in a wide variety of sizes, from 4-ounce bars to 40-pound blocks.

In addition to their block cheddars, Grafton produces a cloth-wrapped cheddar. This is the result of a great collaboration between Grafton and the Cellars at Jasper Hill, where these cheeses are matured. Cheeses are transferred over to The Cellars at a young age, where they are cared for in one of Jasper Hill's cheddar maturing 'vaults' for several months until they're ready for release.

The texture of Grafton cloth wrapped cheddar relatively moist and dense, with a creamy mouthfeel.

Flavors are full and balanced, with savory vegetal notes and hints of fruit and earth.