Made in Quebec, Canada, Old Quebec Vintage Cheddar is produced from heat treated cow's milk and matured for three to four years.
Although production is large, the milk in each vat is treated on an individual basis in order to take advantage of the natural flavors of the milk. The heat treatment too - as opposed to full pasteurization - preserves some of the natural cultures present in the milk.
One of the cheesemakers' goals is to produce a cheese that is relatively low moisture. This creates potential for longer aging, as well as the development of more complex flavors and the cheese's signature sharp tang.
After production, cheeses are matured for 9-12 months, prior to being graded on the basis of texture, flavor, aroma, and color. Cheeses that meet the target profile are set aside and transferred to Lancaster County in Pennysylvania for further maturation. At two years, the cheeses are graded again and the best are selected for additional aging of at least another year.
The texture of Old Quebec Vintage is low moisture and therefore slightly crumbly. There is frequently a slightly crunchy texture formed by crystallized amino acids - a sign of a mature cheese. The paste is a creamy, white color and there is no rind.
Flavors are robust, clean and fruity with notes of butterscotch and an assertive tang.