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Starting with our own Vermont artisan cheddar, we’ve made this Vermont staple tipsy by adding two kinds of brew from a local brewer Harpoon®. We use both their Munich Dark and their IPA to soak our curds during the cheese making process for full ale flavor. Our imported peg mill tears the curds giving them more surface area to really soak up the flavor of the beer. Our Alehouse Cheddar leads with a fragrant ale nose, has a flavorful balance of cheddar and nuts and ends with a strong hop finish. Makes a great pairing partner to any brew.
Watch how our Alehouse Cheddar is made in the video below.