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Matterhorn Cheddar spread is a creamy, spreadable version of cheddar-style cheese with a rich, savory flavor and a smooth texture. It delivers a balanced taste—mildly sharp, slightly nutty, and deeply cheesy—while staying soft and easy to spread. It’s great on crackers, bagels, toast, sandwiches, and wraps, or used as a dip for pretzels, chips, and fresh vegetables.
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Matterhorn Cheddar is a firm, aged cheddarstyle cheese known for its rich, nutty flavor and slightly sharp bite, with a dense yet smooth texture. As it matures, it develops deeper savory notes and a bold, full-bodied character while still keeping a clean finish. It’s great for slicing on sandwiches, shredding over burgers, mac and cheese, casseroles, or melting into grilled cheese for a stronger, more flavorful twist.
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Matterhorn Cheddar is a firm, aged cheddarstyle cheese known for its rich, nutty flavor and slightly sharp bite, with a dense yet smooth texture. As it matures, it develops deeper savory notes and a bold, full-bodied character while still keeping a clean finish. It’s great for slicing on sandwiches, shredding over burgers, mac and cheese, casseroles, or melting into grilled cheese for a stronger, more flavorful twist.
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Cheddar cheese (mild) is a firm, smooth-textured cheese with a gentle, creamy flavor and just a hint of tang. It’s less sharp than aged cheddar, making it approachable, versatile, and easy to enjoy in everyday dishes. It works well sliced for sandwiches, melted in grilled cheese, burgers, mac and cheese, casseroles, and scrambled eggs.
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Cheddar cheese (mild) is a firm, smooth-textured cheese with a gentle, creamy flavor and just a hint of tang. It’s less sharp than aged cheddar, making it approachable, versatile, and easy to enjoy in everyday dishes. It works well sliced for sandwiches, melted in grilled cheese, burgers, mac and cheese, casseroles, and scrambled eggs.
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Cheddar cheese (mild) is a firm, smooth-textured cheese with a gentle, creamy flavor and just a hint of tang. It’s less sharp than aged cheddar, making it approachable, versatile, and easy to enjoy in everyday dishes. It works well sliced for sandwiches, melted in grilled cheese, burgers, mac and cheese, casseroles, and scrambled eggs.
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Cheddar cheese aged 1 year is a firm, well-developed cheese with a noticeably sharper flavor than mild cheddar, while still keeping a smooth, slightly creamy texture. It has a balanced bite—tangy and savory, but not overly intense—and a rich, full dairy finish. Also available in white. It’s great for slicing on sandwiches, melting into burgers, grilled cheese, mac and cheese, and casseroles, or shredding over baked potatoes and soups.
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Cheddar cheese aged 1 year is a firm, well-developed cheese with a noticeably sharper flavor than mild cheddar, while still keeping a smooth, slightly creamy texture. It has a balanced bite—tangy and savory, but not overly intense—and a rich, full dairy finish. Also available in white. It’s great for slicing on sandwiches, melting into burgers, grilled cheese, mac and cheese, and casseroles, or shredding over baked potatoes and soups.
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Cheddar cheese aged 1 year is a firm, well-developed cheese with a noticeably sharper flavor than mild cheddar, while still keeping a smooth, slightly creamy texture. It has a balanced bite—tangy and savory, but not overly intense—and a rich, full dairy finish. Also available in white. It’s great for slicing on sandwiches, melting into burgers, grilled cheese, mac and cheese, and casseroles, or shredding over baked potatoes and soups.
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Cheddar cheese aged 2 years is a firm, extra-sharp cheese with a bold, tangy flavor and pronounced savory depth. The texture becomes slightly crumbly compared to younger cheddar, and the taste develops nutty, rich, and sometimes lightly crystalline notes. It’s excellent for slicing or crumbling over burgers, sandwiches, salads, mac and cheese, and baked dishes where a strong cheese flavor is desired.
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Cheddar cheese aged 2 years is a firm, extra-sharp cheese with a bold, tangy flavor and pronounced savory depth. The texture becomes slightly crumbly compared to younger cheddar, and the taste develops nutty, rich, and sometimes lightly crystalline notes. It’s excellent for slicing or crumbling over burgers, sandwiches, salads, mac and cheese, and baked dishes where a strong cheese flavor is desired.
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Cheddar cheese aged 2 years is a firm, extra-sharp cheese with a bold, tangy flavor and pronounced savory depth. The texture becomes slightly crumbly compared to younger cheddar, and the taste develops nutty, rich, and sometimes lightly crystalline notes. It’s excellent for slicing or crumbling over burgers, sandwiches, salads, mac and cheese, and baked dishes where a strong cheese flavor is desired.
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Cheddar cheese aged 4 years is a very sharp, highly developed cheese with an intense, complex flavor. It’s firm to crumbly in texture, often with crunchy protein crystals that add a slight crunch and a deeply savory, nutty bite. It’s best used in small amounts where its bold flavor can stand out—shaved over pasta, stirred into rich sauces, crumbled on salads, or served on cheese boards.
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Cheddar cheese aged 4 years is a very sharp, highly developed cheese with an intense, complex flavor. It’s firm to crumbly in texture, often with crunchy protein crystals that add a slight crunch and a deeply savory, nutty bite. It’s best used in small amounts where its bold flavor can stand out—shaved over pasta, stirred into rich sauces, crumbled on salads, or served on cheese boards.
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Cheddar cheese aged 4 years is a very sharp, highly developed cheese with an intense, complex flavor. It’s firm to crumbly in texture, often with crunchy protein crystals that add a slight crunch and a deeply savory, nutty bite. It’s best used in small amounts where its bold flavor can stand out—shaved over pasta, stirred into rich sauces, crumbled on salads, or served on cheese boards.
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Cheddar cheese aged 6 years is an extra-aged, intensely sharp cheese with a powerful, concentrated flavor. Its texture is firm to crumbly, often with visible calcium crystals that add a pleasant crunch and amplify its savory depth. The taste is bold, tangy, and deeply nutty with a long, lingering finish. Also available in white. It’s best used sparingly—shaved over pasta, risotto, roasted vegetables, or salads, or crumbled onto soups and baked dishes to add a strong umami kick.
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Cheddar cheese aged 6 years is an extra-aged, intensely sharp cheese with a powerful, concentrated flavor. Its texture is firm to crumbly, often with visible calcium crystals that add a pleasant crunch and amplify its savory depth. The taste is bold, tangy, and deeply nutty with a long, lingering finish. Also available in white. It’s best used sparingly—shaved over pasta, risotto, roasted vegetables, or salads, or crumbled onto soups and baked dishes to add a strong umami kick.
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Cheddar cheese aged 6 years is an extra-aged, intensely sharp cheese with a powerful, concentrated flavor. Its texture is firm to crumbly, often with visible calcium crystals that add a pleasant crunch and amplify its savory depth. The taste is bold, tangy, and deeply nutty with a long, lingering finish. Also available in white. It’s best used sparingly—shaved over pasta, risotto, roasted vegetables, or salads, or crumbled onto soups and baked dishes to add a strong umami kick.
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Cheddar cheese aged 6 years is an extra-aged, intensely sharp cheese with a powerful, concentrated flavor. Its texture is firm to crumbly, often with visible calcium crystals that add a pleasant crunch and amplify its savory depth. The taste is bold, tangy, and deeply nutty with a long, lingering finish. Also available in white. It’s best used sparingly—shaved over pasta, risotto, roasted vegetables, or salads, or crumbled onto soups and baked dishes to add a strong umami kick.
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Cheddar cheese aged 8 years is an exceptionally mature, extra-sharp cheese with a deeply concentrated flavor and a long, complex finish. The texture is firm and crumbly, often dotted with crunchy calcium crystals that add a rich, savory bite. Its taste is intense—boldly tangy, nutty, and slightly salty, with pronounced umami depth. It’s best used in very small amounts where it can add maximum impact: shaved over pasta, risotto, or roasted vegetables, crumbled into salads, or used as a finishing cheese on soups and casseroles.
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Cheddar cheese aged 8 years is an exceptionally mature, extra-sharp cheese with a deeply concentrated flavor and a long, complex finish. The texture is firm and crumbly, often dotted with crunchy calcium crystals that add a rich, savory bite. Its taste is intense—boldly tangy, nutty, and slightly salty, with pronounced umami depth. It’s best used in very small amounts where it can add maximum impact: shaved over pasta, risotto, or roasted vegetables, crumbled into salads, or used as a finishing cheese on soups and casseroles.
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Cheddar cheese aged 10 years is an extremely mature, extra-sharp cheese with a powerful, concentrated flavor and a long, lingering finish. The texture is firm to crumbly, often with noticeable crunchy calcium crystals that add a striking bite. Its taste is intensely tangy, deeply nutty, and richly savory with strong umami complexity. Also available in white. It’s best used in very small amounts due to its intensity—shaved over pasta, risotto, roasted vegetables, or soups, or crumbled into salads and baked dishes for a bold finishing touch.
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Cheddar cheese aged 10 years is an extremely mature, extra-sharp cheese with a powerful, concentrated flavor and a long, lingering finish. The texture is firm to crumbly, often with noticeable crunchy calcium crystals that add a striking bite. Its taste is intensely tangy, deeply nutty, and richly savory with strong umami complexity. Also available in white. It’s best used in very small amounts due to its intensity—shaved over pasta, risotto, roasted vegetables, or soups, or crumbled into salads and baked dishes for a bold finishing touch.
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Cheddar cheese aged 10 years is an extremely mature, extra-sharp cheese with a powerful, concentrated flavor and a long, lingering finish. The texture is firm to crumbly, often with noticeable crunchy calcium crystals that add a striking bite. Its taste is intensely tangy, deeply nutty, and richly savory with strong umami complexity. Also available in white. It’s best used in very small amounts due to its intensity—shaved over pasta, risotto, roasted vegetables, or soups, or crumbled into salads and baked dishes for a bold finishing touch.
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Cheddar cheese aged 10 years is an extremely mature, extra-sharp cheese with a powerful, concentrated flavor and a long, lingering finish. The texture is firm to crumbly, often with noticeable crunchy calcium crystals that add a striking bite. Its taste is intensely tangy, deeply nutty, and richly savory with strong umami complexity. Also available in white. It’s best used in very small amounts due to its intensity—shaved over pasta, risotto, roasted vegetables, or soups, or crumbled into salads and baked dishes for a bold finishing touch.
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Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age. Usually golden; slice for sandwiches, snacks; shred into casseroles, soups, sauces.
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Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age. Usually golden; slice for sandwiches, snacks; shred into casseroles, soups, sauces.
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Cheddar cheese aged 15 years is an extremely rare, ultra-aged cheddar with an intensely sharp, deeply concentrated flavor and a long, powerful finish. Its texture is very firm and crumbly, often filled with crunchy calcium crystals that give it a bold, granular bite. The flavor is highly complex—pungently tangy, deeply nutty, and richly savory with pronounced umami depth. It’s best used sparingly as a finishing cheese: finely shaved over pasta, risotto, roasted vegetables, or soups, or crumbled onto salads and baked dishes to add a strong, lingering punch of flavor.
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Cheddar cheese aged 15 years is an extremely rare, ultra-aged cheddar with an intensely sharp, deeply concentrated flavor and a long, powerful finish. Its texture is very firm and crumbly, often filled with crunchy calcium crystals that give it a bold, granular bite. The flavor is highly complex—pungently tangy, deeply nutty, and richly savory with pronounced umami depth. It’s best used sparingly as a finishing cheese: finely shaved over pasta, risotto, roasted vegetables, or soups, or crumbled onto salads and baked dishes to add a strong, lingering punch of flavor.
