Their claim to fame: the Vermont cheddar. Cabot Creamery makes about 130 million pounds of the stuff each year, and it ends up on shelves across the US. Their extra sharp cheddar nabbed first ...

So a mild cheddar is one that hasn’t been around for very long and then, as the months go by, they can start labeling it as sharp or medium sharp, extra sharp — things like that. There isn’t ...

As Andi Wandt, the creamery manager at Shelburne farms in Vermont ... Is there a perfect cheddar? Who’s to say? But Cracker ...