Plymouth's cheeses are crafted, cut and waxed by hand - the way it was done over 125 years ago on the Plymouth homestead. Granular curd is one of the oldest types of cheddar cheeses. The art of achieving the rich, open-bodied texture of granular curd cheese is through the skillful cutting and continuous stirring of the curds. The secret to making great cheese is to use the best and highest quality raw milk. Plymouth uses only the finest Vermont raw cow's milk free of any additives, antibiotics or rBST. Their milk is sourced from a single dairy herd in close proximity to the cheese factory so they can use the freshest milk possible, and can ensure consistent quality. The milk that goes into Plymouth Cheese comes from livestock that is humanely treated and where only the best dairy practices are employed. They are confident that once you have tasted their cheeses you will appreciate and understand their constant attention to detail and our dedication to promoting and sustaining the natural environment here in Vermont.