Starting with their own Vermont artisan cheddar, Vermont Farmstead Cheese has made this Vermont staple tipsy by adding two kinds of brew from a local brewer Harpoon. They use both Harpoon’s Munich Dark and their IPA to soak their curds during the cheesemaking process for full ale flavor. This imported peg mill tears the curds giving them more surface area to really soak up the flavor of the beer. This 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.