Mammoth Cheddar

Mammoth Cheddar

The very old, traditional style of Cheddar making is almost a lost art - but not at Carr Valley. Ours are made in 74# wheels that are cellar cured for at least 10 months. Native molds are allowed to grow on the surface of the cheese. The flavor is fresh and delicious, with fruity notes.

Affinage:  Mammoth Cheddar is cellar cured for 10 months and has fruity notes

Flavor Profile: Fresh and delicious, with fruity notes

Body: Firm texture. Slices, cubes and shreds well

Perfect Pairings:

  • Merlot
  • Scotch
  • French Cider
  • Dark Ale


  • 2009 - 3rd Place - American Cheese Society
  • 2008 - 4th Place - World Championship Cheese Contest
  • 2006 - 2nd Place - American Cheese Society
  • 2006 - 2nd Place - Wisconsin State Fair
  • 2005 - 1st Place - American Cheese Society