Sweeter than your typical cheddar, Prairie Breeze starts with adding a proprietary blend of cultures and vegetarian rennet to coagulate the milk. The curds are cheddared and then aged for a minimum of 9 months. Anyone who’s tasted Prairie Breeze knows that this cheese is different, but perhaps couldn’t put a finger on it. While it has the tangy, piquant, umami-rich flavor of many quality cheddars, a prevailing sweet and nutty profile emerges. It is full flavored with hints of pineapple and almond undertones. A crumbly texture develops along with an abundant amount of tyrosine crystals. Its paste is fudgy on the palate allowing it to linger on the tongue. We like to say it is affordable enough for back of the house yet sophisticated enough for front of the house and it can compete against any imported specialty cheddar.