Alto Dairy is probably best known for having the largest cheese plant this side of the Mississippi (and it is large!), making mostly “commodity”-style American-style cheeses, mozzarella, and provolone, but they have also occasionally made smaller batches of more specialized cheeses. One of these is their pasture-grazed cheddar, aged one year. A number of cheesemakers have told us that you can tell the difference between cheese made from cows fed grass (as opposed to silage), but the obstacles to using all grass-fed milk are many. As you can see from this photo, the cheese is more yellow than other un-colored cheddars; it is apparently common for cheese made from grass-fed milk to have this richer color.
The flavor was very buttery and smooth for cheddar with no acid flavor at all. It has a soft and creamy texture as well.