Milton Four Alarm Cheddar
Four Alarm Cheddar comes out of Milton Creamery in Milton, Iowa, a small family-run dairy in the southeast corner of the state. The base is a young pasteurized cow's milk cheddar, semi-soft and buttery, and the creamery blends in four different peppers before the curd is pressed: jalapeño, habanero, ghost chili, and chipotle.
The paste is creamy and pliable, not crumbly, with bright flecks of red and green pepper running all the way through. The first bite reads as a clean, mild cheddar with that fresh-cream sweetness, and then the heat starts to climb. It's a sneaky burn, medium at the front and slow to build, with the chipotle adding a smoky backbone underneath the brighter chili notes. By the finish you understand the name.
The cheddar holds up, the peppers stay in balance, and the heat lands as a long finish rather than a punch. Great on a melt, a burger, or shaved into tacos.
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Milton Four Alarm Cheddar
Milton Four Alarm Cheddar
Four Alarm Cheddar comes out of Milton Creamery in Milton, Iowa, a small family-run dairy in the southeast corner of the state. The base is a young pasteurized cow's milk cheddar, semi-soft and buttery, and the creamery blends in four different peppers before the curd is pressed: jalapeño, habanero, ghost chili, and chipotle.
The paste is creamy and pliable, not crumbly, with bright flecks of red and green pepper running all the way through. The first bite reads as a clean, mild cheddar with that fresh-cream sweetness, and then the heat starts to climb. It's a sneaky burn, medium at the front and slow to build, with the chipotle adding a smoky backbone underneath the brighter chili notes. By the finish you understand the name.
The cheddar holds up, the peppers stay in balance, and the heat lands as a long finish rather than a punch. Great on a melt, a burger, or shaved into tacos.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Four Alarm Cheddar comes out of Milton Creamery in Milton, Iowa, a small family-run dairy in the southeast corner of the state. The base is a young pasteurized cow's milk cheddar, semi-soft and buttery, and the creamery blends in four different peppers before the curd is pressed: jalapeño, habanero, ghost chili, and chipotle.
The paste is creamy and pliable, not crumbly, with bright flecks of red and green pepper running all the way through. The first bite reads as a clean, mild cheddar with that fresh-cream sweetness, and then the heat starts to climb. It's a sneaky burn, medium at the front and slow to build, with the chipotle adding a smoky backbone underneath the brighter chili notes. By the finish you understand the name.
The cheddar holds up, the peppers stay in balance, and the heat lands as a long finish rather than a punch. Great on a melt, a burger, or shaved into tacos.
