Vampire Slayer – The Bitey One!

Vampire Slayer is the second cheddar we created at Face Rock and from it’s been a consistent favorite ever since. To make this bold cheddar, we start with our creamy cheddar base (just milk, salt and culture), and add a bold infusion of garlic seasoning that blends perfectly with the smooth flavor profile of Face Rock Cheddar.

The flavor profile of this bold cheese is tangy and smooth with a garlic note that is very present, but not overpowering. Vampire Slayer is a favorite throughout the year, but we know that it starts flying off the shelves in September and October as we all turn to cooler weather comfort foods, and Halloween-themed dishes.

Within a year of being in production, Vampire Slayer Curds took 1st place in the leading national cheese competition in North America (2013 American Cheese Society Awards). We take these fresh curds are packed into blocks and aged to create this garlic-infused cheddar.

Don’t be shy with this one. Vampire Slayer is perfect on a cheese plate or melted into your favorite foods to enrich them with garlicy goodness! This cheese pairs very well with salted nuts, toasted pumpkin seeds, sundried tomatoes, olives, herbed crispy crackers & crunchy artisan bread. Check out our Vampire Slayer recipes!

For drink pairings, pick something with high acidity and medium to low tannins to avoid getting too far into the bitter or acrid range. Bright and citrusy flavors work best. For wines we like: Pinot Gris, Sauvignon Blanc, Viognier, Dry Gew├╝rztraminer, Dry Prosecco, Champagne, Syrah, Chianti, & Sangiovese. For beer lovers, go with light-bodied & wheat-based varieties. Strong hops & carbonation add a refreshing cleanse to the palate so we recommend Ales, Lagers, Pilsners, and Hefeweizen.