Admist the pastoral splendor and rolling, verdant hills of the New Zealand countryside, you’ll find countless dairy farms covering the land. On these farms, grass-fed cows produce remarkably rich, deliciously creamy milk. On one such farm in particular, the master cheesemakers use this milk to craft a soft, easy-eating Cheddar, then age it for six to twelve months to give it a nice sharp note and full-flavored profile. And after all that, they ship it off to us, where it becomes Trader Joe’s New Zealand Grass Fed Sharp Cheddar.