This syrup is tapped and boiled in the sugar-maple groves of Vermont, a state whose maple tradition stretches back to Indigenous peoples who first discovered how to draw sap from the trees, a practice later adopted and scaled by New England settlers and refined into the modern sugarhouse tradition Vermont remains famous for today. Production follows the classic method: sap is collected from maple trees each early spring, during the brief thaw-and-freeze window when sugar content peaks, then slowly boiled down in an evaporator at roughly a 40-to-1 ratio, concentrating the sap's faint sweetness into full-bodied syrup with no additives, artificial coloring, or preservatives. This bottle is graded Grade A under the modern USDA/Vermont grading standard, the classification now used for all table-quality maple syrup regardless of color depth, and delivers a smooth, balanced, naturally sweet profile true to 100% pure maple — equally at home over pancakes and yogurt as drizzled over roasted vegetables or cheese.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Carefully packaged and shipped from our Beverly Hills shop.
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