This cheddar comes from a collaboration between 2 U.S. cheese powerhouses. The wheels of cheese are made by Cabot Creamery, one of the first family farm cooperatives in Vermont. Next the 32 pound wheels travel to the Cellars at Jasper Hill Farm, to be cared for as they age. The wheels are wrapped in cloth (a traditional British method of ageing cheddar) and aged for 10-12 months. While the cheese ages, a team of affineurs (experts in aging cheese) practice a constant cycle of care for the cheese.
Aging a cheddar in cloth allows the cheese to "breathe" with its environment, and lose moisture, therefore concentrating and enhancing the flavors of the cheese. This slower, more labor-intensive method results in fabulous complexity and satisfying depth of flavor.
This cheese is layered in a concert of sweet, savory, nutty, and tangy; finishing with velvet notes of caramel, and the earthiness of the cellars where it's aged.
The cheddar vaults at the Cellars at Jasper Hill are majestic and awe-inspiring. Cabot Clothbound is truly a monumental undertaking: one of the best cheeses produced in the United States today.
This cheese is so delicious, it should first be tasted and savored alone. Beyond the first bite, you can pair with all of cheese's favorites: bread, crackers, fruit, jam, beer, wine, cider, and more. Jasper Hill suggest pairing the Clothbound Cheddar with an off-dry sparkling apple cider, a hoppy ale and an oaked Cabernet Sauvignon.
We hand-cut and wrap this cheese in wedges of approximately 1 pound and 8 ounces.