This pasteurized cheddar comes for the Cabot Creamery, which was one of the first family farm cooperatives in Vermont. This natural-rind cheddar is aged for 10-12 months in the cellars at Jasper Hill near Greensboro Vermont, where the young cheddar gets a layer of lard and a cloth, hence the name clothbound.
This English style cheddar is unpretentious and well balanced. It is layered in a concert of sweet, savory, nutty, and tangy; and then finishes with the mellowness of smooth velvet tones of caramel.
The cheddar vaults at the Cellars at Jasper Hill are majestic and awe-inspiring - Cabot Clothbound is truly a monumental undertaking. Cabot's clothbound cheese requires a tailored aging environment, with carefully maintained temperature, humidity, and airflow. A team of affineurs (cheesemongers) practice a constant cycle of care for the cheese; this would explain the many awards under its belt.
This savory-sweet balance of flavor makes a perfect match for meat, jelly and jams and various honeys. 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.
Ingredients: pasteurized milk, cheese cultures, salt, enzymes.