Cabot Clothbound Cheddar - Jasper Hill Cellars
This is pretty much our house cheddar at this point. We cannot imagine not offering this cheese. It goes well with every season and every occasion. We love it.
Cabot Clothbound is a handsome natural-rinded traditional cheddar. Bandaged with muslin and skillfully aged a minimum of 10 months at the Cellars at Jasper Hill. Cabot Clothbound has all the characteristic texture of an English-style cheddar with the sweet caramel and milky flavors that sets it apart from other bandaged cheddars. The flavor profile is at once sweet, savory, nutty, and tangy. Firm, slightly crunchy paste is never waxy, and unfolds with layers of toasted nut, toffee and cooked fruits. A gold star Jasper Hill cheese! We could eat this all day long. Our idol Liz Thorpe likes to liken this to a baked potato, skin on, with a pad of butter melting away in the middle.
Cabot Creamery was one of the first family farm cooperatives in Vermont, and today they are widely known for making exceptional American-style block Cheddar. Kempton Family Farm in Peacham, VT has been selected as the sole source for Clothbound, and Cabot crafts this cheese the old-world way - one vat at a time. Once unmolded from their shaping hoops, the infant wheels are individually wrapped with muslin and brushed with lard before they undergo a ten to fourteen month maturation period. The extra care involved in curing a clothbound cheese requires a customized aging environment, with proper temperature, humidity, and airflow. The cheddar vaults at the Cellars at Jasper Hill are majestic and awe-inspiring - Cabot Clothbound is truly a monumental undertaking. A team of affineurs practice a constant cycle of care for Clothbound and the wheels are tested, tasted, and monitored for quality during their entire life cycle.
MILK - Pasteurized Cow
RENNET - Microbial
TYPE - Cheddar
REGION - Vermont
DAIRY - Cabot
FLAVOR & TEXTURE - Sweet, savory and nutty with a firm, slightly crunchy paste