Cabot has chosen the milk from George Kempton's Farm of Peacham, VT as the sole source for this clothbound wheel. The old world style of this special production is evoked through a carefully adapted recipe used for small batches, one vat at a time.
Once unmolded from their shaping hoops, the infant wheels are individually wrapped with muslin before continuing on for affinage, a ten to eighteen month maturation period. The extra care involved in curing a clothbound cheese requires a customized aging environment at the Cellars at Jasper Hill. Twenty-two thousand square feet of underground space are divided into seven vaulted caverns, tucked within the rolling hills of Greensboro, VT. Specially calibrated temperature and humidity, natural spruce shelving, along with constant brushing and turning by the dedicated affineurs make Cabot Clothbound Cheddar totally unique.
Enjoy this cheese with an apple jelly, dried apricots, figs or on it's own. Serve at room temperature for the fullest flavor.
Store in the refrigerator.