Cellars at Jasper Hill Cabot Clothbound Cheddar Cheese
Pasteurized Cow Milk
Cabot Clothbound is a natural rined traditional cheddar that has all the characteristic texture of an English-style cheddar; crystalline and creamy - with sweet caramel, nutty and milky flavors that sets it apart.
Pasteurized cow's milk, starter culture, vegetable rennet and salt. Note: Clothbound Cheddar goes through a process known as larding before it is wrapped in muslin. The cheese is rubbed in animal fat which provides food for microbes throughout the aging process. Once the cheese has matured there are no animal byproducts left behind, however, this is not considered a vegetarian cheese.
Store in the refrigerator.
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 9 to 13 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.
May 20, 2017 by Amanda
This cheese is great! Its got a wonderful complex flavor and great smooth texture.
May 7, 2014 by Maureen
Best cheddar on the market. Sells for $25+ per lb in fancy boston area stores, so this is a great value.
July 6, 2011 by Joshua
My husband says, "If I had a choice between saving humanity and saving this cheese...I'd save humanity, but remain uncertain I'd made the right choice..." We love this cheese. :)