This Cave Aged Cheddar is a aged for 12 months in the Cellars at Jasper Hill. Cave Aged Cheddar is aperfect balance of "savory depth, lactic brightness, and salt caramel sweetness." This cheddar placed first inthe American Cheese Society Conference in 2019.
Store in the refrigerator.
Cabot Creamery was one of the first family farm cooperatives in Vermont, known today for quality cheddar cheese making. Jasper Hill Farm's collaboration with Cabot led to the construction of the Cellars facility, which directly supports sustainable rural development in Northern Vermont. The cheeses made by Cabot for ripening at Jasper Hill compliment others made by the Farm and several farmstead producers nearby to comprise a collection that represents a dynamic taste of place. Jasper Hill Farm's Sensory Team selects each batch of this modern cheddar recipe for cave-finishing within a specially calibrated vault. During ripening, cheeses lose moisture while the smooth texture of the paste becomes dense and concentrated. A handsome, natural rind forms, which hosts a diversity of microflora, each having an opportunity to impart unique aromas and thus overall complexity to the intensifying flavors.
I'm a bit of a cheddar snob, but I have to say, this is the best cheddar I've ever had. It's sharp and has a bit of an earthy flavor that I really love. Because it's so flavorful, you don't need as much of it as you might with other cheddars. It's become a staple in my kitchen!
