This cheddar cheese has been dubbed supremely addictive by certain devoted fans. A hefty, beautiful, and rustic wheel, Cabot clothbound cheddar is rich and caramelly, speckled with bits of crystalline crunchy goodness. Clothbound cheddar cheese evolved as a partnership between Jasper Hill Farm and Cabot Creamery, two of the best dairy enterprises in the Green Mountain State (that's Vermont!). The cheeses are made at Cabot Creamery, then are shipped to the Cellars at Jasper Hill when just a few days old. The team at the Cellars then bandages the cheeses, coats them with hot lard to make the cloth stick to surface of the cheese, and places them on wood shelves to age for 12-14 months. Made with microbial (non-animal) rennet and pasteurized cows milk. Lard (pig fat) is used in the ageing process.
Craftsbury, VT
Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility, known as the Cellars, maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, who also roam the woodlands beyond the cows' pasture. These pigs are also used to make their various pork offerings. Jasper Hill's mission is to make the highest possible quality products in a way that supports Vermont's working landscape. They are driven to be the standard bearer of quality and innovation in the artisan cheese industry while promoting their regional taste of place.
Once opened, tightly wrap in wax paper or store in an airtight container in the refrigerator.
Pasteurized cow milk, cheese cultures, salt, enzymes. Contains milk.