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Cabot LogoIn 2003, Cabot Creamery asked Jasper Hill Farm to age a special batch of English-style clothbound cheddar. This was the beginning of a revolutionary partnership.

Cabot Clothbound Cheddar

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.

  • Milk Type: Pasteurized Cow's Milk
  • Rennet: Microbial Rennet
  • Style: Bandage-Wrapped Cheddar
  • Aged: 10 to 14 months
  • Size: 34 lb. Wheel (also available in quarters)
  • Availability: Year-Round

 

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. 

Cabot Creamery's website

More information about Cabot Clothbound Cheddar

 

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