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Cellars at Jasper Hill Artisan Cheese Partnership with Cabot
In 2003 Cabot asked Jasper Hill to help age a batch of cheese. It was the start of an artisan cheese partnership.
Thursday, 04 June 2009 21:03
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 on the counter.
- Milk Type: Cow's Milk
- Rennet: Microbial Rennet
- Style: Hard Aged
- Aged: 10 to 12 months
- Quantity: 35 LB Wheel (also available in Quarters)
- Availability: Year Round
Hand Crafted Cheese: Cabot Creamery was one of the first family farm cooperatives in Vermont - Widely known today for quality cheese making. George Kempton's Farm of Peacham VT has been selected as the sole source for their clothbound wheels. The old world style of this special production is evoked through a carefully adapted recipe used for small patches, one vat at a time.
Cave Aged to Perfection: 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.
Inside the Cellars at Jasper Hill: Twenty-two thousand square feet of underground space are divided into seven vaulted caverns, trucked within the rolling hills of Greensboro. Specially calibrated temperature and humidity, natural spruce shelving, along with constant brushing and turning by the dedicated affineurs make Cabot Clothbound Cheddar totally unique.