Cabot Clothbound Cheddar
Cabot Clothbound Cheddar comes from Cabot Creamery in Vermont and is aged in the cellars at Jasper Hill Farm in Greensboro Bend. It's a pasteurized cow's milk cheese wrapped in real cloth bandages, the way cheddar was protected before wax and cryovac, with the cloth letting the wheel breathe through nine to fourteen months in the cellar.
The paste runs pale gold and crumbles under the knife rather than slicing clean. It has a dry, flaky break that gives away its age. Long cellar time pulls the milk into something deeper, with toasted hazelnut, browned butter, and a sweet caramel pull on the finish. There's a savory umami depth running underneath, the kind of nutty character that comes from clothbound aging done right.
Vermont has been making cheddar for about as long as America has been a colony, and Cabot Clothbound is what happens when a creamery commits to the old recipe. The cloth-bandage wrap, the long aging, the natural rind: this is what real cheddar tasted like before the wax-block era. The wheel rewards a long sit on the palate, and the finish holds well past the bite.
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Cabot Clothbound Cheddar
Cabot Clothbound Cheddar
Cabot Clothbound Cheddar comes from Cabot Creamery in Vermont and is aged in the cellars at Jasper Hill Farm in Greensboro Bend. It's a pasteurized cow's milk cheese wrapped in real cloth bandages, the way cheddar was protected before wax and cryovac, with the cloth letting the wheel breathe through nine to fourteen months in the cellar.
The paste runs pale gold and crumbles under the knife rather than slicing clean. It has a dry, flaky break that gives away its age. Long cellar time pulls the milk into something deeper, with toasted hazelnut, browned butter, and a sweet caramel pull on the finish. There's a savory umami depth running underneath, the kind of nutty character that comes from clothbound aging done right.
Vermont has been making cheddar for about as long as America has been a colony, and Cabot Clothbound is what happens when a creamery commits to the old recipe. The cloth-bandage wrap, the long aging, the natural rind: this is what real cheddar tasted like before the wax-block era. The wheel rewards a long sit on the palate, and the finish holds well past the bite.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Cabot Clothbound Cheddar comes from Cabot Creamery in Vermont and is aged in the cellars at Jasper Hill Farm in Greensboro Bend. It's a pasteurized cow's milk cheese wrapped in real cloth bandages, the way cheddar was protected before wax and cryovac, with the cloth letting the wheel breathe through nine to fourteen months in the cellar.
The paste runs pale gold and crumbles under the knife rather than slicing clean. It has a dry, flaky break that gives away its age. Long cellar time pulls the milk into something deeper, with toasted hazelnut, browned butter, and a sweet caramel pull on the finish. There's a savory umami depth running underneath, the kind of nutty character that comes from clothbound aging done right.
Vermont has been making cheddar for about as long as America has been a colony, and Cabot Clothbound is what happens when a creamery commits to the old recipe. The cloth-bandage wrap, the long aging, the natural rind: this is what real cheddar tasted like before the wax-block era. The wheel rewards a long sit on the palate, and the finish holds well past the bite.
