Cabot Creamery was one of the first co-ops established in Vermont and is now comprised of over 1200 family farms throughout New England and upstate New York. Cabot Creamery made their first cheddar in 1930 and today they make over twenty-five types of cheddar.
In 2003, with the desire to make a traditional English-style clothbound cheddar, the folks at Cabot talked to Andy and Mateo Kehler at the Cellars at Jasper Hill about the possibility of a collaboration. The cheeses could be fabricated and wrapped in cheesecloth at Cabot, then transported to the Cellars to be aged. This brilliant idea became a reality and production has grown steadily over the years. Cabot Clothbound is aged a minimum of ten months in at the Cellars before being released to the marketplace.
Once separated from the musty cloth wrap, a brilliant peach-colored rind is exposed. Firm and crumbly, the paste is bursting at the seams with notes reminiscent of roasted cashews and salted caramel. On some occasions, the wheels even bare a certain likeness to the classic savory and sweet flavors found in Parmesan. With its incredible consistency and snappy bite, Cabot Clothbound has garnered many awards and national recognition, making it perhaps the best known cheddar of its kind in the United States.
Farm / Company: Cabot Creamery
Cheesemaker: Marcel Gravel
Affineur: Cellars at Jasper Hill
City, State: Cabot, Vermont
Milk Type: Cow
Milk Treatment: Pasteurized
Aging: 12 months
Size(s): 25 pound wheel