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Cabot Clothbound Cheddar
In 1930 when cows outnumbered humans
421,000 to 359,000, the Cabot Collective, which had originally joined forces to
turn their excess milk into butter, decided to make their first cheddar. Now,
more three-quarters of a century later, the name Cabot is once again synonymous
with award-winning cheddar.
Using traditional British methods of wrapping and aging the
cheese in bandages, Cabot's Clothbound Cheddar is aged for twelve months in
Jasper Hill Farms' private cellars. The result is spectacular enough to
garnish this cheese the Best in Show award at the 2006 American Cheese Society
Competition. Sharp and creamy, this cheddar doesn't so much melt in your mouth
as it does coat every surface with caramelized luxury.
2nd Place Ribbon, American Cheese Society Competition in Burlington, Vermont,
2007.
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| Farm/Company: |
Cabot Creamery |
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Cheesemaker: |
Marcel Gravel |
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Proprietor: |
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| Affineur: |
Jasper Hill Farms |
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| City,
State: |
Cabot, Vermont |
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| Region: |
Northeast |
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| Country: |
USA |
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| Milk: |
Pasteurized Cow |
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| Rennet: |
Vegetarian |
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| Rind: |
Cloth |
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| Texture: |
Firm |
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| Aging: |
12 months |
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| Size(s): |
25 pound wheel |
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