Cabot Clothbound Cheddar is a traditional cheddar is made from the milk of a single herd, by members of the Cabot Creamery Co-op – a large dairy co-op in Vermont. Young clothbound wheels are then sent to Mateo & Andy Kehler’s picturesque Jasper Hill Farm for maturation. Upon arrival, the cheeses are smeared with lard and bound with an extra layer of cloth, then moved to their underground cellars that have been carved out of the green hillside. They are brushed, turned and monitored for quality over the next 9 -13 months. Batches of cheese are released for sale based on their flavour profile, not their age. The cheese makers of Jasper Hill Farm are looking for bright, brothy savoury notes with a salted caramel finish & crystalline texture that becomes creamy on the plate.
A little history of Cabot Clothbound Cheddar
Originally created in 2003 as an experiment between the huge Cabot Dairy Cooperative (established in 1919) and the small farmstead dairy Jasper Hill Farm, this clothbound cheese is now recognised as one of the finest traditional cheddars in the world. It’s very rare for bulk commodity cheese cooperatives to encourage artisan cheese production and this award-winning Vermont cheddar is a shining example of how both sides of the industry can benefit from combining skills and working together.