Cabot Clothbound Cheddar – Jasper Hill


Cabot Clothbound Cheddar is made with milk collected from a single herd of Holstein cows at Cabot Creamery and then matured at the state of the arc maturation cellars of Jasper Hill Farm. Each clothbound wheel is sent to Mateo & Andy Kehler’s picturesque Jasper Hill Farm for a minimum of 12 months maturation. First, the cheeses are smeared with lard and bound with an extra layer of cloth, then moved to their underground cellars which have been carved out of the green hillside. They are brushed, turned and monitored for quality over the next 9 – 14 months. The result is a crystalline-flecked, moist and crumbly cheddar that starts sweet and buttery and finishes with a tangy caramel flavour.

A little history

It’s very rare for bulk commodity cheese cooperatives to encourage artisan cheese production. However, this award winning Vermont cheddar is a shining example of how both sides of the industry can benefit from combining skills and working together. Originally created in 2003 as an experiment between the huge Cabot dairy cooperative (established in 1930) and the small farmstead dairy Jasper Hill Farm, this clothbound cheese is now recognised as one of the finest traditional cheddars in the world.

Goes well with:

Brown Ale, Cabernet Sauvignon or off-dry apple cider

Similar cheeses:

Pyengana, Montgomery’s

Select weight from the drop down box below.

Cheese Details
  • Cheese Type: Cheddars & Territorials
  • Country: United States of America
  • Milk Type: Cow
  • Pasteurisation: Pasteurised
  • Rennet Type: Non Animal
  • Classification: Artisan

Printable Cheese Note