Cabot Clothbound Cheddar
Quick Overview :
Hard and crumbly when well-aged. An American classic that rivals its erstwhile Colonial masters. Take that, King George!
Country of Origin: United States
Milk Type/Treatment: Past. Cow
Rennet Type: Microbial
The Flavor Experience
While Cabot's could at times be mistaken for an English clothbound this big boy is an American original. Slightly tangier but still incredibly well-balanced with a nutty sweetness.
Cabot Clothbound is the result of a truly collaborative effort between the Cellars at Jasper Hill and Cabot Creamery. Beginning in 2003, Cabot Clothbound has been made in the town of Cabot with milk from a single herd of Holstein cows at Kempton Farm, in Peacham, VT. The wheels are formed and then coated in lard, wrapped in muslin, and aged in a special cellar at Jasper Hill.
Think malty ale or Basque cider. Take an apple crisp, top it with Cabot, and then just a smidge of bacon jam. Wait, I'll be right back...just going to make myself one.