Cabot Clothbound Cheddar

Hard and crumbly when well-aged. An American classic that rivals its erstwhile colonial masters. Take that, King George! 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. The Story 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. Usage Tips 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. Quick Facts Country of Origin: United States Milk Type/Treatment: Past. Cow Rennet Type: Microbial