Cheese - Cabot Clothbound Cheddar

DESCRIPTION While many East of the Rockies associate the Cabot Creamery with more industrial, supermarket cheeses this Clothbound wheel is the exception.  Aged in the Jasper Hill caves for just under a year, the flavor notes of this cheddar are reminiscent of some Northern England beauties that no longer come into the States.  With hints of toasted butterscotch and tangy cow's milk this cheddar is delicious whether served on a cheese plate or melted on a sandwich!   ORIGIN U.S.A.   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Pasteurized Milk   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Delice de Bourgogne and Ossau Iraty By Origin - Humboldt Fog and St. Agur or Cashel Blue Pairings - fresh or dried figs (cut in half), crackers, cracked olives with garlic and marcona almonds.   SUBSTITUTES Prairie Breeze Cheddar is the closest in age, though a Cabot Clothbound Cheddar could also work.   INGREDIENTS Pasteurized cow milk, cheese cultures, salt, enzymes.