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Cabot makes their English-style clothbound cheddar using the pasteurized milk of Holstein cows raised on a neighbors farm in Peacham,VT. They then deliver the 35 pound wheels to their other neighbors at Jasper Hill farm for aging. Japer's cellars provide the perfect environment for maturing this classic cheddar to its perfect plateau. There it is turned and brushed weekly with melted lard to promote a sturdy rind. In typical Vermont fashion, the collaboration results in something beautiful - a nutty, crumbly, caramelized cheddar with the perfect sweet/sharp balance. Spectacular with a fruity cabernet or dark brown beer. Won Best of Class 2010 World Championship Cheese Contest.
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🇺🇸 Ship from USA · On Agora since 2026
$237.29