Cabot Clothbound Cheddar

About this item

In 2003, Cabot Creamery approached Jasper Hill Farm with a proposition that would become legendary.  The plan was simple. Cabot would make wheels of cheddar and send them to Jasper Hill, who would then wrap the cheeses in cloth and lard, carefully aging them in their underground cellar.

The test batch was small; but when it finished aging, Jasper Hill submitted a sample to the American Cheese Society competition. They were looking to see how it compared to other cheeses on the market. Cabot Clothbound won Best in Show.

Fast-forward decades later, and Jasper Hill has had to expand their cellar to a 22,000 square foot operation to keep up with production!

Cabot Clothbound is cellar aged for 12-14 months. It has notes of brown butter, brioche bread, and baked potato, with a light caramel finish. For a truly spectacular experience, grate into short crust pastry and make a cheddar apple pie!

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Milk Type: Pasteurized Cow 

Origin: Greensboro, Vermont

Pairings: Hard Cider, full bodied reds, apple butter, chestnut honey, and maple bacon jam.