Cabot Clothbound

Cabot Clothbound Cheddar is an aged, bandaged-wheel cheddar produced by the Cabot Creamery cooperative of Vermont and aged at the Cellars at Jasper Hill in Greensboro, Vermont. Made from pasteurized cow's milk supplied by the cooperative's roughly eight hundred member farms across New England, the wheels are bound in muslin, rubbed with lard, and matured for between ten and fourteen months in the underground cellars at Jasper Hill, where the consistent cool temperature and high humidity allow a natural rind to develop and the flavor to deepen slowly.

The result is a hard, dense cheddar with a slightly crumbly texture and a long, complex finish. Young wheels are tangy and nutty with a clear note of cultured butter, while longer-aged wheels take on hints of toasted caramel, broth, and salted nuts. The cheese has won numerous American Cheese Society awards and is widely regarded as one of the finest farmstead cheddars produced in the United States. It pairs naturally with a glass of dry cider, a young Bordeaux, or a hoppy New England IPA.

You will find Cabot Clothbound at the Cabot farm store in Cabot, Vermont, at the Cellars at Jasper Hill in Greensboro, and at the cheese counters of Formaggio Kitchen in Cambridge, Murray's Cheese in New York, and Zingerman's in Ann Arbor. It is exported widely to specialty cheesemongers in the United Kingdom, Japan, and Australia, and it has become a regular feature of the cheese flights at high-end American restaurants from coast to coast.