Cabot Clothbound

Cabot Clothbound Cheddar Tasting Plate with Cider-Poached Pears and Walnut Crackers

A simple, ingredient-led plate that lets an aged Vermont clothbound cheddar shine alongside slow-poached pears and crisp seeded crackers. The cheese itself is the star; everything else is built to complement its nutty, caramel-edged profile.

Prep

15 min

Cook

35 min

Total

50 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •225 g (8 oz) Cabot Clothbound Cheddar, one aged wheel, brought to room temperature
• •2 whole (2 medium) firm-ripe Bosc or Bartlett pears, peeled, cored, halved
• •500 ml (2 cups) dry hard cider, New England craft cider preferred, not apple juice
• •60 g (¼ cup) granulated sugar
• •1 whole cinnamon stick
• •1 whole star anise pod, optional
• •1 strip (1 x 5 cm strip) lemon zest, removed with a vegetable peeler
• •60 g (½ cup) walnut halves, lightly toasted, cooled before plating
• •1 tbsp local honey, for finishing
• •1 pinch flaky sea salt, such as Maldon
• •80 g (2¾ oz) seeded crackers or walnut levain toasts, neutral, sturdy base

Steps

1. 1 Pull the cheese from the refrigerator 60 minutes before serving so the buttery, brothy aromas of the aged paste open up. Leave the natural rind intact.
2. 2 Make the poaching syrup: combine the cider, sugar, cinnamon stick, star anise (if using), and lemon zest in a small heavy saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, and reduce by about one-third, 8 to 10 minutes.
3. 3 Lower the pear halves cut-side down into the simmering syrup. Poach at a bare simmer for 12 to 18 minutes, turning once, until a paring knife slips into the thickest part with little resistance. The fruit should keep its shape; do not boil vigorously or it will collapse.
4. 4 Lift the pears from the syrup and set on a plate to cool slightly. Return the syrup to a low simmer and reduce until lightly syrupy, about 4 minutes more; it should coat the back of a spoon.
5. 5 Just before serving, slice the cooled pears about 6 mm (¼ inch) thick and fan them across a wooden board or slate.
6. 6 Cut the clothbound cheddar into rough, rustic wedges about 30 to 45 g each, taking care to keep some of the lard-rubbed, muslin-marked rind on at least a few pieces — the rind concentrates flavor and is traditional to eat.
7. 7 Arrange the cheese beside the pears, tuck the toasted walnuts and crackers around the board, and spoon the reduced cider syrup over the pears.
8. 8 Finish with a thin drizzle of honey and a small pinch of flaky salt over the cheese. Serve at cool room temperature with a glass of dry New England cider or a hoppy Vermont IPA.