In 2003 esteemed cheddar producer Cabot had a burning desire to produce a more traditional cloth-wrapped cheddar, something a bit more artisan, a definite departure from their usual cheddar. The only problem was they did not have the type of aging caves necessary to age a bandaged wrapped cheddar. After a bit of searching, they heard about two brothers, Andy and Mateo Kehler in Greensboro, VT who were making cheese and aging it on their farm. A collaboration ensued and their partnership endures. The wheels are produced at Cabot then sent to the Cellars at Jasper Hill Farm to be aged to their brothy, buttery, earthy glory. The texture is slightly crumbly and crystalline but melts in your mouth. This wheel was selected just for us. Cabot Clothbound is an award-winning cheese, winning Best in Show at the American Cheese Society Conference in 2006.
Farm/Producer/Importer: Cabot Cooperative Creamery/Cellars at Jasper Hill
Place: Greensboro, VT
Milk Type: Pasteurized cow
Age: 9-13 months
Pairing: Pinot Noir, sparkling cider or a hoppy ale