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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.

Product Details:
Size: LB
Country of Origin:
United States of America
Cabot Creamery New York & New England View all 18 items
Cabot Creamery
In 1919, farmers from the Cabot area joined forces to turn their excess milk into butter and market it throughout New England.  Ninety-four farmers jumped on board and purchased the village creamery which was built in 1893.  In 1930 the company hired its first cheesemaker and cheddar... Learn more about Cabot Creamery
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Clothbound Cheddar Quarter Wheel

8.5 LB AVG
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