Cloth-aged Vermont cheddar with crystalline texture and lingering brown-butter finish.
Cloth-bound Vermont cheddar from Jasper Hill, aged 10-14 months. Brown-butter and toasted hazelnut with a long, earthy finish. Ships to 48 states.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
Real cheddar from Cabot, finished and aged at Jasper Hill Farm in Greensboro Bend, Vermont. This is the old-school way: a pasteurized cow's milk wheel wrapped in cloth bandages, rubbed with lard, and tucked into Jasper Hill's cellars for ten to fourteen months before it's ready to go.
Black Label is a rare, limited-release distinction, reserved for the exemplary wheels that show the most flavor development and complexity. Where the standard Cabot Clothbound is deeply savory and slightly tangy, with a nutty aroma and a sweet, caramel-like finish, the Black Label is the best-of-the-best batches, selected through sensory analysis. The paste is dense with a softly crystalline texture, breaking into clean shards under the knife, and the flavor runs richer and more concentrated: brown butter and macadamia up front, toasted baguette through the middle, and a long savory umami depth on the finish.
This is the cheddar that proves what clothbound aging is actually for. It's a flex of a cheddar, real, patient, fully built, the version that reminds you why people kept doing it this way in the first place.
Dense, firm, and just slightly crumbly under the knife, with a fine grain that breaks into clean shards rather than chunks.
Big personality without going sharp-edged: deep savory pull, brown-butter sweetness, and a long earthy hum from the cloth-bound rind.
Lingers a long time on the palate, finishing on toasted hazelnut and a quiet barnyardy note that pulls you back for another taste.
Most of the fresh-milk note has cooked down with age; what's left is a quiet cultured-cream backbone under the savory front.
Pronounced brown-butter and toasted hazelnut through the middle, the kind of nutty that comes from a properly aged clothbound.
Mushroomy, hay-loft, cellar-cool earthiness from the lard-rubbed cloth bandage, woven through the savory paste.
A gentle savory tickle on the back of the palate, no real heat, just the controlled bite you'd expect from an aged cheddar.
Cloth rind
The cloth bandage, dipped in lard and aged in Jasper Hill's cellars, carries a mushroomy cellar note that bleeds a few millimeters into the paste. The rind itself is inedible.
Cabot Clothbound Cheddar stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The clothbound's brown-butter sweetness and earthy depth want a drink with body and a touch of sweetness; port and Madeira lean into the caramel, while a brown ale or hard cider keeps it casual.
Tree fruit acid cuts the rich paste; honey and fig jam play to the brown-butter sweetness, and a sharp mustard wakes up the savory side for a board.
Video represents style and type of cheese - may not be an exact match in all cases.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
“Closed single-herd Ayrshire milk from their own Greensboro pasture, aged in seven purpose-built underground vaults tuned to each style — a fully integrated farm-to-cave operation rare in American cheesemaking.”
Raw-milk wheels aged on spruce shelves in the Cellars at Jasper Hill, seven climate-tuned underground vaults beneath the farm.
Carefully packaged and shipped from our Beverly Hills shop.
Add to Cart →Ships nationwide
