Cloth-wrapped Vermont cheddar aged nine to fourteen months, with hazelnut and caramel.
Vermont clothbound cheddar from Cabot Creamery, aged at Jasper Hill. Toasted hazelnut, browned butter, sweet caramel finish. Ships to 48 states.
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Cabot Clothbound Cheddar comes from Cabot Creamery in Vermont and is aged in the cellars at Jasper Hill Farm in Greensboro Bend. It's a pasteurized cow's milk cheese wrapped in real cloth bandages, the way cheddar was protected before wax and cryovac, with the cloth letting the wheel breathe through nine to fourteen months in the cellar.
The paste runs pale gold and crumbles under the knife rather than slicing clean. It has a dry, flaky break that gives away its age. Long cellar time pulls the milk into something deeper, with toasted hazelnut, browned butter, and a sweet caramel pull on the finish. There's a savory umami depth running underneath, the kind of nutty character that comes from clothbound aging done right.
Vermont has been making cheddar for about as long as America has been a colony, and Cabot Clothbound is what happens when a creamery commits to the old recipe. The cloth-bandage wrap, the long aging, the natural rind: this is what real cheddar tasted like before the wax-block era. The wheel rewards a long sit on the palate, and the finish holds well past the bite.
Crumbles under the knife rather than slicing clean, with a dry, flaky break that gives away its age. The paste runs pale gold and pulls apart into chunks.
Aged sharp cheddar bite with savory umami depth and a sweet caramel pull on the finish. Pronounced without being aggressive.
Long, sweet finish with toasted hazelnut and burnt caramel that holds well past the bite. Asks for a second taste.
The milky note has dried back through aging. What remains reads more like browned butter than fresh cream.
Toasted hazelnut and browned butter through the middle, with the classic aged-cheddar umami pull that long clothbound aging produces.
Cellar character pulls through from the natural rind, with a touch of damp wood and mushroom underneath the nuttiness.
Gentle sharp tang on the finish, the traditional cheddar bite without any real heat behind it.
Cloth rind
A natural rind develops under the cloth bandages during cellar aging. The cloth itself is inedible, but the rind contributes a savory cellar depth to the outer paste.
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 sweet caramel finish leans into a port or hard cider, and the savory aged body holds up to a stout or a heavier red.
Crisp fall fruit cuts the savory depth, and quince paste sweetens against the long cellar bite.
Video represents style and type of cheese - may not be an exact match in all cases.
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“A 500-farm dairy cooperative whose flagship clothbound is made in Vermont and then handed off to Jasper Hill's affineurs to be bandaged, larded, and cave-aged — co-op milk finished with artisan craft.”
Cloth-bandaged and larded wheels aged 9-14 months in the underground Cellars at Jasper Hill Farm in Greensboro, Vermont.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
