- Pasteurized Cow's Milk
- From Vermont
- Microbial (Vegetarian) Rennet
Not your typical supermarket variety Cabot cheddar. Cabot partners with the Cellars at Jasper Hill to produce this amazingly complex, clothbound cheddar.
The cheese is made with milk from only one source, Kempton Family Farm in Peacham, VT, to ensure the highest quality and consistency.
After production, the wheels are wrapped in muslin and taken to the Cellars at Jasper Hill in Greensboro, VT, where they are aged for 10-14 months in perfectly climate controlled conditions. The cheese is constantly tended to - brushed, turned, and observed - to make sure it ages to perfection.
The end result is a nutty, sweet, crumbly cheddar with just a bit of a sharp bite. The texture is delightfully flaky and crumbly.
Pair with a tart green apple or fresh pear, or try melting a thinly shaved slice atop a warm piece of apple pie. The bold nutty flavor also compliments brown & amber ales perfectly.