Visitor Monitoring
Close
We’ll keep you in the loop on new cheese & deals!
And we’ll never sell or share your info.
Cart(0)
888-692-4339

Cabot Creamery
Cabot Clothbound Cheddar

$29.99/LB
Twice a year, we hand select Cabot's English-inspired clothbound cheddar aged by the Cellars at Jasper Hill. Our preferred flavor profile: a delicate balance of sharpness, slight nuttiness, and a caramelized, nearly candied sweetness. We like a firm, slightly crunchy paste that's never waxy, and unfolds with layers of toasted nut and cooked fruits. Produced from the pasteurized milk from a single herd of Holstein cows, our wheels hover in the 12-14 month range. Here, we've found complex flavors that balance the crisp crunch of fall apples and the nuttiness of big Brown Ales.

Just the facts

Country USA
Region Vermont
Maker Cabot Creamery
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Microbial
Age 10-14 months
Cheese Type Cheddar
Wheel Weight 25 lbs.
Pairing Recommendations

Pour a glass of...

  • Cabernet Sauvignon

    Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.

    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Appenzeller and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

     

  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne

    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
    Pair with: Slightly stronger cheese like sweet Prairie Breeze cheddar, or a mild washed rind like Keeley’s Across the Pond.

     

    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Hoppy Beers

    Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

Meet The Maker

Cabot Creamery isn’t just the logo you see stamped on each respectable hunk of sharp cheddar in your grocer’s deli case, but a means to support and nourish dairy farming throughout the Northeast. Founded in 1919 as a way to pool resources among New England’s dairy farmers, Cabot has grown to a cooperative sustaining 1200 family farms in New England and upstate New York. For most of Cabot’s cheeses, milk is pooled from a number of family farms, but for the one Cabot cheese we proudly offer, Cabot Clothbound Cheddar, the milk originates from a single source- George Kempton’s family farm in Peacham, Vermont, where a herd of Holsteins graze green Vermont pastures.

Reviews
Cave Aged Cabot Clothbound Cheddar zoom