Jasper Hill Farm Vault 5 Cheddar Loaf
$26.00 / Lb
- Pasteurized
- Microbial Rennet
- Age: 10 Months
- Cow Milk
- by Cabot Creamery
- United States
- ApproachableAdventurous
- SoftHard
Jasper Hill Farm’s Vault 5 Cheddar is like your favorite pair of jeans—an elevated everyday staple. Beneath the natural rind lies a bright yet brothy interior with a salty butterscotch finish. The sweetness is thanks to the addition of Alpine-style cultures, which also make this cheddar extra supple and meltable. This is a cheese that can go from day to night. Griddle a lunchtime melt with Blake Hill Orange & Bourbon Marmalade or craft an elegant board with Pacific Pickle Works Carriots of Fire.
Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes
Allergens: Milk
- The term cheddar refers not only to a style of cheese but also the process used to make it. Cheddaring is a technique where, after the curd is cooked and whey is drained, the curds are piled and cut into long slabs, which are turned and stacked over and over, consolidating and firming up as the rest of the whey drains.
- Jasper Hill works with their Vermont neighbors Cabot Creamery to select vats of young cheese from their line of cheddars that would be well-suited to cave aging.
- The cheesemakers add Alpine-style cultures to this cheddar, which gives it some unique characteristics—its texture is more pliable than a typically crumbly aged cheddar, its flavor a bit sweeter and nuttier, and its melting abilities enhanced.
- The Jasper Hill team brings the Cabot Creamery cheese to their cellars, which consist of seven aging vaults. This cheddar ages in its namesake room: vault 5.
- The blocks are coated with lard and matured for 8-12 months, turning occasionally to cultivate a natural rind. This brings some added complexity to the cheese that you don’t find in many block cheddars.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
- Cabot Creamery was founded in 1919 when 94 farming families formed a cooperative. It now encompasses 800 co-op farms across New England and New York.
- Across these farms, Cabot Creamery uses milk from a variety of cows but most prominently from Holsteins and Jerseys.
- In 2012, Cabot became the first dairy co-op to receive B-Corp certification.
- Cabot Creamery has launched a variety of sustainability initiatives related to water, energy, and waste.
- Their highly decorated cheeses have won awards from the World Championship Cheese Contest, the National Milk Producers Federation, and the International Cheese & Dairy Awards.
Family Owned
Gluten Free, Vegetarian
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