Continuing a long line of fruitful culinary collaborations is this clothbound cheddar from a collective of Vermont's finest cheesemakers. Cabot makes these 35 pound wheels from the pasteurized milk of Holstein cows and delivers them to the neighboring Cellars at Jasper Hill for aging and maturation. The end result of this promising partnership: a nutty, complex, and perfectly sharp cheddar that proves American cheesemaking has trully come of age. Pair it with a fruity Cabernet or a big Brown Ale.