We all know the name Cabot, but this first-to-market cheese represents a new commitment to American artisan cheesemaking. Using the pasteurized milk of Holstein cows from George Kempton's neighboring farm in Peacham, Cabot produces these 35 pound clothbound wheels and delivers them to neighboring Cellars at Jasper Hill within 2 to 5 days for aging and maturation.Upon arrival, the Kehler brothers brush each wheel with melted lard to promote sturdy rind development and turn the cheese daily for three weeks. The wheels are then turned and brushed weekly as they develop alongside Jasper Hill's own cheese, for 10-12 months. The resulting cheese offers a stunning array of flavors: the firm, slightly crunchy paste is never waxy, and unfolds with layers of toasted nut, toffee and cooked fruits. This is no one dimensional sharp cheddar. Proof that quality milk and careful aging produce inimitable cheese.