Cabot Clothbound Cheddar is an award-winning artisan cheddar cheese created through a partnership between Cabot Creamery and Jasper Hill Farm in Vermont. The cheese is made at Cabot Creamery using pasteurized cow's milk from Cabot Cooperative's family farms, then shipped to the Cellars at Jasper Hill where it is bandaged with cloth, coated in lard, and cave-aged on wood shelves for 9-14 months. The result is a rustic, clothbound cheddar with a crumbly yet creamy texture featuring crystalline crunch throughout.

The flavor profile is rich and complex with medium acidity, caramel sweetness, and deeply savory notes reminiscent of chicken broth, toasted nuts, and peanut butter. The cheese has a natural rind and signature tang that balances beautifully with its nutty, slightly salty character. Each wheel weighs approximately 35 pounds and develops distinctive character during its careful aging process in specially calibrated vaults where wheels are constantly brushed, turned, and monitored for quality.

This cheese pairs exceptionally well with charcuterie, apple jelly, chestnut honey, hoppy ales, dry ciders, Chardonnay, Chenin Blanc, and full-bodied reds like Cabernet Sauvignon or Nebbiolo. The cheese won Best in Show at the American Cheese Society competition in 2006 and continues to earn awards, including 3rd place in the Cheddar category at ACS 2023. Uses vegetable rennet and contains lard from the aging process.

Nutrition per serving (1 inch cube, 28g): 120 calories, 7g protein, 1g carbohydrates, 9g total fat (6g saturated fat, 0g trans fat), 30mg cholesterol, 220mg sodium. Contains pasteurized milk, cultures, salt, and enzymes. Ripened by cellars at Jasper Hill, Greensboro, VT 05841 USA.