Jasper Hill Farm
pronounced "CAB-ot"
| Cabot Clothbound Cheddar is a unique Vermont cheese, blending industrial cooperative production (Cabot Creamery) with artisanal aging (Jasper Hill Farm). It uses single-source pasteurized Holstein milk from Kempton Farm, ensuring quality and consistency. Microbial rennet is used, but the rind is coated with pork lard, making it non-vegetarian. The cheese is aged 9–14 months in Jasper Hill’s Cellars under controlled temperature (52°F) and humidity (~90%), with the rind maintained by lard and cloth that fosters a natural microbial ecosystem. The result is a crumbly, crystalline cheddar with savory, nutty, caramel flavors and a natural rind. | |
| Country | USA |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Friable, Crumbly |
| Flavor Profile | Savory, Brothy, Caramel, Nutty |
| Wine Pairings | Oaked Cabernet Sauvignon, Pinot Noir |
| Beer Pairings: | Hoppy Ales, IPA |
| Food Pairings: | Charcuterie, Chestnut honey, Apple jelly, Maple syrup |
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JASPER HILL FARM