We make only 120 wheels of clothbound cheddar each year. After 2 months in the coolers at the Farm, we transfer it for affinage (aging) to the Cellars at Jasper Hill in Greensboro, Vermont. There the cheese is wrapped in cloth and expertly cared for until it develops to peak flavor and is brought back to the Farm.
Our clothbound cheddar is cut by hand and vacuum sealed in 1 lb packages with variable dimensions. An exterior rind and bright hues from the natural aging process are normal for this cheese. The flavor intensifies closer to the rind. All our cheddar cheeses achieve their full flavor potential when brought up to room temperature by removing them from refrigeration a half hour to an hour before serving.
Ingredients: Raw Milk, Salt, Calf Rennet, Starter Cultures
Our clothbound cheddar is cut by hand and vacuum sealed in 1 lb packages with variable dimensions. An exterior rind and bright hues from the natural aging process are normal for this cheese. The flavor intensifies closer to the rind. All our cheddar cheeses achieve their full flavor potential when brought up to room temperature by removing them from refrigeration a half hour to an hour before serving.
Ingredients: Raw Milk, Salt, Calf Rennet, Starter Cultures
Try pairing with strong mustards, stout beers, and smoked hams, and add a loaf of bread to enjoy a classic ploughman’s lunch.
Nutritional Information goes here