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Jasper Hills' Cabot Clothbound Cheddar (Vermont Pasteurized Cow's Milk Cheese)

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In our minds, the best cheddars aren't aged in plastic.  Real cheddar is carefully wrapped in layers of cloth and aged in a cave so that it releases moisture and develops a deep concentration of flavor.  

Venerable Vermont cheddar producer Cabot Creamery teamed up with the Kehler brothers at Jasper Hill Farm to produce our favorite American cheddar, Cabot Clothbound.  When the 40+ lb. wheels are but a few days old, they are sent over to the Cellars at Jasper Hill, where they are bandaged and aged anywhere from 10-14 months, until the classic Cabot Clothbound flavor profile comes out: sweet, fruity, savory, and nutty. 

Our cheese mongers work very closely with the Cellars at Jasper Hill to have the best-tasting wheels of Cabot Clothbound on our cheese wall.  The end result is a rich, buttery English-style cheddar with notes of caramel and toasted nuts. Enjoy it with a dab of apple cider jelly and nice brown ale.

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Region Vermont
Country of Origin United States
Cheese Type Hard
Type of Milk Cow
Flavor Profile Medium-strong
Rennet Type Microbial
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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


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