Cabot Creamery is one of the oldest family farm cooperatives in New England, primarily known for their world-class line of cheddars. Jasper Hill works with Cabot graders to hand select vats of young cheese that are suited to graceful cave-ripening. Upon arrival to a temperature and humidity controlled cave within The Cellars, blocks are coated with lard, brushed and turned in order to cultivate a living natural rind. These traditional methods impart unique complexity to the developing cheese.
Batches are released for shipping when the perfect balance of texture and flavor are achieved; bright and deeply brothy with a salt-caramel finish and supple, crystalline texture. The sweet-savory balance of the cheese makes it an excellent match with charcuterie, apple preserves, or rich chestnut honey. Pair with an off-dry sparkling cider, red wine or bubbles.