Two of Vermont’s expertly wrapped and cave-aged English styled clothbound cheddars, together in one irresistible kit.
These clothbound cheddars feature a smooth, creamy texture with a tendency to crumble but have their own pronounced flavor profiles that are unique to the cow’s milk from which they’re made.
Cabot Clothbound is produced and selected by the expert cheese makers and cheese graders at Cabot Creamery Co-op before being sent to the Cellars at Jasper Hill where they are left to age in a specially calibrated vault. Cabot Clothbound is aged 9-14 months and is made from pasteurized cow’s milk from one of Cabot’s Farm Families, the Kempton’s Farm. The flavor is deeply savory and slightly tangy with caramel sweetness to finish. The crystalline texture becomes creamy on the palate and features a delightful savory-sweet flavor balance. It is an approachable but complex natural-rind, bandaged cheddar with a crumbly texture and a nutty aroma and is naturally lactose-free.
Grafton Clothbound is a small batch, raw cow’s milk cheese that has been carefully wrapped in cheesecloth and matured for a minimum of 6-8 months in Grafton’s cave aging facility in the heart of Grafton Village, Vermont. It has a mottled gray rind with aromas of cave, mushroom and fresh butter. Grafton Clothbound Cheddar features flavors that are similar to a traditional English cheddar; grassy, nutty notes dominate with some lemony accents and a smooth, lactic body that carries through to a savory, meaty finish.
We guarantee it will be difficult choosing a favorite, but why not give it a try?
Available in two sizes - 8 oz. and 1 lb.
- Cabot Clothbound, 8 oz.
- Grafton Clothbound, 8 oz.
OR
- Cabot Clothbound, 1 lb.
- Grafton Clothbound, 1 lb.