Cabot Clothbound Cheddar

Cabot Creamery is one of the largest cheese producers in Vermont. The Cellars at Jasper Hill is one of the smallest. Together they make an excellent partnership doing what each does very well.  Every three months, Cabot produces 60 wheels of cheddar and then sends them to Jasper Hill where they are carefully wrapped and matured in their caves.

Sweet and folksy is this video from Cellars at Jasper Hill.  Illustrating their partnership which began back in 2003, when Cabot Creamery asked Jasper Hill Farm to age a special batch of English-style clothbound cheddar.  Huh, you say, where’s the wax? Not here, true lovers of cheddar know that real cheddar ages in  carefully wrapped layers of cloth as it ages in a cave so that it releases moisture resulting in a more pronounced, deeper taste.

The way the partnership works  is that the 40 lb. wheels are about a few days old, they are delivered to the Cellars at Jasper Hill.  Here the wheels are bandaged and aged anywhere from 10-14 months until the classic Cabot Clothbound flavor profile is present– sweet, butterscotch, savory, and nutty.

Fun fact from this video:  It takes 40 lbs of fresh curd to make a 32 lb. wheel.  Talk about flavor!


Murray Cheese Cave

As you linger in front of the massive cheese cases at Murray’s attempting to make a decision or three on what will be your next cheese, just below is many types of cheese aging to perfection.  This video is tempting.  Affinage, the careful maturation of cheese, is both an art and a science.  However, one thing I know for sure, I don’t think I could be left alone here.

Quick Way to Soften Cheese

We’re not really sure about this technique.  It is clever and the food scientists over at America’s Test Kitchen Feed are thorough. However it is billed as a time saver, which at 45 minutes versus the 60-ish minutes it may take employing the classic “old-fashioned” method of removing from the fridge, placing on the counter and walking away for 45-60 minutes. So enough of a curiosity to post it here as it is a bit of a curiosity.