Frederic Melton
Clothbound cheddar is a rare tradition in American cheesemaking that involves wrapping fresh cheese curds in cloth bandages and ageing them in a cave for a minimum of 7 months. The bandage wrapping allows the cheese to breathe during the ageing process, resulting in a rich and complex flavour. The texture of clothbound cheddar is described as crumbly, with a nutty aroma and a sweet, crunchy, and crystalline texture. It is often paired with charcuterie, apple jelly, or chestnut honey, and paired with drinks such as off-dry sparkling apple cider, hoppy ale, or oaked Cabernet Sauvignon.
| Characteristics | Values |
|---|---|
| Flavour | Savory-sweet balance, Tangy and fruity, Caramelly, Nuttiness, Sweetness, Grassy, Lemony |
| Texture | Crystalline, Creamy, Crunchy, Crumbly, Rich, Flakey, Firm |
| Appearance | Rustic wheel, Speckled, Mottled gray rind |
| Aroma | Nutty, Cave, Mushroom, Butter |
| Aging | Wrapped in cloth, Coated in lard, Aged in a controlled environment |
| Pairings | Charcuterie, Apple jelly, Chestnut honey, Off-dry sparkling apple cider, Hoppy ale, Oaked Cabernet Sauvignon, Chardonnay, Chenin Blanc, Full-bodied reds |
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What You'll Learn
- History: A collaboration between Jasper Hill Farm and Cabot Creamery, it's been made since 2003
- Ingredients: Raw milk, salt, calf rennet and starter cultures are used
- Process: Fresh cheese curds are moulded, wrapped in cloth, coated in lard and aged
- Taste: Savory-sweet, tangy, fruity, nutty, and caramelly
- Pairing: Goes well with charcuterie, apple jelly, and off-dry sparkling ciders
History: A collaboration between Jasper Hill Farm and Cabot Creamery, it's been made since 2003
Cabot Clothbound Cheddar is the result of a collaboration between two Vermont cheese producers: Cabot Creamery and the Cellars at Jasper Hill Farm. The partnership began in 2003 when Cabot Creamery, one of the oldest and largest cheese and butter-making cooperatives in the country, approached Jasper Hill Farm with a proposition.
Cabot Creamery wanted to create a natural rind, clothbound cheddar cheese. However, they faced a challenge as none of their cheese-aging facilities could age this type of cheese, as all their cheeses were aged in cryovac plastic bags, preventing mold growth. On the other hand, Jasper Hill Farm, owned by brothers Andy and Mateo Kehler, had expertise in cheese aging and was already producing acclaimed artisan cheeses.
The collaboration between the two companies led to a unique process for creating Cabot Clothbound Cheddar. Cabot Creamery first makes the cheese wheels, which are then sent to the Cellars at Jasper Hill to be aged and cared for by a team of affineurs (experts in aging cheese). The affineurs wrap the cheese wheels in cloth, following the traditional British method of aging cheddar, and age them for 10-14 months in their underground cellars. This process allows the cheese to exchange air with its environment, enhancing its flavour.
The collaboration between Cabot Creamery and Jasper Hill Farm has been a success, with Cabot Clothbound Cheddar winning awards, including "Best in Show" at the American Cheese Society competition. The Cellars at Jasper Hill have expanded to a 22,000-square-foot operation to meet the demand for this popular cheese.
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Ingredients: Raw milk, salt, calf rennet and starter cultures are used
Clothbound cheddar cheese is made using raw milk, salt, calf rennet, and starter cultures. The milk used is sourced from a variety of cows, but primarily from Holsteins and Jerseys.
Raw milk is milk that has not been pasteurized, meaning it still contains all of its natural enzymes and bacteria. These enzymes and bacteria play an important role in the cheese-making process, as they help to develop the flavour and texture of the final product. Using raw milk also gives clothbound cheddar a more complex and intense flavour than cheeses made with pasteurized milk.
Salt is added to the milk to help control the cheese-making process. It slows down the growth of bacteria and helps to draw moisture out of the curds, which affects the texture and flavour of the cheese. Calf rennet is a natural coagulant that helps to set the milk, causing it to separate into solid curds and liquid whey. It is traditionally sourced from the lining of a calf's stomach, although vegetarian alternatives are now available.
Starter cultures are added to the milk to begin the process of fermentation. These cultures are good bacteria that feed on the lactose in milk and produce lactic acid, which gives the cheese its characteristic tangy flavour. Different starter cultures can be used to produce different flavours and textures in the final cheese.
The process of making clothbound cheddar cheese is a traditional one, requiring quality ingredients, patience, and attention to detail. The result is a complex, flavourful cheese with a signature tang and a crystalline texture that becomes creamy on the palate.
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Process: Fresh cheese curds are moulded, wrapped in cloth, coated in lard and aged
Clothbound cheddar is a traditional process that requires quality ingredients, patience, and alchemy. The first step in making this rare American cheese is to mould fresh cheese curds. These are shaped into wheels and then wrapped in cloth bandages or cheesecloth. The cloth is then coated in lard, which is sometimes heated to make the cloth stick to the surface of the cheese. This process is known as bandaging and allows the cheese to breathe more during the ageing process, intensifying the flavours.
The bandaged wheels are then placed on wooden shelves to age for 12-14 months, although some are aged for a minimum of 7 months, and others for a minimum of 13 months. During this time, they are constantly brushed, turned, and monitored for quality. The cheese develops a rustic crystalline texture that becomes creamy on the palate, with a nutty, sweet, and complex flavour.
The ageing process also affects the cheese's exterior, which develops a natural rind and bright hues. The flavour of the cheese intensifies closer to the rind, with a smooth, lactic body that carries through to a meaty finish. The final product is a deeply savoury cheese with a crumbly texture and nutty aroma.
Clothbound cheddar is a labour-intensive process that requires expertise and attention to detail. The result is a complex and flavourful cheese that has won awards and is enjoyed by devoted fans.
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Taste: Savory-sweet, tangy, fruity, nutty, and caramelly
The taste of clothbound cheddar cheese is a complex interplay of savoury-sweet, tangy, fruity, nutty, and caramelly flavours. This rare American cheesemaking tradition involves wrapping fresh cheese curds in cloth bandages and ageing them for several months to develop their signature flavour profile.
The savoury-sweet balance of clothbound cheddar makes it a versatile cheese that can be paired with a variety of foods and beverages. Its savoury notes, reminiscent of chicken broth and toasted nuts, complement charcuterie boards, while its sweetness makes it a perfect match for apple jelly or rich chestnut honey.
The tangy and fruity characteristics of clothbound cheddar add a unique dimension to its taste. This tanginess, along with its fruity notes, contributes to the cheese's overall complexity and depth of flavour. The fruity aspect is often described as resembling caramelised apples, providing a delightful contrast to the savoury and nutty elements.
The nuttiness of clothbound cheddar is another defining characteristic. This nutty flavour is enhanced by the ageing process, with the cheese taking on more complex and intense flavours the longer it matures. The aroma of the cheese also reflects this nuttiness, creating a multisensory experience for those who indulge in it.
Finally, the caramelly notes in clothbound cheddar provide a sweet and indulgent finish. This caramel sweetness, combined with the savoury and tangy elements, creates a delightful contrast that lingers on the palate. The crystallisation that forms during ageing also contributes to the cheese's crunchy texture, adding a satisfying mouthfeel to complement its flavour profile.
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Pairing: Goes well with charcuterie, apple jelly, and off-dry sparkling ciders
Clothbound cheddar cheese is a traditional process that requires quality ingredients, patience, and alchemy. The cheese is wrapped in cloth and aged for several months to over a year, allowing it to develop a deeper variety of flavours and a rich, flakey texture. This process also gives it a nutty aroma and a slightly tangy, sweet, and savoury taste.
Clothbound cheddar pairs exceptionally well with charcuterie. The salty, savoury meats complement the cheese's crystalline texture and sweet, nutty notes. The addition of apple jelly further enhances the pairing, providing a sweet contrast to the savoury charcuterie and a flavour bridge to the cheese's caramel notes.
When it comes to beverages, an off-dry sparkling cider is an ideal choice to accompany clothbound cheddar and charcuterie. The slight sweetness of the cider mirrors the cheese's caramelly sweetness, while the sparkling texture and acidity refresh the palate between bites.
For a more indulgent pairing, consider a rich chestnut honey. Its viscosity and depth of flavour will accentuate the cheese's creamy mouthfeel and savoury-sweet balance. Alternatively, a hoppy ale or an oaked Cabernet Sauvignon can also make excellent choices, with their respective bitterness and oakiness serving as a pleasant counterpoint to the cheese's sweetness.
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Frequently asked questions
Clothbound Cheddar Cheese is a rare American tradition of making cheese that involves wrapping fresh cheese curds in cheesecloth and coating them in lard or butter before they are aged for several months in a cave or cellar environment.
Clothbound Cheddar Cheese is typically aged for a minimum of 7 months, with some varieties being aged for up to 13 or 14 months.
Fresh cheese curds are molded into wheels and wrapped in cloth bandages or cheesecloth. They are then coated in lard or butter to make the cloth stick and placed in a cave or cellar to age. During the aging process, the cheeses are constantly brushed, turned, and monitored for quality.
Clothbound Cheddar Cheese has a savory-sweet balance of flavors with a signature tang and caramel nuttiness. It is described as having a rustic, crystalline texture that becomes creamy on the palate, with a tendency to crumble.
Clothbound Cheddar Cheese is available from several specialty cheesemakers and creameries, including Face Rock Creamery, Grafton Village Cheese, and Jasper Hill Farm in collaboration with Cabot Creamery. You can purchase it online or from select cheese retailers.
