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Vault 5 Cheddar (4 oz)


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Cabot Creamery was one of the first family farm cooperatives in Vermont, known today for quality cheddar cheese making. Jasper Hill Farm’s collaboration with Cabot led to the construction of the Cellars facility, which directly supports sustainable rural development in Northern Vermont. The cheeses made by Cabot for ripening at Jasper Hill compliment others made by the Farm and several farmstead producers nearby to comprise a collection that represents a dynamic ‘taste of place’. Jasper Hill Farm’s Sensory Team selects each batch of this modern cheddar recipe for cave-finishing within a specially calibrated vault. During ripening, cheeses lose moisture while the smooth texture of the paste becomes dense and concentrated. A handsome, natural rind forms, which hosts a diversity of microflora, each having an opportunity to impart unique aromas and thus overall complexity to the intensifying flavors. Finished cheeses are released for sale when the perfect balance of savory depth, lactic brightness, and salt caramel sweetness is achieved. These qualities pair exceptionally well with American pale ales, farmhouse ciders and medium bodied red wines.