Cheese - Cabot Clothbound Cheddar

DESCRIPTION

While many East of the Rockies associate the Cabot Creamery with more industrial, supermarket cheeses this Clothbound wheel is the exception.  Aged in the Jasper Hill caves for just under a year, the flavor notes of this cheddar are reminiscent of some Northern England beauties that no longer come into the States.  With hints of toasted butterscotch and tangy cow's milk this cheddar is delicious whether served on a cheese plate or melted on a sandwich!

 

ORIGIN

U.S.A.

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized Milk

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - fresh or dried figs (cut in half), crackers, cracked olives with garlic and marcona almonds.

 

SUBSTITUTES

Prairie Breeze Cheddar is the closest in age, though a Cabot Clothbound Cheddar could also work.

 

INGREDIENTS

Pasteurized cow milk, cheese cultures, salt, enzymes.