the cheese blog

Cabot Clothbound Cheddar

I’m in catch up mode right now with recent cheese reviews (more about that in future posts). The following posts are from several cheeses I tried on a recent visit to Houston.

The first cheese was Cabot Clothbound Cheddar. I had been looking for this cheese for quite a while around Philly and was never able to locate any. I happened across some (can’t remember where now!), so I figured why pass up the opportunity.

Cabot Clothbound Cheddar is made from unpasteurized Holstein cow’s milk from a neighboring farm to Cabot (according to Murray’s). The cheese is then moved to Jasper Hill for maturing in their caves, which takes between 10 and 12 months. My tasting notes were simple and to the point – “lovely color. marbled. very complex taste. sweet (dried fruits), earthy, nutty, tang on the front.” This is serious cheese that gives a serious run against English clothbound Cheddars. However, I can’t take credit for the best tasting notes of the night – “mummy bandages. wondering if this cheese is from the upper or lower nile.” Overall, Cabot and Jasper Hill have created a terrific cheese. I was really pleased to finally try their clothbound Cheddar and it certainly didn’t disappoint.