In collaboration with Provisions International, New England Cheesemakers, and the Neighboring Food Co-op Association, we highlight two regional artisanal cheese producers each month. Check out these deals, good through April!
Cabot Clothbound Cheddar from Cabot Cooperative Creamery in Cabot, VT, aged at The Cellars at Jasper Hill in Greensboro, VT. Sale price: $14.99/lb (save $5)
In 2003, Cabot Creamery asked Jasper Hill Farm to age a special batch of English-style clothbound cheddar. This was the beginning of a revolutionary partnership. Kempton Family Farm in Peacham, VT was selected as the sole milk source for Clothbound, and Cabot makes this extraordinary cheese the old-world way - one vat at a time. Once unmolded from their shaping hoops, the infant wheels are individually wrapped with muslin and brushed with lard before they undergo a ten to fourteen month maturation period. The extra care involved in curing a clothbound cheese requires a customized aging environment, with proper temperature, humidity, and airflow. The cheddar vaults at the Cellars at Jasper Hill are majestic and awe-inspiring - Cabot Clothbound is truly a care for Clothbound and the wheels are tested, tasted, and monitored for quality during their entire life cycle.
Cabot Cooperative Clothbound Cheddar is best enjoyed on its own with a slice of crisp new apple or pear. It has all the characteristic texture of an English-style bandaged cheddar; smooth and dense, slightly brittle, with the sweet caramel and milky flavors that set it apart from other clothbound varieties. It is simultaneously sweet, savory, nutty, and tangy.
Scroll down for recipes using Cabot Clothbound Cheddar.
Rupert from Consider Bardwell Farm in Pawlet, Vermont. Sale price: $20.99/lb (save $4)
Spanning the rolling hills of Vermont's Champlain Valley and easternmost Washington County, New York, 300-acre Consider Bardwell Farm was the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell Himself. Today, the farm makes pasture based, raw milk, naturally rinded cheeses from its herd of 125 goats and 40 cows, all under humane standards set by Animal Welfare Approved. This singular Vermont farm represents the best of what local, sustainable agriculture can be: restoring and preserving critical working landscape and producing value added products which create a working rural economy.
Rupert is an aged, raw Jersey cow milk cheese inspired by great Alpine cheeses like Gruyère and Comté. These 25-pound mega-wheels age a minimum of six months, with a sharpness and complexity that gains with time. A long aging cheese like the old town of Rupert, VT, settled in 1761.
Also, don't miss out on our Cabot Monday Sale. Every Monday, select Cabot Creamery cheeses are 2/$5, for everyone!
Even more biweekly cheese sales can be found on our sales page here.
Spicy Breakfast Quesadilla With Cabot Clothbound Cheddar
4 large eggs
4 ounces Cabot Clothbound Cheddar, grated and divided into two portions
1 small jalapeño pepper, seeded and minced
2 scallions, minced
1 tablespoon unsalted butter
4 flour tortillas
Lightly beat eggs with half the grated cheddar, the peppers, and scallions, salt and pepper. Melt butter in a medium skillet over medium heat and lightly scramble eggs until just set. Remove pan from heat. Heat tortillas and place two on the counter. Divide the egg mixture evenly between the two, then sprinkle with remaining cheese. Cover the other tortillas and heat in an non-stick skillet for 3 minutes over medium heat, then turn and heat on the other side until the cheese is melted and the tortilla is just golden crisp. Cut into wedges and serve with salsa and sour cream.
Cream Biscuits With Cabot Clothbound Cheddar
Makes about 10 biscuits
2 cups unbleached white flour
2 teaspoons baking powder
½ teaspoon salt
1½ cups heavy cream
4 ounces Cabot Clothbound Cheddar, grated
Preheat oven to 450 F. Stir flour, baking powder, and salt into large bowl. Stir in the cheese. With a fork and a very light hand, stir in the cream a little at a time until no dry bits of flour remain and a soft dough has formed (you may not need all the cream). Turn the dough out into a lightly floured work surface and very gently knead it about 6 times. Pat the dough into a ¾-inch circle and cut rounds with a floured cutter, pressing scraps together to cut additional biscuits. Place biscuits 1 inch apart on a baking sheet covered with parchment paper and bake for 12 to 15 minutes or until golden. Serve with butter and honey.
Apple Crisp With Cabot Clothbound Cheddar
4 cups of mixed apple varieties cut into small pieces
2 tablespoons lemon juice or apple cider
⅓ plus 1/2 cup firmly packed brown sugar, divided
½ cup rolled oats, not quick cook
¼ cup unbleached white flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
pinch of salt
1 stick - ½ cup unsalted butter
8 ounces Cabot Clothbound Cheddar, grated
Preheat over to 350 F. Combine the apples, lemon juice or cider and the ⅓-cup of brown sugar in a medium bowl. Arrange evenly in an 8 or 9-inch square baking ban. In another medium bowl, combine the oats, flour, and spices to mix. Cut in the butter until the mixture is crumbly and forms pea-size little lumps. Gently mix in the cheese. Sprinkle this mixture evenly over the apples and bake for 35-40 minutes until the juices bubble up and the top is nicely browned. Let rest for 10 minutes and serve with heavy cream.