It’s got the cave-aged flavor you’ll crave. A collaboration between Cabot Creamery (one of the oldest farm cooperatives in New England), and the respected Vermont dairy, Jasper Hill Farm, this cheese makes use of the latter’s underground aging facility. Specifically, Vault #5. Hand-selected vats of young cheese from Cabot are placed in a temperature and humidity-controlled cave within the cellars. Coated with lard, brushed, and turned in order to cultivate a natural living rind, the resulting cheese is smooth in texture (which makes it ideal for melting) and boasts bright and brothy notes with a salt caramel finish. The interplay of sweet and savory makes it a lovely partner for apple preserves or honey, as well as off-dry cider, malty brown ales or oaky red wines.
Nutritional information coming soon