Clothbound Cheddar - Pasteurized Cow's Milk - Greensboro, Vermont - Microbial (Vegetarian) Rennett
An award winning American cheddar with a deep, nutty, brown buttery and caramel flavors and a satisfyingly crumbly texture.
The milk is all sourced from a single farm in Peacham, Vermont. The young cheese is rubbed in lard and then wrapped in muslin cloth, which allows it to breathe during the aging process. This method of making cheese is similar to the techniques used in traditional English cheddars, and is what helps them develop so many nutty flavors and a crumbly texture.
Wine Pairing: Juicy whites with hints of apple and pear, try Anjou or Vouvray. For reds, try a varietal that leans towards darker fruit and earthier characteristics- Malbec or Carménère would be a good option.