Calderwood is a hay-ripened raw cow’s milk cheese made exclusively for Saxelby Cheesemongers by our good friends at Jasper Hill Farm. These 'hearts' of Calderwood are cylinders from the center of each wheel and make an incredible centerpiece for a show-stopping cheese board! Ripe Calderwood is firm, nutty, and complex with hints of earth, caramel, chestnut honey, toasted bread and tropical fruit. Approximately 1.7lbs each. Pairing notes: Vin Jaune, Riesling, Chenin Blanc, Arbois, Pale Ale, Amber Ale
The hay used to make Calderwood cheese is harvested from pastures surrounding Jasper Hill Farm and dried in a special hay drying machine. The Calderwood Cropping Center, the first machine of its kind in the United States, can dry hay in a matter of a few hours, where it would take 3-4 days to dry in a sunny field.
Jasper Hill Farm's founders, Andy and Mateo Kehler, observed a hay dryer in action in Parma, Italy—a region whose cheese calls for grass-fed milk, but whose climate is a bit too rainy for making consistent dry hay—and were inspired to bring the Italian technology stateside. The Cropping Center allows them to make high quality dry hay for feed that lasts the whole year, which is paramount to their quality standards as cheesemakers. Many of Jasper Hill's award-winning artisan cheeses are crafted from raw milk. Good quality hay is a key ingredient in the cheesemaking process, ensuring the microbiology of the cows' digestive systems and the milk itself is at an optimal place for cheesemaking.
Love Calderwood? Check out our selection of other delicious Alpine-style cheese.