Cabot Creamery is one of the oldest family farm owned cooperatives in New England. The Cellars at Jasper Hill Farm is dedicated to supporting the working landscape of Vermont’s dairy farms. The Cellars is comprised of 7 cheese aging vaults - each suited to a different style of cheese and ripening process. Jasper Hill’s cheese team works with Cabot graders to hand select vats of young cheese that show promise for aging, and the blocks of cheese are shipped to the Cellars to age in Vault 5. Upon receipt the blocks are brushed and coated with lard in order to seal the cheese and cultivate a living natural rind. The cheeses are released for sale when they achieve a balance of flavor that is rich, brothy, caramelly and complex.
Pairing Notes: Malty brown ales and lagers, IPA’s, oaky chardonnay, juicy reds like Cabernet Sauvignon and Syrah