CAVE
AGED
CHEese
AffineUr: Cellars at Jasper Hill CheeseMaker: Cabot PastEurized Cow Milk Aged 10-12 Months
Jasper Hill Farm is committed to preserving Vermont's working landscape. On-farm, underground
aging vaults are used to cave-age cheeses made by Jasper Hill as well as three other farmstead cheesemakers and select products from Cabot Cooperative. The Cellars’ seven vaults comprise a piece of
infrastructure designed to add as much value as possible the region's raw materials.
Cabot Creamery is one of the oldest family farm cooperatives in New England, primarily known for
their world-class line of cheddars. Jasper Hill works with Cabot graders to hand select vats of young
cheese that are suited to graceful cave-ripening. Upon arrival to 'Vault 5', a temperature and humidity
controlled cave within The Cellars, blocks coated with lard, brushed and turned in order to cultivate a
living natural rind. These traditional methods impart unique complexity to the developing cheese.
Batches are released for shipping when the perfect balance of texture and flavor are achieved; bright
and deeply brothy with a salt-caramel finish and supple, crystalline texture. The sweet-savory balance
of the cheese makes it an excellent match with charcuterie, apple preserves, or rich chestnut honey.
Pair with an off-dry sparkling cider, malty brown ale, or an oaked Cabernet Sauvignon.
Random Weight: 10-12oz
Case Pack: 28 Pieces
Pallet Count: 72 Cases
Ti x Hi: 12cs x 6cs