A complex, natural rind, mature cheddar made by cabot cooperative creamery and ripened by jasper hill. Jasper hill farm’s sensory team selects each batch of this modern cheddar Recipe for cave-finishing within a specially calibrated vault. During ripening, Cheeses lose moisture while the smooth texture of the paste becomes Dense and concentrated. A handsome, natural rind forms, which hosts a Diversity of microflora, each having an opportunity to impart unique aromas And thus overall complexity to the intensifying flavors. Finished cheeses are released for sale when the perfect balance of savory Depth, lactic brightness, and salt caramel sweetness is achieved. These Qualities pair exceptionally well with american pale ales, farmhouse ciders And medium bodied red wines. Top 15 finalist at the american cheese society competition. Ingredients: pasteurized cow milk, cultures, salt, enzymes. (milk is sourced from local farmer-owners of cabot cooperative.)
