Grafton’s signature Clothbound Cheddar is wrapped in cheesecloth and cave-aged for a minimum of 7 months, a traditional method used for centuries in Britain and the pre-industrialized US. Aging in cloth allows this cheese to take on a deeper variety of flavors than its plastic-aged counterparts, and at a younger age. The texture is firm and creamy with a tendency to crumble.
Clothbound Cheddar has a mottled gray rind with aromas of cave, mushrooms, and fresh butter. Flavors are similar to a traditional English cheddar: grassy, nutty notes dominate with some lemony accents and a smooth, lactic body that carries on through a meaty finish.
Best served as a table cheese, or mixed with younger cheeses to add depth to a melted blend for cooking. Create a ploughman’s lunch of Clothbound Cheddar with a spicy tomato chutney, cured meats and pickles.
Old-World classics such as Chablis, Pinot Noir, Riesling. Wheat Beer, Red Ale. Dry or off-dry cider.
Aroma: Grassy, earthy
Texture: Firm and slightly crumbly
Color: Light golden, rind is mottled and earthy
Flavors: Mushroom, hazelnut, meat
Table cheese, paired with dried fruits, nutty bread, dark berries, grainy mustards. In cooking, this cheese melts well but boy, is that a treat in a cooking application.
Unpasteurized cow milk, salt, cultures, enzymes