Cabot Clothbound Farmhouse Cheddar

Cabot Clothbound Farmhouse Cheddar


1kg Cut

The first time we heard about this cheese: we asked ourselves, how good could American Cheddar really be. The first time we tried it, we knew it was a world beater; 2 time World Cheese of the year winner, Cabot Creamery Cheddar - Finished at Jasper Hill Caves. 

The secret to creating Cabot Clothbound is threefold. 

  1. Rich green pasture, high rainfall and world class animal husbandry.

  2. Skilled cheesemakers from Cabot Creamery, a cooperative from Vermont, New England were let off the leash, with no budget or sale price in mind: they were simply told to make the best cheddar they could. They succeeded.

  3. Maturation at the most advanced Affinage Center in the world, the Caves at Jasper hill farm. A combination of old world technique and new world focus on science has created the perfect environment to mature this cheese to perfection.

A buttery gold in colour, unusual in itself for an American Cheddar, this cheese has great depth and complexity with fresh grass notes in the fore pallet, yielding to nutty and fresh flavours on the linger. 

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As a rule we recommend around 125-150 grams per person for after dinner and a little bit more is the cheese is the main attraction. Think of the typical block of butter you might buy at the supermarket, cheese and butter are approximately the same weight for size. A typical block of butter weight 250g.

If you're serving a larger crowd, hosting a buffet or plan on serving the cheese over a few days we recommend buying larger pieces of cheese. They typically keep better and larger pieces of cheese always look better when presented. 

If you need help selecting your cheese then you can

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Your cheese comes wrapped in the perfect paper to protect it, the paper achieves the best balance between allowing the cheese to breathe and providing the right humidity. You can order Formaticum cheese paper from our Larder section. 

Store cheeses in the darkest part of your fridge, wrapped in cheese paper, inside a small container. It will help prevent the cheese from drying out and stop it from absorbing any fridge odours. Cheese is alive, it needs a little bit of air movement, not a lot, and something to protect it from drying out. 


Cheese straight out of the fridge can be flat and lifeless. Slowly bring the cheese up to room temperature while still in it's wrapping. Australian Summers can be brutal on cheese so reduce the time out of the fridge according the the prevailing conditions. Try to avoid placing cheese under air conditioning vents as it will dry the cheese very quickly.