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.
Vault 5 is distinct from our other cave aged cheddars for the inclusion of Alpine-style cultures in the cheese make. This unique set of microflora help to develop sweet, nutty flavors as well as a more pliant, meltable texture.
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 texture. The sweet-savory balance of the cheese makes it an excellent match with smoky cured meats, apple preserves, or rich chestnut honey. Pair with a dry sparkling cider or a dark lager. It’s meltability makes Vault No. 5 a perfect contender for sandwiches like a French Dip.
Pasteurized cow's milkÂ
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