Product Profile:
| Name |
Cabot Clothbound Cheddar |
| Code |
CABCLO |
| Producer |
Cabot Creamery |
| Origin |
New England (Vermont), USA |
| Milk Stock |
Pasteurised cow milk |
| Rennet Type |
|
| Format |
Large wheel |
| Size |
17kg approx. |
| Minimum Order |
1kg approx. |
| Qty Per Box |
Single wheel per box |
Description:
Cabot Creamery has been operating since 1930. This cooperative located in the hills of Vermont has been producing world class cheddars with Marcel Gravel as the head cheese maker.
Cabot Clothbound Cheddar weights about 17 kilos and although it is made with pasteurised milk, the flavour notes are those normally attributed to raw milk. The intensive process, the care and maturation required, limit the numbers that can be produced each year. What is achieved is a beautifully balanced cheese with a rich fruitiness and a full-bodied buttery texture. It finishes with a lingering nuttiness and caramel sweetness.
|
NUTRITIONAL INFORMATION
|
| servings per pack: 570 approx. serving size: 28g |
| |
per serve |
per 100g |
| Energy |
462kj |
1650kj |
| Protein |
7g |
25g |
| Fat, Total |
9g |
32.1g |
| - Saturated |
6g |
21.4g |
| Carbohydrates |
<1g |
<1g |
| - Sugars |
<1g |
<1g |
| Sodium |
180mg |
642.8mg |
| Ingredients: pasteurised cow milk, cheese cultures, salt, enzymes. |
Information for this profile sourced from AOAP Staff and Cabot Creamery http://www.cabotcheese.coop