Comments on: Grafton Clothbound Cheddar, Vermont

By: Tome d’Aquitaine, France « Cheese + Champagne

Tome d’Aquitaine, France « Cheese + Champagne — Thu, 19 Aug 2010 11:15:10 +0000

[...] that neither could fully develop on its own (see Clothbound Cheddar, Cabot and Jasper Hill, and Grafton and Faribault Dairy). This cheese begins its journey in the Loire Valley (a premier goat-cheese-producing region) at [...]

By: mncheese

mncheese — Sat, 28 Nov 2009 23:15:47 +0000

Thanks for the update, Mateo! Colleen and I will see each other in January, so we’ll try to do the taste-off together. Dueling cheddars!

By: mateo

mateo — Sat, 28 Nov 2009 21:23:19 +0000

just a heads up that we are still receiving piles of Grafton clothbound cheddar at the Cellars…. and that tasting you suggested of cheddars aged underground 1500 miles apart is a truly fascinating exercise that demonstrates how much environment contributes to the sensory qualities of a cheese. Amazing!

By: dccheese

dccheese — Fri, 11 Sep 2009 16:34:30 +0000

@ Yuri – Yes, the Grafton is quite a bit paler than the golden toned Cabot, now that you mention it. I wonder why, different cow breeds?

By: Yuri Weber

Yuri Weber — Wed, 09 Sep 2009 23:45:28 +0000

That looks beautiful. We were just cutting up a wheel of Cabot clothbound this afternoon and it had such a different color. I’ll look out for the Grafton and try and get it in the Coop. Thanks!