What does the term 'affinage' refer to in the context of Cabot Clothbound Cheddar?
What key difference separates Cabot Clothbound Cheddar from waxed or cryovaced block cheddars?
What does the legacy of Cabot Clothbound Cheddar signify beyond its winning awards?
What critical step in the production of Cabot Clothbound Cheddar helps regulate moisture during aging?
When comparing Cabot Clothbound Cheddar to traditional English farmhouse cheddars, which flavor notes are more pronounced?