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Quality Products

Brought to you by Cabot Creamery Cooperative
GTIN-13: 00078354707852

Clothbound Cheddar Wheel

For special events and professional chefs, Cabot can keep you well stocked in the cheddar you love to serve. Contact us today, and we'd be happy to quote you a price for a fourth of a wheel (about 8 pounds) or a half wheel (about 16 pounds) of our rich, hearty Clothbound Cheddar. Special Clothbound Cheddar orders can be placed by contacting the Cabot Annex store at 802-244-6334, and speak with Margo or email her at msayah@cabotcheese.coop.

Product Options Clothbound Wedges
Product FAQ
- How many gallons of milk are needed to make cheese and butter?
It requires 1.16 gallons (or ten pounds) of whole milk to make one pound of cheddar. To make one pound of butter it takes 2.47 gallons (or 22 pounds).
- How is Cabot cheddar cheese made?
First, high quality cows’ milk is gathered from Cabot’s farmer-owners, pasteurized, and then poured into a temperature-controlled vat. A starter culture of lactic acid is added to the milk, which enables the milk to reach the proper acidity.

When they are satisfied that the milk is ready to be turned into cheese, our cheesemakers add a coagulating enzyme. In about 30 minutes the curd forms. The curds are cut, stirred, and pressed together to form 42, 225, or 670 pound blocks of cheddar. The cheddar is then aged, packaged, and ultimately distributed for our consumers to enjoy.

- Why is my cheddar so crumbly?
As natural cheddar ages, it typically becomes drier and more crumbly in texture. Many Cheddar connoisseurs prefer this type of Cheddar. However, in extreme cases of crumbly cheddar, it is possible that the cheese froze, perhaps in transit or in storage. While the cheese is still fine for eating, melts well, and works nicely to flavor your favorite recipes, it may be more difficult to work with.
- Can people with lactose intolerance enjoy Cabot cheeses?
Yes, Cabot produces many cheeses that contain zero (0) grams of lactose including Cheddar, Reduced Fat Cheddar, Monterey Jack, Pepper Jack and Muenster. In general, eating any aged cheese should not affect those with lactose intolerance because lactose – the major carbohydrate in milk – disappears within 3 to 4 weeks after the cheese is made. For more information, click here
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Taste Award
Nutrition Facts
Serving Size 1 oz. (28 grams) (1 inch cube)
Servings Per Container Varies
Amount Per Serving 
Calories 110 
 Calories from Fat 80
% Daily Value
Total Fat 9g
Saturated Fat 6g
Polyunsaturated Fat 0g
Mono Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 30mg
Sodium 180mg
Total Carbohydrate <1g
Potassium 30mg
Dietary Fiber 0g
Sugars 0g
Protein 7g
Vitamin A 6%
Vitamin C 0%
Calcium 20%
Iron 0%

Percent Daily Values are based on a 2,000 calorie diet.

Your daily values may be higher or lower depending on your calorie needs.

Pasteurized milk, cheese cultures, salt, enzymes, annatto (if colored)