description Calderwood Overview
Calderwood is an American blue cheese produced by Jasper Hill Farm in Vermont. It’s notable for its intensely flavorful profile developed through aging in the farm's natural cellars. The cheese utilizes cow’s milk and a traditional aged process resulting in a complex taste appreciated by experienced cheese consumers seeking distinctive flavors.
help Calderwood FAQ
What kind of milk is used to make Calderwood blue cheese?
Calderwood is crafted from cow's milk sourced at Jasper Hill Farm in Vermont's Northeast Kingdom. The use of cow's milk gives it a rich, creamy base that differentiates it from sheep's milk blues like Roquefort.
Where is Calderwood cheese aged?
Calderwood is aged in Jasper Hill Farm's natural underground cellars in Greensboro, Vermont. These cave-like cellars provide the cool, humid environment necessary for the blue mold (Penicillium roqueforti) to develop its complex flavor profile.
How does Calderwood differ from Jasper Hill's other blue cheese, Bayley Hazen Blue?
While Bayley Hazen Blue is Jasper Hill's best-known blue, Calderwood is distinguished by a different aging approach in the farm's cellars that yields a more intense, concentrated flavor. Both use cow's milk from the same farm, but Calderwood's process is designed to push the flavor into a bolder, more robust territory.
Can I pair Calderwood with wine like I would with other blue cheeses?
Yes, Calderwood pairs well with sweet dessert wines such as Sauternes or Port, which complement its sharp, pungent profile. Its intensity also works well with dark beers and full-bodied reds like Cabernet Sauvignon, similar to how one might pair other aged cow's milk blues.
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