After doing a little research, I recently discovered that we are currently one of only two (!) cheesemaking establishments in Canada that makes cheddar with the traditional clothbound method. (The other is in P.E.I.). And of course, no one uses our blend of Holstein, Guernsey, and Brown Swiss milk. So to say our cheese is unique is a bit of an understatement.
The clothbound method involves wrapping the cheddar (post-pressing into the wheel, of course) with cheesecloth and sealing the layers with lard. To the right you can see a picture of the cheddars aging in our cave in all their glory. After 6 months for our regular cheddar, or longer for our Aged, we peel off the lard and cloth to leave behind a cheese with a beautiful natural (and edible) rind and a intensely flavourful interior. The Aged Cheddar that we are currently selling in our on-farm shop and at farmers’ markets is particularly lovely.We started to make cheddar using this method about four years ago and we are so glad we did! It may be a little extra work, but the results are worth it!