Avonlea Clothbound Cheddar: A Taste of Canada
Discover Avonlea Clothbound Cheddar, a Canadian cheese with rich flavor and traditional clothbound aging. Perfect for cheese lovers.
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Clothbound Cheese
Definition and Scope
Clothbound cheese refers to a category of cheeses encased in breathable cloth rather than wax or plastic. This traditional method involves wrapping the cheese in a cotton or muslin cloth, often coated with butter or lard. The cloth allows the cheese to breathe, promoting natural rind development and moisture loss. This technique is primarily used for hard, aged cheeses like cheddar and other territorial styles.
The scope of clothbound cheeses includes varieties that undergo extended aging periods, typically from several months to over two years. These cheeses develop complex flavors and textures due to controlled interaction with the environment. Clothbinding is distinct from other rind treatments, creating a unique category within artisan and farmstead cheese production. It represents a historical approach that continues in modern specialty cheesemaking.
Production Process
Clothbound cheese production begins after initial pressing and salting of the cheese curds. Cheesemakers wrap the formed cheese wheels in sterile cotton cloth, securing them tightly with string or pins. The cloth is typically treated with butter or lard to prevent excessive drying while maintaining breathability. This wrapping occurs before the cheese enters the aging cellar for maturation.
During aging, clothbound cheeses require regular turning and monitoring to ensure even development. The permeable cloth allows moisture to evaporate slowly while enabling oxygen exchange. This process encourages the growth of natural molds and bacteria on the rind surface. Cheesemakers may brush or turn the cheeses weekly to maintain proper rind formation and prevent undesirable mold growth.
Sensory Profile
Clothbound cheeses typically exhibit firm, dense textures that become crumbly or crystalline with extended aging. The paste color ranges from pale ivory to deep gold depending on the milk type and aging duration. These cheeses lack the plastic or wax coating found on commercial varieties, resulting in a natural rind that contributes to flavor complexity.
Flavor profiles of clothbound cheeses feature pronounced earthy, nutty, and savory notes with balanced acidity. The breathable cloth wrapping allows development of mushroomy, cellar-like aromas absent in vacuum-sealed cheeses. Aged examples often display caramelized, brothy characteristics with occasional crystalline crunch from tyrosine clusters. The rind contributes distinct fungal and bacterial notes to the overall tasting experience.
Culinary Applications
Clothbound cheeses serve as exceptional table cheeses for direct consumption with breads and fruits. Their robust flavors pair well with full-bodied red wines, craft ales, and cider. Cheesemongers often feature these varieties on cheese boards where their natural rinds provide visual appeal and textural contrast.
In cooking, clothbound cheeses grate well for topping dishes or incorporating into sauces due to their firm texture. They melt effectively in grilled sandwiches, soufflés, and baked pasta dishes while maintaining flavor integrity. The concentrated taste allows for economical use in recipes where smaller quantities can provide significant impact compared to milder cheeses.
Regional Examples
Traditional clothbound cheddar from Somerset, England represents the most famous example of this style. These cheeses age for 12-24 months in cloth wrappings, developing sharp, complex flavors. West Country Farmhouse Cheddar protected designation of origin status requires clothbinding and specific production methods within designated counties.
American artisans have adopted clothbinding techniques for various cheese styles beyond cheddar. Vermont producers create clothbound versions using local milk with aging periods adapting to regional climates. Contemporary examples include clothbound gouda-style cheeses and alpine varieties that benefit from the traditional wrapping method’s moisture regulation properties.