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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Cotton Cloth Rind Cheese
Definition and Scope
Cotton cloth rind cheese refers to a category of cheeses whose rinds develop through contact with breathable cotton fabric during aging. This technique creates a natural, edible rind that regulates moisture and encourages specific microbial growth. The method is traditionally used for semi-hard to hard cheeses, allowing controlled evaporation and flavor development. These cheeses are distinguished by their textured, cloth-marked exteriors and complex interior pastes.
This category encompasses various milk types, including cow, sheep, and goat, with production spanning multiple cheese-making regions. The cloth binding supports the cheese structure during pressing and extended maturation periods. It represents a traditional approach distinct from waxed, washed, or bloomy rind cheeses. The scope includes both historical farmstead varieties and modern adaptations of this technique.
Production Process
Production begins with standard cheese-making steps: milk coagulation, curd cutting, and whey drainage. The distinctive phase occurs after initial pressing, when the cheese wheel gets wrapped tightly in sterilized cotton cloth. This cloth binding continues through the pressing stage to form the desired shape and density. The wrapped cheese then enters controlled aging environments for maturation.
During aging, the cloth wicks moisture from the cheese surface while allowing limited oxygen exchange. Cheesemakers periodically check and sometimes replace cloths to prevent undesirable mold growth. The aging period typically ranges from several months to over two years, depending on the desired characteristics. This process develops firm textures and concentrated flavors through gradual dehydration.
Sensory Profile
Cotton cloth rind cheeses typically exhibit firm, dense textures that may range from semi-hard to hard consistency. The paste often shows minimal elasticity and can develop crystalline protein clusters in longer-aged examples. Color varies from pale ivory to deep gold depending on milk type, fat content, and aging duration. Mechanical openings are typically small and scattered rather than prominent eyes.
Flavor profiles progress from mild and nutty in younger cheeses to intensely savory and complex in aged versions. Common tasting notes include brown butter, roasted nuts, caramelized milk, and umami richness. The rind contributes earthy, mushroomy, and sometimes slightly musty characteristics. These cheeses generally lack the pungent aromas associated with washed-rind varieties.
Culinary Applications
In culinary use, these cheeses perform well both as table cheeses and for cooking applications. Their firm texture makes them excellent for grating over pasta, soups, and salads when aged. Younger versions work well in sandwiches and cheese boards, where they provide substantial mouthfeel without excessive moisture. The robust flavor stands up to bold accompaniments like full-bodied wines and cured meats.
When heated, cotton cloth rind cheeses typically melt evenly while maintaining some structural integrity. This makes them suitable for baked dishes, grilled cheese sandwiches, and cheese sauces. Their concentrated flavor means smaller quantities can impart significant taste to recipes. The edible rind contributes additional texture and flavor complexity when included in preparations.
Regional Examples
England produces notable examples like cloth-bound cheddar, particularly from Somerset and other West Country regions. These traditional cheddars develop complex flavors through long maturation in cotton cloth. The method creates a natural rind that distinguishes them from modern plastic-wrapped alternatives. English cloth-bound cheeses typically exhibit earthy notes and crystalline textures.
American artisanal producers have adopted this technique for various original cheeses. Examples include Cabot Clothbound Cheddar from Vermont and similar styles from Wisconsin creameries. These New World interpretations maintain the traditional cloth-wrapping method while sometimes incorporating local milk characteristics. The approach has also been adapted for certain Italian and French mountain cheeses historically wrapped in linen.