Made originally for Saxelby Cheesemongers in NYC, the only cheese shop in New York devoted exclusively to American cheeses. How did we obtain it? We'll never tell. What we can tell you is that Calderwood is a pure farmstead, Vermont cheese. The milk comes from Jasper Hill Farm, the cheese is made and aged there and the hay upon which it lays while aging is from Jasper Hill as well.
That hay imparts a green, earthy aroma that belies the sweet, creamy cheese that resides beneath that hay specked rind. Raw cow's milk and an animal rennet is used.