Despite being made in the Northeast Kingdom, Calderwood has never been sold at a cheese counter in Vermont. Until now. Dedalus was the lucky recipient of a 21lb wheel made by the Cellars at Jasper Hill exclusively for Saxelby Cheesemongers in New York City. Calderwood is washed in brine for 6 months before being coated in dry hay from the farm’s state-of-the-art hay drying facility. The wheels spend an additional 4 months in cryovac bags before being allowed to age out in the cellars. The rind is funky but the paste is delightfully sharp with a slight crunch.