Our Cave to Co-op for January 2026 is Four Corners, a Welsh-style Cheddar, from Cobb Hill Cheese, Hartland, Vermont.
Nestled in Hartland, Vermont, Cobb Hill Cheese crafts raw Jersey-milk cheeses using traditional farmstead methods with care for their herd and the land. Four Corners is a Welsh-style cheddar made by hand on the farm from the milk produced by their cows, which graze on fresh grass from May through October.
The cheese is golden when made from summer milk and snowy white from late fall through early spring milk, reflecting the seasonal character of the herd. Each batch is crafted in a Dutch vat with culture, vegetable rennet, and salt, then brined in a whey-salt solution and aged in the farm’s natural cave. This process develops a natural rind that allows the
cheese to mature with a firm yet slightly crumbly texture, buttery tang, and subtle farmstead richness. As a Caerphilly-style cheese, a traditional Welsh cheese known for its mild, tangy flavor and approachable texture, Four Corners is versatile on a cheese board, excellent on its own, or incorporated into cooked dishes. Wonderful as grilled cheese or cheese and apple paninis. It pairs well with apples, pears, seasonal fruits, and nuts on a charcuterie board or with crisp dry white wine or pale ale.
Cobb Hill is an intentional cohousing community comprised of people learning to live lightly on the earth and building community among ourselves and with their Hartland neighbors. The intention of sustainability underlies the living, farming, land stewardship, learning, and teaching activities across all components of the community.
Welsh Rarebit
Recipe adapted from Chef Alex Vines on Wales.com
Ingredients
1 T butter
2 tsp all-purpose flour
1 tsp English mustard powder (or Dijon)
¼ tsp cayenne pepper
1–2 tsp Worcestershire sauce, plus extra to serve
½ cup beer
Pinch of sugar (optional)
10 oz cheese — ideally a 50:50 mix of Four Corners and mild cheddar
4 thick slices of good-quality white sandwich bread
Directions
1. Melt the butter in a small pan over medium heat. Stir in the flour and cook for 1–2 minutes.
2. Add the mustard powder, cayenne, and Worcestershire sauce. Stir, then gradually add the beer. Cook for another 2 minutes to cook out the flour.
3. Reduce heat to low. Add the shredded cheese a handful at a time, stirring until fully melted. (Adding all the cheese at once can cause the mixture to split.) Allow to cool slightly. This mixture can be made ahead and refrigerated.
4. Preheat your broiler or grill to high. Toast the bread slices on both sides. Divide the rarebit mixture among the four slices and spread evenly.
5. Place under the broiler until the cheese is molten and bubbling, 1–3 minutes. Score the top with a knife and drizzle with extra Worcestershire sauce if desired.
6. Serve with a leafy salad and mustard dressing for a light lunch, or add a fried egg on top. Alternatively, pair with fine chutney as a post-dinner cheese course.
