In my opinion, this is the finest cheddar made.
I am not sure where the name Bound for Glory came from, but it fits. We first heard it at the excellent K. Horton Specialty Foods in the old Portland Public Market, and later at Golden Harvest in Kittery, and a few days ago at The Cheese Shop in Concord, MA.
Its proper name is Cabot Clothbound Cheddar, but it's not your ordinary supermarket Cabot Cheddar. Cabot cheddar is an excellent cheddar, miles beyond the common dairy case fare from Wisconsin, California, and upstate New York. Big 34-lb wheels of this excellent cow's milk cheddar are cloth-bound and then set to age for 10 to 14 months in the fabled Cellars at Jasper Hill.
The result is a slightly dry, characteristically crumbly Vermont cheddar of incredible complexity. It is sweet and sharp, grassy and earthy, melt-in-your-mouth poetry on your plate.
I like it with the Farnum Hill Ciders, or my own cellar cider when I have it.
Aki and Alex describe this better than I ever could in their excellent Ideas in Food blog.