You had me at Cabot. Oddly, it's much easier to find Tillamook cheeses (also delicious) here in Cincinnati, even though we're closer to Vermont. Cabot is rare, but I've found a store where they keep a good stash. I think I'll make this loaf in a cast iron pan. I'll feel more authentic that way. Not the bread - me. (Don't ask. I'm compelled to bake Irish soda bread in a cast iron pan. Makes no sense. I probably need help.)

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