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Things to Know Before Buying Cabot Cheese
The Facts
Is there anything better than cheese? Frankly, there may be no food that U.S. consumers love more than the irresistibly toothsome, almost mind-bogglingly versatile dairy product. Considering that the average American will eat 40 pounds of cheese in 2020 (about 2% of all the food the average person eats in a year, according to the USDA), well… it’s not an exaggeration to say that cheese stands alone.
Of course, like all things in life, not all cheeses are created equal. Perhaps it’s just a consequence of the modern world we live in, but reliable American cheese brands – those that haven’t devolved into over-processed monstrosities – are few and far between. Fortunately, when it comes to American-made cheese (as opposed to the over-processed, not-quite-cheese product known as American cheese), one brand has a virtually unmatched track record for producing delicious, eternally satisfying cheeses: Cabot.
Cabot Creamery – which sells a range of dairy products in addition to cheese – has been a staple in American homes for more than a century. Dating back to its founding in 1919 (via Cabot), the consistently reliable brand is known for its superior quality, freshness, and taste. Of course, whether by experience or reputation, you’re probably already aware of how amazing Cabot cheese is. But there’s more to this giant of the dairy industry than you probably know. So before your next trip to the cheese aisle, hitch a ride with us to the nearest farm and discover what you need to know before buying Cabot cheese.
Cabot is actually a cooperative owned by 800 farms throughout the Northeast.
As a widely known, century-old company, many might assume that Cabot has grown into an international behemoth over the years. It’s certainly true that the dairy company’s distribution network stretches far and wide, but contrary to what you might expect, Cabot is not owned by one person. In fact, according to Cabot Creamery, the company is a cooperative of 800 farms and co-owners.
Cabot was originally founded as a co-op in 1919 (via Burlington Free Press). As a co-op – a shared ownership business model in which each participating farm is an equal co-owner who agrees to, well, cooperate in all business practices – Cabot ensures that each member has an equal say in what happens. In other words, there’s no one person running the show, and every member of the co-op can be assured that their voice will not be ignored.
Like many other co-operatives, Cabot follows the Rochdale Cooperative Principles and the guidelines of the International Cooperative Alliance. From its entirely voluntary membership status to its expectation of fair financial contributions from members (among other defined values and principles), it’s clear that Cabot does more than just talk the talk. When it comes to taking care of its co-op members, it walks the walk.
Their famous cheddar is made in a meticulous six-step process.
Despite the unabashed love of all things cheese in the U.S., we can’t imagine that many cheese heads (even those outside the Green Bay, Wisconsin area) know the exact process required to make it. Milk from Cabot farms doesn’t just turn into cheese, it takes six crucial steps to become the brand’s beloved cheddar (via Cabot).
The first step involves pasteurizing fresh milk by heating it to 162 degrees Fahrenheit and holding it at that temperature for 16 seconds. According to Cabot, once its cheesemakers deem the pasteurized milk worthy, they move on to the second step – adding rennet, a coagulating enzyme, to begin the cheese development phase. The third step (which we suspect is Little Miss Muffet’s favorite) involves separating the not-yet-cheese into curds and whey, while the fourth step involves draining the liquid whey as the curds are cooked and further processed.
Once the curds are ready, Cabot moves on to the fifth step of packaging the curds into 42-pound blocks. This then leads to the sixth and final step of aging Cabot’s famous cheddar in a climate-controlled warehouse – which can take as little as three months or as long as five years.
Cabot has won dozens of awards over the years.
Cabot’s well-deserved reputation isn’t just the result of people praising its products after consuming them. Sure, that seems to have played a role in the company’s sterling public image. But when Cabot proclaims that it sells the best cheddar in the world, it’s not just a vain boast. It’s a statement backed up by the dozens (and dozens) of awards Cabot Creamery has won in numerous dairy competitions throughout its existence (via Cabot).
While first place in the cheddar category at the 1989 U.S. Championship Cheese Contest may have put Cabot on the map, the brand has continued to impress judges and cheese lovers alike with its consistently exceptional products. From national competitions to international events, Cabot has consistently brought home awards for its cheddar and other cheeses.
The recognition Cabot has received is a testament to the brand’s commitment to quality and craftsmanship. Each block of Cabot cheese is carefully crafted using traditional methods and the finest ingredients to ensure superior taste and texture. Whether you’re enjoying Cabot’s classic sharp cheddar or one of their unique flavored cheeses, you can be confident that you’re getting a product recognized as one of the best in the world.
Bottom Line
When it comes to buying cheese, Cabot is a brand that stands out. With its rich history, cooperative structure, meticulous cheesemaking process and numerous awards, Cabot Creamery has established itself as a leader in the dairy industry. Whether you’re a cheese connoisseur or simply enjoy a delicious slice of cheddar, choosing Cabot cheese is a decision you won’t regret.
So the next time you find yourself in the cheese aisle, take a moment to appreciate the story behind Cabot and the dedication that goes into each block of cheese. Whether you’re using it in a recipe, enjoying it on a cheese board, or simply enjoying a grilled cheese sandwich, Cabot cheese is sure to enhance your culinary experience. Trust the quality, tradition and taste of Cabot and enjoy a truly exceptional cheese.
FAQS
Is Cabot cheese made in the United States?
Yes, Cabot Cheese is proudly made in the USA. It is known for its superior quality and taste, which sets it apart from other cheese brands.
What makes Cabot Cheese unique?
Cabot Cheese is unique for a number of reasons. First, it is produced through a cooperative business model owned by 800 farms throughout the Northeast. Second, it follows strict quality standards and uses traditional cheesemaking methods that result in exceptional flavors and textures.
How is Cabot Cheese made?
Cabot Cheese undergoes a meticulous six-step process. It begins with the pasteurization of fresh milk, followed by the addition of rennet to initiate cheese development. The cheese is then separated into curds and whey, cooked and packaged into blocks. Finally, it is aged in a climate-controlled warehouse for optimal flavor development.
Does Cabot Cheese have any certifications?
Yes, Cabot Creamery follows the Rochdale Cooperative Principles and adheres to the guidelines of the International Cooperative Alliance. These certifications ensure fair and equitable practices within the cooperative and underscore the brand’s commitment to its members and the community.
Has Cabot Cheese won any awards?
Yes, Cabot Cheese has won numerous awards in dairy competitions over the years. Its cheddars and other cheeses have been recognized for their exceptional quality and taste. These awards confirm Cabot’s reputation as a producer of some of the finest cheeses in the world.
Where can I buy Cabot cheese?
Cabot Cheese is widely available in grocery stores and supermarkets throughout the United States. It is often found in the cheese aisle, and you can look for the distinctive Cabot Creamery branding on the packaging to ensure that you are purchasing genuine Cabot Cheese.