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"There's efficiency and strength when we work together." This is the motto behind which the Cabot Creamery Cooperative has stood since their founding by Vermont Farmers in 1919. A cooperative in the truest sense of the word, Cabot’s owners are farmers working to provide the freshest milk possible to turn into Cabot cheese and award-winning cheddars. From that point, their master cheesemakers carefully age these cheddars until they deem them to be perfect enough to live up to the original farmer’s standards.
Cabot produces a range of cheeses, but cheddar is their most extensive and best-selling line. All Cabot cheeses are pasteurized, gluten-free, and suitable for vegetarians.
History of Cabot Cheese
Cabot Creamery Cooperative was founded in 1919, when farming was a low-cost occupation and many family farms produced farm more milk than they could sell on their own. The original idea was that these farmers could ban together to make butter, a more stable product than milk, and sell it throughout Vermont and the rest of New England.
The original cooperative consisted of ninety-four farmers, who paid their due of $5 per cow and a cord of wood to fuel a 1890’s-era creamery’s boiler. The Cabot Co-op sold its butter under the brand name of Rosedale. They did not actually sell under the Cabot name until quite recently – the 1980’s.
As America changed, many Eastern cities found themselves rapidly expanding as their populations skyrocketed. Cabot’s farmers used this to their advantage and became a principal supplier, sending their milk and butter south. As more American’s moved away from farming, the Vermont farmers found themselves supplying a greater and greater area.
In 1930’s Cabot took on a new venture, and history changed forever, when they hired their first cheesemaker. In 1989 Cabot won first place in the cheddar category at the U.S. Championship Cheese Contest held in Green Bay, Wisconsin This trend continued in the 90’s, as Cabot won every major cheese tasting award over the next few years.
Types of Cabot Cheese
Cabot produces a range of cheddars, from mild to 5 year sharp, along with a range of popular flavored cheddars. Three of the most popular flavored Cabot cheeses are habanero, horseradish, and jalapeno. Cabot also has a line of deli cheeses, including Swiss, Monterey Jack, Colby, Muenster, and American.
Cabot also works with Jasper Hill Farm, in Greensboro, VT, on a line of aged specialty cheeses. Cabot produces 35 lb clothbound wheels of cheddar, and then delivers them to Jasper Hill to be carefully aged for 10-14 months. This produces a cheese with the flavors of farmhouse craftsmanship, all built upon a base of Cabot’s cheesemaking skill and co-op sourced milk.
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