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Cheese, ALL Cheddars
As it was early last century, Cabot is still a sleepy little farm town tucked into the rocky soil of Northern Vermont's rolling hills. Located there is the Cabot Creamery, a dairy cooperative dedicated to creating world-class cheddars while supporting the hard-pressed independent farmers who supply their milk. Established as a cooperative in 1919, the dairy farmers actually own the company! Cabot's best cheddar is called "Vintage Choice." Each block of Vintage Choice is hand-selected by Cabot's president. Aged undisturbed for 18 to 24 months, limited edition Vintage Choice is complex, opulent and full of nuances. After this long aging period, it takes on a full-bodied, rich, extra-sharp flavor. Cabot's finest cheddar has a texture that is more compact and a bit drier than authentic English Cheddar - different, not better or worse. Cabot Vintage Choice, set apart from other Cabot cheddars by its deep purple wax, is a wonderful product we wholeheartedly recommend. Please compare it to one of our fine English Cheddars and decide your own preference.
- Suitable for Vegetarians.
- Awarded 3rd Place in the American Cheese Society 2007 Awards in the Mature Cheddar category.
Foodies' favorite
By Rose the Newbie from Bloomfield Hills MI on 12/27/2007
Pros:
Creamy, Flavorful, sharp, sweet
Best Uses:
Melted
Describe Yourself:
a newbie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Cabot Vintage Choice Cheddar:
I sent this cheese to some friends who are top-drawer chefs and boy do I look smart! I got raves. One said it was the best cheddar he's ever had. Now I have to get some for myself because I'm dying to try it!
Vermont= Cheddar
By freebaracco from ct on 12/6/2007
Pros:
Firm, Flavorful, good and sharp, Pungent
Best Uses:
Hors d'oeuvre, Melted, Sandwiches
Describe Yourself:
Chef, Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Cabot Vintage Choice Cheddar:
Just a great all around cheddar, killer grilled cheese, on a cheese and fruit plate and I even melted some on some belgian waffels