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Product
Information >
The
Story of Cabot |
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| Cabot’s
story begins over a hundred years
ago. |
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In 1893, a creamery was erected in
Cabot Vermont to convert the excess
milk of local farms into butter. Unfortunately,
the profits were not significant enough
for the creamery's owner to want to
continue the business. So, in 1919,
an enterprising group of 94 farmers
purchased the creamery from Mr. F.A.
Messer to preserve this outlet for
their milk. Each contributed $5 per
cow, which amounted to $3,700, and
a cord of wood to fuel the boiler.
The Cabot Farmers Cooperative Creamery
was born. |
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In
the early years, butter was the main product;
it was produced under the Rosedale label.
In the 1930s the Cooperative brought in
a seasoned cheesemaker and gradually turned
its attention to creating world-class cheese.
Cottage cheese and sour cream production
followed and by the mid-1950's Cabot Cooperative
Creamery had increased to 600 farmer owners.
In the 1980's the Cabot brand name
was born and the warehouse and Cabot Visitors
Center was built.
In 1992, Cabot Creamery merged with Agri-Mark,
Inc. combining to total 1,500 farmer-owners
and four milk processing facilities. Bolstered
by these expanded production facilities,
the Cabot brand of dairy products has become
extensive. Cabot products are sold throughout
New England, New York, the Mid-Atlantic
states, parts of Florida and California,
and in specialty food stores nationwide.
Over the years, Cabot's traditional cheddar
cheese has won every major cheese-making
prize awarded in the United States, including
‘Best Cheddar in the World’ at the 22nd
Biennial Cheese Championship. No other
cheese company can make this claim!
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People
often ask “how can a small New England dairy
cooperative be such a big cheese?”
here’s how—
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Cabot’s
herd mix of Jerseys and Holsteins produces
milk high in butterfat and milk solids,
providing a pure, rich base for cheese
and other dairy products
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Milk
produced in Vermont’s clean environment
is among the finest and freshest in
the world
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Cabot’s
cheese is crafted in the traditional,
time-honored way, with no additives
or preservatives
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Cabot
cheese is naturally aged from 2 to 6
months – there is no hurry Mother Nature!
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Cabot
focuses on quality control from raw
materials to finished product.
Pure, fresh wholesome milk, strict quality
control and adherence to traditional cheese
making methods add up to superior cheddar
flavor.
As it was 80 years ago, Cabot, Vermont is
still a sleepy little farm community tucked
into the rocky soil of Vermont's rolling
green hills. And Cabot Creamery continues
to bring pleasure to the people who buy
their products, and value to the farmer-owners
who supply the milk.
Cabot offers cheese-tastings and tours of
its cheese-making facilities, so if you’re
visiting Vermont, consider a stop in Cabot.
Visit Cabot’s website for Visitor Center
hours, and call ahead for cheese-making
schedules.
www.cabotcheese.com |
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