Bushra Griffith
Cabot Creamery is a cooperative owned by farmers from more than 800 family farms across New England and upstate New York. They produce a variety of cheeses, including cheese bars, from pure, rich milk sourced from their farms. Cabot's cheese bars are made with pasteurized cow's milk and microbial rennet. The company also produces other products like cream cheese, whipped cream, and spreadable cheddars, which are sourced from plants that may contain nuts or tree nuts.
Cabot Cheese Characteristics
| Characteristics | Values |
|---|---|
| Type of Milk | Pasteurized cows' milk |
| Lactose Content | 0g per serving |
| Gluten Content | Gluten-free |
| Texture | Creamy and smooth |
| Taste | Slightly acidic with nuances of sweetness and a rich buttery tang |
| Salt Content | Minimal |
| Nut Content | May contain nuts or tree nuts |
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What You'll Learn
Cabot's cheese-making process
The pasteurized milk is then poured into temperature-controlled vats, where a starter culture of lactic acid is added. This step is crucial in achieving the proper acidity level for the milk. The pH, water activity, and salt concentration must be carefully set to allow the natural chemical reactions in the cheese to occur properly during the aging process. These reactions can vary from vat to vat due to subtle flavour differences in the milk, influenced by factors such as feed and weather.
The milk then coagulates into curds and whey with the help of a microbial-based enzyme. This enzyme is approved for vegetarians, and it also allows the cheese to be kosher-certified. In the past, whey was considered a by-product, but now it is converted into whey powder, a valuable commodity rich in protein and sold to food manufacturers.
The natural chemical reactions during the aging process are what give Cabot's cheeses their unique flavours. Some vats of cheese are aged for years, allowing their flavours to compound, while others are not. Experienced cheese graders at Cabot determine when each batch of cheese is ready for packaging, ensuring that only the best product reaches consumers.
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The farms that supply Cabot's milk
The Cabot Creamery Cooperative is a dairy agricultural marketing cooperative owned by Agri-Mark. The cooperative was started in 1919 by 56 dairy farmers in Cabot, Vermont, who were looking to make use of their excess milk. Initially, they made butter, but soon expanded into cheese, and the rest is history. Today, Cabot is owned by 800 farm families from New England and New York State, who share profits based on the amount of milk they ship annually.
Cabot's biggest business is cheese, with 70% of the milk produced by Agri-Mark's 870 farmers going into cheddar, Monterey Jack, and other cheeses. About 240 of these farmers are in Vermont, with another 400 or so in upstate New York, and the rest spread across Connecticut, Rhode Island, Massachusetts, New Hampshire, and Maine.
Cabot has had a long and dynamic history, and the company has faced many challenges over the years, including low milk prices, labour shortages, and increased operating costs. Despite these difficulties, the cooperative has continued to grow and thrive, with investments in plants and machinery upgrades, as well as mergers with other farms, such as the 2012 partnership with Dankin Farm, which have increased its production capacity.
The farmers who supply Cabot's milk focus on producing high-quality milk, while their employees craft the cheese and work to improve local communities through volunteerism, community service, and sustainability initiatives. Cabot's cheese has won numerous awards for taste, including first place in the 2016 American Cheese Society Contest for their Old School Cheddar.
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The nutritional content of Cabot cheese
Cabot Creamery Cooperative offers a wide selection of award-winning cheeses made with pure, rich milk sourced straight from family farms. Their cheeses are known for their nutritional content and are often chosen by consumers for their specific dietary needs.
One of the standout features of Cabot cheeses is their lactose content, or rather, the lack thereof. Cabot produces several cheeses that contain zero grams of lactose, including their popular Cheddar, Light Cheddar, Monterey Jack, Pepper Jack, and Muenster varieties. This is significant because lactose is the major carbohydrate in milk, and its absence in aged cheeses makes them suitable for individuals with lactose intolerance.
In addition to being lactose-free, Cabot cheeses are also gluten-free, with the exception of a few products like their boxed macaroni and cheese, spreadable cheddars, and deli cheese that is repacked at grocery stores. The company takes great care to ensure that their products are safe for gluten-intolerant individuals, researching and verifying the gluten-free status of their ingredients and production processes.
Nutritionally, Cabot cheeses offer a balanced macronutrient profile. For example, 1 ounce of their Cheddar cheese contains approximately 110 calories, with 4% carbohydrates, 72% fat, and 25% protein. While the fat content may seem high, it's important to note that Cabot minimizes the use of salt in their cheese-making process, which is essential for balancing enzyme activity, expelling whey from the curds, preservation, and enhancing flavor.
Furthermore, Cabot is transparent about the ingredients and processes used in their cheese production. For instance, they disclose the use of monoglyceride, derived from vegetable oil, in their 75% Reduced Fat Cheddar to improve texture. They also explain the addition of palmitic acid and Vitamin A to their reduced-fat milk products to maintain the stability and nutritional value of the cheese.
Overall, Cabot cheeses are a nutritious option for consumers, offering a range of gluten-free and lactose-free cheeses with a balanced nutritional profile. The company's commitment to transparency and high-quality ingredients makes their products a popular choice for those seeking delicious and nutritious cheese options.
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The taste and texture of Cabot cheese
Cabot is a well-known name in the cheese industry, offering a wide selection of award-winning cheeses made with pure, rich milk from family farms. The company is based in Vermont and has a farmer's store where customers can sample their range of cheeses.
Cabot's Seriously Sharp Cheddar cheese has been a popular product for many years, known for its unique sharpness and ultra-crumbly texture. However, some customers have noticed a change in the product's quality, with reports of a rubbery texture and a less distinct flavour.
Despite these concerns, Cabot's Sharp Cheddar cheese remains a favourite among cheese enthusiasts, with some describing it as "the best taste test I've done so far". The Vermont Sharp Cheddar Cheese is particularly notable, having won every major award for taste. It is described as a brilliant, bold cheese with an average age of 9 months.
The Vermont Extra Sharp Cheddar Cheese is another standout product, known for its creamy, consistent texture and classic "Northeast Bite". This cheese is long-aged, with an average age of 12 months. Other varieties of Cabot's Sharp Cheddar include the White Oak Cheddar, which is known for its sweetness, and the Lite 50 Cheddar, which has a milder flavour and a rubbery texture.
In addition to their popular cheddar cheeses, Cabot also offers a non-fat cottage cheese that is rich in taste and texture while being relatively low in fat. It has a soft, medium to large-sized curd and a fresh flavour, making it a great option for those with dietary restrictions.
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Cabot's gluten-free products
Cabot is a cooperative owned by farmers, with over 800 family farms across New England producing dairy products. While I could not find explicit information on Cabot cheese bars, Cabot does offer a wide selection of award-winning cheeses made with pure, rich milk from these family farms.
Cabot also offers a variety of gluten-free products and recipes. For those who are gluten-intolerant or prefer gluten-free options, Cabot provides a range of choices:
- Gluten-free recipe options: Cabot encourages customers to try their gluten-free recipes, such as the lactose-free skillet pepper jack chicken with avocado salsa or the Greek yogurt mashed potatoes.
- Chocolate pudding dessert: Cabot suggests trying a guiltless chocolate pudding dessert made with Greek yogurt from their farm families.
- Homemade ricotta cheese: This gluten-free option can be used in both sweet and savoury dishes, adding a sophisticated touch to recipes like cannoli, pound cake, pizzas, and pastas.
- Baked ricotta dip: This warm and creamy gluten-free dip is perfect for any event and can be customised with optional add-in flavours and toppings.
- Twice-baked sweet potatoes: A great option for backyard dinners or camping adventures, this make-ahead recipe is easy to prepare and takes you from freezer to campfire.
- Chocolate Crunchies: Cabot offers gluten-free chocolate crunchies as a filling choice.
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Frequently asked questions
Cabot cheese is made with pure, rich milk from family farms across New England and upstate New York. Their cheese bars are made with pasteurized cow's milk.
Cabot cheese bars are a good source of protein and calcium. They contain 0g of lactose and are gluten-free.
Cabot cheese bars contain salt, which is necessary for flavour and preservation. Cabot uses as little salt as possible while still ensuring the cheese is safe to eat. Cabot cheese bars also contain microbial rennet and annatto, which is added for colour.
Cabot produces a range of other dairy products, including cream cheese, whipped cream, and spreadable cheddars. These products may be sourced from plants that contain nuts or tree nuts.
