Randy Chandler
Cabot Creamery has been producing quality cheeses for over a century, with a range of cheddar cheeses that are stored and transported under specific conditions to maintain freshness and flavour. The Cabot Lamberton cheddar, for instance, is inspired by traditional British cheddars and is known for its balance of sweet and sour notes with a hint of saltiness. While there are no explicit mentions of Cabot cheese being meltable, the fact that it is a cheddar cheese, and therefore has a tendency to be oily and soft, suggests that it may very well melt under the right conditions.
| Characteristics | Values |
|---|---|
| Melting | Not mentioned |
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What You'll Learn
How to store Cabot cheese
Storing Cabot cheese correctly is essential to preserve its flavour and texture. Here are some tips to ensure your Cabot cheese stays fresh and delicious:
Optimum Storage Conditions
The ideal storage condition for Cabot cheese is in a refrigerator. Specifically, it should be stored in the coldest part of the fridge, usually at the back, and not in the dairy drawer. The optimal temperature range for cheese is 35-45 degrees Fahrenheit, and while Cabot cheese can withstand short periods without refrigeration, it is best to keep it as cool as possible at all times.
Packaging
Proper packaging is crucial to maintain the quality of the cheese. If your Cabot cheese is wax-covered or vacuum-sealed in a bag, it is already in the ideal packaging for the refrigerator. Once opened, the cheese should be stored in its original wrapper, with the open end tightly wrapped in plastic to prevent mould and allow the cheese to breathe. Bees Wrap, a natural alternative to plastic wrap, is also recommended for covering leftover cheese.
Transporting
When travelling with Cabot cheese, it is important to maintain its cool temperature. If travelling by car, the car should be air-conditioned, or the cheese should be stored in a cooler with a cooling pack. For air travel, it is best to keep the cheese refrigerated or on ice as close to the travel time as possible, and it should remain in its original packaging.
Serving
To experience the full flavour, aroma, and texture of Cabot cheese, it is recommended to bring the cheese to room temperature before serving. This will take some patience, but it is worth it! The cheese should be left covered but out of the fridge for at least an hour to rest and reach its optimum temperature.
Shelf Life
Cabot Cheddar has a relatively long shelf life when stored properly in the refrigerator. It can typically last for several months, though it is so delicious that you may find yourself buying a new block before the month is out!
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The best way to serve Cabot cheese
Cabot Creamery has been producing quality cheeses for over a century. The best way to serve Cabot cheese depends on the variety of cheese and your personal preferences. Here are some tips to help you get the most out of your Cabot cheese:
Storage and Handling
To ensure the best quality and flavour, proper storage of Cabot cheese is essential. Cabot cheese should be stored in the refrigerator, in the coldest part, which is usually at the back, rather than in the dairy drawer. The ideal temperature range for cheese is 35 to 45 degrees Fahrenheit.
If your Cabot cheese is wax-covered or vacuum-sealed in a bag, it is already optimally stored. Once opened, keep the cheese wrapped tightly in its original wrapper or, if that is not available, use parchment or wax paper. Do not freeze Cabot cheese, as this will negatively affect its texture, causing extreme crumbling.
Serving Temperature
For the richest flavour, aroma, and texture, bring your Cabot cheese to room temperature before serving. While Cabot cheese can withstand a short period without refrigeration, keep it cool as much as possible during transport or travel.
Pairing Suggestions
Cabot's Orne Meadows, with its nutty and caramelly notes, pairs well with blackberries or tart grapes and crisp crackers. For a traditional British cheddar experience, try Cabot's Lamberton, which has a firmer texture and a blend of sweet and sour flavours with a salty hit.
In summary, the best way to serve Cabot cheese is to ensure proper storage and handling, bring it to room temperature before serving, and pair it with complementary flavours and textures to enhance its unique characteristics.
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The different types of Cabot cheddar
Cabot Creamery is a co-op owned by hundreds of farms throughout New England and New York. The dairy cows from these farms provide the milk that makes Cabot's cheese. The company is based in Vermont, so its cheddar is often referred to as Vermont cheddar.
Cabot offers a wide range of cheddars, including:
- Vermont Sharp
- Seriously Sharp (formerly known as Hunter's Sharp)
- New York Extra Sharp
- Vermont Extra Sharp
- Alpine
- White Oak
The company also offers a variety of flavoured cheeses and non-cheddars like Swiss and mozzarella.
While the exact difference between these varieties of Cabot cheddar is unclear, it is known that the longer cheddar is aged, the sharper, tangier, and more sour it becomes. The sharpness of cheddar is also influenced by the region in which it is produced. For example, Vermont cheddar tends to be more pungent, while Wisconsin cheddar is usually more mild.
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The history of Cabot Creamery
Cabot Creamery, owned and operated by real farmers, has been making award-winning cheese and other dairy products since 1919. The Cabot Creamery Cooperative is an American dairy agricultural marketing cooperative owned by Agri-Mark, with a plant in Cabot, Vermont, and its administrative headquarters in Waitsfield, Vermont.
The original plant had a total investment of $3,700 (equivalent to $67,100 in 2024), paid by 94 farmers in proportion to the number of cattle they owned. The cooperative started out by making butter with excess milk, and began shipping its products south. In 1930, it started making cheese. By 1960, the cooperative had 600 member farmers, although the number of farms in Vermont and across the United States was steadily declining.
Following this decline in membership, the Cabot Farmers' Cooperative Creamery merged in 1992 with Agri-Mark, a cooperative of 1,800 farm families in New England and New York, and was reincorporated as Cabot Creamery Cooperative Inc., a wholly owned subsidiary of Agri-mark. In 1994, when the two companies merged, they had $30 million in sales. This figure rose to $350 million in 2008, and combined Agri-Mark sales across all brands reached nearly $1 billion in 2020.
Cabot Creamery has long championed a different kind of capitalism, valuing good governance, the environment, the community, employers, and customers as much as profits. In 2011, the Vermont Attorney General's office alleged that some Cabot products made in 2009 and 2010 could not be certified as free of rBST, a hormone that causes cows to produce more milk. Cabot settled with the state, agreeing to pay a $65,000 fine and to donate $75,000 worth of dairy products to local food banks.
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How to travel with Cabot cheese
Travelling with cheese may seem like a daunting task, but it can be done with relative ease as long as you follow the correct procedures. Here are some tips on how to travel with Cabot cheese:
Preparing Your Cheese for Travel:
Before packing Cabot cheese in your luggage, it is important to consider the duration of your journey and the potential for delays. Hard cheeses travel better than soft ones, so you're already off to a good start. If possible, ask the cheesemaker to shrink-wrap your cheese or vacuum seal it, as this will help preserve it. Additionally, getting a label with the manufacturer's address can serve as proof of provenance if needed.
TSA Regulations:
When travelling with cheese, it's important to be aware of TSA regulations. Blocks of cheese, shredded cheese, and cheese curds can be transported in either your carry-on luggage or checked baggage. However, spreads and dips, or "creamy cheeses" as the TSA refers to them, can only be transported in checked luggage. It is recommended to pack these with ice packs to keep them cool, and Renard's Artisan Cheese sells reasonably priced, pre-frozen ice packs for this purpose.
International Travel:
If you're travelling internationally, it is crucial to verify the rules of your destination. Some countries do not allow dairy products to be brought in, and regulations can vary. Always declare your cheese to avoid fines or penalties. As long as it's for personal consumption and not resale, you can bring almost any European cheese into the US.
Keeping Your Cheese Cool:
During your travels, you can keep your cheese cool by storing it in a cooler or refrigerator at your hotel or rental. If you're using ice packs, ensure they are completely frozen, or else they may be considered liquids and not allowed on the plane. Soft cheeses like spreads and shredded cheeses are a priority when it comes to keeping them cool, as they can spoil quicker.
Transportation Options:
You can transport your Cabot cheese by plane or car. If flying, follow the TSA guidelines mentioned above. If driving, simply pack your cheese in a cooler with ice packs to keep it cool during the journey.
In summary, travelling with Cabot cheese is feasible, and by following these guidelines, you can ensure your cheese stays fresh and safe during your travels.
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Frequently asked questions
Cabot cheese does melt, but it is not recommended to freeze it as it will compromise the texture and cause extreme crumbling.
Cabot cheese should be stored in the refrigerator, in the coldest part, which is usually the back. It is best kept in its original packaging or wrapped tightly in parchment or wax paper.
For the richest flavor, aroma, and texture, bring the cheese to room temperature before serving.
