Patrick Oconnell
Cabot Creamery Cooperative uses a microbial-based enzyme (rennet) to manufacture its award-winning cheeses. This microbial-based enzyme coagulates the milk into curds and whey and is approved for vegetarians. However, some products, such as Spreadable Cheddars, Shredded, and Sliced Cheeses, are processed and packaged in facilities that Cabot does not own, so they cannot guarantee that they are made with microbial enzymes. Cabot offers a range of kosher and halal dairy products, including cheese, cultured products, and butters, and their cheeses are certified by Tablet K. While Cabot's Clothbound Cheddar is made with vegetable rennet, it is rubbed in animal fat during the larding process, so it is not considered a vegetarian cheese.
| Characteristics | Values |
|---|---|
| Rennet Use | Cabot uses microbial-based rennet, an enzyme that helps turn milk into cheese, to manufacture all of its cheeses with the exception of its Processed American Cheese Slices, 5 Cheese Italian, and Mexican Blend Shredded Cheese. |
| GMO Rennet | It is unclear whether Cabot uses GMO rennet. However, Cabot does use microbial-based rennet, which is approved for vegetarians. |
| Kosher Certification | Cabot is certified kosher and offers a range of kosher dairy products, including cheese, cultured products, and butters. However, some products, such as shredded and sliced cheeses, do not qualify for kosher certification due to being processed and packaged in facilities that are not owned by Cabot. |
| Halal Certification | Cabot offers a broad range of halal cheddar cheeses that have been certified by the Islamic Food and Nutrition Council of America and by Tablet K, except for Clothbound, Spreadable cheeses, shredded, and sliced cheeses. |
| Animal Rennet | Cabot cheeses are made without any animal rennet, except for Clothbound Cheddar, which goes through a process known as larding and is rubbed with animal fat during maturation. |
| Milk Source | Cabot uses milk from a diverse supply of cows, including Holsteins, Jerseys, Aryshires, Brown Swiss, and cows from George Kempton's Farm in Peacham, VT for its Clothbound Cheddar. |
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What You'll Learn
Cabot uses microbial-based rennet
Cabot Creamery Co-operative uses a microbial-based enzyme (rennet) to manufacture all of its cheeses, except for its Processed American Cheese Slices, 5 Cheese Italian, and Mexican Blend Shredded Cheese. The microbial-based enzyme coagulates the milk into curds and whey. This process is approved for vegetarians and allows Cabot's cheeses to pass kosher certification.
Cabot's microbial-based rennet is central to its cheese-making process. The company sources milk from different cow breeds, including Holsteins, Jerseys, Aryshires, and Brown Swiss. These cows' milk is pasteurized, and a starter culture of bacteria is added, which affects the cheese's taste. Then, Cabot adds its microbial-based rennet, an enzyme that turns the milk into cheese.
The use of microbial-based rennet is essential for Cabot's kosher and vegetarian certifications. While Cabot's cheeses are certified kosher under the supervision of a rabbi, some products do not qualify due to processing and packaging in external facilities. Cabot also offers a range of halal cheddar cheeses that meet Islamic rules and regulations.
Cabot's commitment to sustainability, community, and the well-being of its cows is reflected in its cheese-making process. The company sources milk from happy and healthy cows, resulting in rich, buttery milk that serves as the foundation for its award-winning cheeses. Cabot's attention to detail and dedication to quality sources and precise temperature control result in the exceptional taste and texture of its cheese products.
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Cabot cheeses are kosher-certified
Cabot's kosher certification is supervised by a rabbi, and the company offers a broad range of kosher dairy products, including cheese, cultured products, and butters. Cabot's cheeses are certified by Tablet K, with the exception of Clothbound, Spreadable Cheeses, Shredded, and Sliced Cheeses (including American), 3/4 oz bars, and snack sticks.
Cabot's cheese-making process starts with high-quality milk, which is gathered and pasteurized using metal plates and hot water to raise milk temperatures to at least 161°F for at least 15 seconds. The milk is then rapidly cooled, and a starter culture of bacteria is added, which can affect the taste of the cheese. Rennet, an enzyme that helps turn milk into cheese, is then added.
Cabot sources its milk from different cow breeds, including Holsteins, Jerseys, Aryshires, and Brown Swiss. These cows are known for their high milk production, butterfat content, and protein levels, which contribute to the unique flavor and texture of Cabot cheeses.
It is important to note that while Cabot's Clothbound Cheddar goes through a process known as larding, where the cheese is rubbed with animal fat, it is not considered a vegetarian cheese. However, once the cheese has matured, there are no animal byproducts left behind.
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Some Cabot cheeses are halal-certified
Cabot Creamery Co-operative manufactures its cheeses using a microbial-based enzyme (rennet) that coagulates the milk into curds and whey. This microbial-based enzyme is approved for vegetarians and allows Cabot's cheeses to pass kosher certification.
Cabot is certified kosher and offers a range of kosher dairy products, including cheese, cultured products, and butters. Cabot maintains kosher standards under the supervision of a rabbi.
In addition to its kosher certification, Cabot also offers a range of halal cheddar cheeses. These cheeses have met the rules and regulations specified by a supervising Islamic Administrator. Cabot's halal cheeses are certified by the Islamic Food and Nutrition Council of America and by Tablet K.
Not all Cabot cheeses are halal-certified. The exceptions include Clothbound, Spreadable cheeses, Shredded, and Sliced Cheeses (including American), ¾ oz bars, and snack sticks. These cheeses are produced in facilities that are not owned by Cabot, so they cannot guarantee that they are made with the same microbial enzymes as their other cheeses.
To confirm if a Cabot cheese product is halal-certified, look for the corresponding icon on the packaging.
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Rennet coagulates milk into curds and whey
Cabot Creamery is a cooperative owned by farm families that produce award-winning cheeses. Their cheeses are made from high-quality milk from bovines, which include cows, oxen, goats, sheep, bison, and buffalo. Their most prominent source of milk is from Holsteins and Jerseys, with the latter having the highest butterfat and protein content of the six US registered breeds, making their milk excellent for cheese-making.
Cabot uses a microbial-based enzyme (rennet) to manufacture all of their cheeses, except for their Processed American Cheese Slices, 5 Cheese Italian, and Mexican Blend Shredded Cheese. The microbial-based enzyme (rennet) coagulates the milk into curds and whey. Rennet is an enzyme that helps turn milk into cheese. After the milk is pasteurized and cooled, a starter culture of bacteria is added, which affects the taste of the cheese. The starter culture is typically composed of mesophiles or thermophiles, with the former being the most common bacteria used, while the latter is chosen to make continental cheeses like Gruyère or Comté.
The microbial rennet used by Cabot is approved for vegetarians, and their cheeses pass kosher certification. However, some products, even those made with their vegetarian-approved microbial rennet, do not qualify for kosher certification as their processing and packaging take place in facilities that are not their own. These include Spreadable Cheddars, Shredded, and Sliced Cheeses (including American), 3/4 oz Bars, and Snack Sticks. Cabot Clothbound also does not qualify for kosher certification. Cabot recommends checking the packaging for the corresponding icon to confirm the kosher status of their products.
Cabot is certified kosher and offers a range of kosher dairy products, including cheese, cultured products, and butters. They are also certified by the Islamic Food and Nutrition Council of America and by Tablet K, except for Clothbound, Spreadable cheeses, Shredded, and Sliced Cheeses (including American), 3/4 oz bars, and snack sticks. Cabot cheeses are made without any animal rennet.
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Clothbound cheddar is not vegetarian
Cabot Creamery Co-operative uses a microbial-based enzyme (rennet) to manufacture all of its cheeses, except for a few products like the Processed American Cheese Slices, 5 Cheese Italian, and Mexican Blend Shredded Cheese. The microbial-based enzyme coagulates the milk into curds and whey, and it is approved for vegetarians. However, some products, even those made with vegetarian-approved microbial rennet, do not qualify for kosher certification as their processing and packaging take place in facilities that are not owned by Cabot. This includes Cabot Clothbound Cheddar, which does not qualify for kosher certification.
Cabot Clothbound Cheddar is made from pasteurized cow's milk and goes through a traditional process known as larding, where the cheese is rubbed in animal fat to provide food for microbes during the aging process. This process means that Clothbound Cheddar is not considered a vegetarian cheese, even though, once the cheese has matured, there are no animal byproducts left behind.
Cabot sources the milk for its Clothbound Cheddar from George Kempton's Farm in Peacham, Vermont, and the cheese is aged in the Cellars at Jasper Hill in Greensboro, Vermont. The cheese has a maturation period of 9 to 13 months and has sweet caramel, nutty, and milky flavors with a crystalline and creamy texture characteristic of English-style cheddar.
While Cabot's Clothbound Cheddar is not suitable for vegetarians, the company does offer a range of vegetarian-friendly cheeses. Cabot's cheeses are made with a microbial-based enzyme (rennet) that coagulates milk into curds and whey, and this enzyme is approved for vegetarians. Cabot also offers a range of kosher and halal cheeses, certified by the Islamic Food and Nutrition Council of America and by Tablet K, respectively. However, as mentioned earlier, Clothbound Cheddar is not included in these certifications due to its production and packaging processes.
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Frequently asked questions
Cabot Cheese uses microbial-based rennet, which is approved for vegetarians, to manufacture all of their cheeses with the exception of their Processed American Cheese Slices, 5 Cheese Italian, and Mexican Blend Shredded Cheese.
Rennet is an enzyme that helps turn milk into cheese.
Cabot Cheese is made from high-quality milk gathered from Holsteins and Jerseys, which is then pasteurized, cooled, and combined with a starter culture of bacteria and rennet.
