Randy Chandler
Cabot Creamery is a Vermont and New York State farmers' co-op that produces cheese that is packaged in Middlebury or Cabot, Vermont. The company makes a variety of cheeses, including cheddar, Light Cheddar, Monterey Jack, Pepper Jack, and Muenster, which are gluten-free and contain zero grams of lactose. While cheese used to be considered unhealthy due to its high fat and calorie content, it is now believed to have several health benefits when consumed in moderation. Cabot cheese is a good source of calcium and protein and can be a healthy part of a balanced diet.
| Characteristics | Values |
|---|---|
| Nutritional Value | Good source of calcium and protein, but also contains a high level of saturated fat, sodium, calories, and antibiotics. |
| Health Benefits | Recommended as part of a healthy diet in moderation. Can be eaten by those with lactose intolerance. |
| Taste | Bland, soft, and mushy. |
| Quality | Drop in quality associated with going national. |
| Owner | Farmer-member owned. |
| Production | Made from high-quality milk with precise temperature control. |
| Cows | Healthy, happy, and stress-free cows make the best cheese. |
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What You'll Learn
- Cabot Creamery's cheeses are gluten-free, except for a few products
- Their cheeses are a good source of calcium and protein
- The cheese is made from high-quality milk and precise temperature control
- The cows' environment, feed, and stress levels impact the cheese quality
- The cheese is a good option for those with lactose intolerance
Cabot Creamery's cheeses are gluten-free, except for a few products
Cabot Creamery is a Vermont-based dairy company that produces a variety of cheeses. The company has a strong focus on creating lactose-free cheese, making it a popular choice for individuals with lactose intolerance. In addition to being lactose-free, Cabot Creamery's cheeses are also gluten-free, with a few exceptions.
The company offers a diverse range of cheese products, including Cheddar, Light Cheddar, Monterey Jack, Pepper Jack, and Muenster. These cheeses are carefully crafted to contain zero grams of lactose, making them suitable for individuals with lactose intolerance. The process of cheese-making involves separating the curds from the whey, which contains most of the lactose. This natural aging process ensures that any residual lactose is completely broken down within 3 to 4 weeks.
However, it is important to note that not all of Cabot Creamery's products are gluten-free. Their boxed macaroni and cheese, spreadable cheddars, and deli cheese that is repacked at local grocery stores may contain gluten. The repacking process of deli cheese occurs in an environment where gluten is present, which could potentially lead to contamination. Therefore, the company cannot guarantee the gluten-free status of these specific products.
Cabot Creamery recognizes the importance of providing gluten-free options for its customers. All of their other products and ingredients, aside from the mentioned exceptions, have been meticulously researched and verified to be gluten-free. The company ensures that these products are produced in a dedicated gluten-free environment, giving customers confidence in the safety of their cheese choices.
In conclusion, Cabot Creamery prioritizes the dietary needs of its customers by offering a wide range of lactose-free and gluten-free cheese options. While most of their products are gluten-free, it is essential to be cautious and refer to product labels when purchasing their boxed macaroni and cheese, spreadable cheddars, or repacked deli cheese to avoid potential gluten exposure.
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Their cheeses are a good source of calcium and protein
Cheese has long been considered unhealthy due to its high fat and calorie content. However, research shows that cheese has several health benefits and can be part of a healthy diet when consumed in moderation.
Cabot's cheeses are a good source of calcium and protein. Calcium is essential for maintaining healthy bones and teeth, while protein is crucial for cellular growth and healing. Cabot's cheeses, especially their award-winning cheddars, are made from high-quality milk with high protein levels, resulting in cheese that is not only delicious but also nutritious.
The process of making cheese focuses on precise temperature control and the coagulation of milk into curds and whey. The whey, which contains most of the lactose, is drained from the curds. The curds are then pressed into cheese, and any residual lactose is broken down within 3 to 4 weeks. This natural aging process reduces the amount of lactose in the cheese, making it a good option for those with lactose intolerance.
In addition to calcium and protein, Cabot's cheeses also provide low-carb protein and important vitamins. Their cheeses are gluten-free, with the exception of a few products. The protein in Cabot's cheeses can help keep you feeling fuller for longer, making it a good option for those on high-protein diets for weight loss or muscle building.
While Cabot's cheeses offer these nutritional benefits, it's important to remember that they also contain saturated fat and sodium. Therefore, while cheese can be a part of a healthy diet, it should be consumed in moderation as a sprinkle on salads, casseroles, or sandwiches rather than in large quantities.
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The cheese is made from high-quality milk and precise temperature control
The process of making Cabot cheese focuses on two key factors: high-quality milk and precise temperature control. The quality of the milk used in cheese production is of utmost importance, as it directly impacts the taste and texture of the final product. To ensure the highest standards, Cabot sources its milk from healthy and stress-free cows, which are primarily Holsteins, known for their high milk production, and Brown Swiss, the breed with the second-highest protein levels in their milk.
The process of cheese-making begins with gathering this high-quality milk and pasteurizing it using metal plates and hot water to raise the milk's temperature to at least 161°F for a minimum of 15 seconds. This precise temperature control is crucial to ensure the milk is safe for consumption and to create the ideal environment for the next steps in cheese-making.
After pasteurization, the milk is transformed into cheese through a series of carefully controlled steps. Microbial-based enzymes are added to coagulate the milk, causing it to separate into curds (casein proteins) and whey. The whey, which contains most of the lactose, is drained, and the curds are cut into small cubes using stainless steel wires. Salt is then applied to enhance flavor, preserve the cheese, and slow acid development.
The curds are packaged under pressure into 42-pound blocks and vacuum-sealed before being aged in a temperature-controlled warehouse. This aging process is another critical aspect of cheese-making, as it further develops the flavor and texture of the cheese. Finally, after aging, the cheese is transported to stores, ready to be enjoyed by consumers.
By focusing on high-quality milk and precise temperature control throughout the cheese-making process, Cabot ensures the consistent quality and flavor that has made their cheese award-winning and beloved by consumers.
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The cows' environment, feed, and stress levels impact the cheese quality
The quality of cheese is influenced by several factors related to cows, including their environment, feed, and stress levels.
Environment
The environment in which cows are raised can impact the quality of the cheese produced from their milk. Free-roaming cows that graze on grass in open pastures are generally considered to produce higher-quality milk for cheese-making than those confined in barns or feedlots. This is because grass-fed cows contribute to improved soil health by fertilizing it with their manure, aerating it with their hooves, and stimulating it with their saliva. As a result, the soil can store more carbon, retain more water, and support a greater diversity of life, which positively impacts the quality of the milk produced.
Feed
The diet of cows also plays a crucial role in cheese quality. Grass-fed cheese, for example, tends to have a richer and more complex flavor profile compared to cheese made from the milk of grain-fed cows. This is because grass is the secret ingredient that enhances the flavor of the milk, which in turn affects the flavor of the cheese. Additionally, grass-fed cheese is associated with sustainable and regenerative agricultural practices, reducing the carbon footprint of the dairy sector and mitigating the impact of climate change.
Stress Levels
The stress levels of cows have been found to influence the suitability of their milk for cheese production and the quality of the resulting cheese. Cows with high and medium resistance to stress produce milk that meets the requirements for cheese preparation and has desirable technological properties. In contrast, milk from cows with low stress resistance has been deemed unsuitable for producing certain types of cheese due to its inferior fermentation characteristics. High stress sensitivity negatively affects the composition and technological properties of milk during its processing into cheese, potentially impacting the final product's quality.
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The cheese is a good option for those with lactose intolerance
Cheese is often touted as an unhealthy food due to its high fat and salt content. However, in moderation, cheese can be a part of a healthy diet, offering nutritional benefits such as protein, calcium, and vitamins.
Cheddar and other well-aged cheeses have minimal amounts of lactose, the dairy sugar that causes uncomfortable symptoms for those with lactose intolerance. This is because, during the cheese-making process, the curds are separated from the whey, which contains most of the lactose. The curds are then pressed into cheese, and any residual lactose is broken down within 3 to 4 weeks.
Cabot produces many cheeses that contain zero grams of lactose, including Cheddar, Light Cheddar, Monterey Jack, Pepper Jack, and Muenster. These cheeses are a good option for those with lactose intolerance, as they can be enjoyed without the uncomfortable side effects associated with lactose consumption.
In addition to being lactose-free, Cabot's cheeses also offer other health benefits. For example, their naturally-aged cheddars are a good source of calcium and protein, with one ounce containing an average of 7 grams of protein, or 14% of the daily recommended value. Protein is essential for cellular growth and healing, and it also helps keep you feeling full for longer.
So, for those with lactose intolerance, Cabot's lactose-free cheeses are a good option. They provide the nutritional benefits of cheese without the discomfort of lactose intolerance.
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Frequently asked questions
Cabot cheese can be a part of a healthy diet when consumed in moderation. It is a good source of calcium and protein, with one ounce of cheese containing on average 7 grams of protein. However, cheese usually contains a lot of calories, saturated fat, and sodium in small amounts.
You can sprinkle Cabot cheese on your favourite salad, pasta dish, or sandwich to add protein and calcium. Choosing quality cheese with distinct flavours allows you to use less cheese without compromising on taste.
Yes, Cabot produces many cheeses that contain zero grams of lactose, including Cheddar, Light Cheddar, Monterey Jack, Pepper Jack, and Muenster. In general, aged cheeses are suitable for lactose-intolerant individuals as lactose disappears within 3 to 4 weeks of the cheese being made.
