The Magic Ingredients Behind Cabot Cheese's Deliciousness

Cabot Creamery, a cooperative owned and operated by farmers, has been producing award-winning cheese and other dairy products since 1919. The cooperative was formed in Cabot, Vermont, by 94 families to secure their livelihood. While Cabot Creamery initially made butter with excess milk, it expanded into cheese production in 1930. Today, Cabot Creamery's cheese products are widely available, from Vermont to Florida, and have received numerous accolades, including being listed as one of the 100 great cheeses of the world by Wine Spectator in 2008.

Cabot Creamery Cooperative

The Cabot cooperative was formed in 1919 by 94 families from Cabot, Vermont, who pooled their resources in proportion to the number of cattle each family owned. Initially, the cooperative made butter from excess milk, but in 1930, it expanded into cheese production. By 1960, the cooperative had grown to include 600 member farmers. However, the number of farms in Vermont and across the nation was steadily declining, and the cooperative experienced a decline in membership.

To secure their future, the Cabot Farmers Cooperative Creamery merged with Agri-Mark in 1992, becoming Cabot Creamery Cooperative Inc., a wholly-owned subsidiary of Agri-Mark. This merger provided the cooperative with increased resources and stability. Agri-Mark, established in 1980, is a membership organization with members supplying equity capital and directly electing its directors. The cooperative model allows for retaining excess profits as equity, benefiting the farmer-members.

Cabot Creamery's cheese is made from local milk sourced from large farms in the region, including New York and Iowa, as Vermont alone cannot supply sufficient milk for their production needs. Their cheese has received numerous accolades, including Wine Spectator listing their cloth-bound cheddar as one of the "100 great cheeses" of the world in 2008. Additionally, their Monterey Jack received an award from the American Cheese Society in the same year.

Cabot Creamery has retail stores in Waterbury and Hardwick, Vermont, offering a range of cheese, dairy products, and limited-edition merchandise. Visitors to Vermont can explore these stores and discover an impressive selection of artisanal cheese, microbrews, hard cider, wine, and other specialty foods from the region.

History of the company

In 1919, 94 families from Cabot, Vermont, formed the Cabot Creamery Cooperative to ensure their livelihood, believing that they were stronger together than apart. With a total investment of $3,700 (equivalent to $67,100 in 2024), paid by the families proportionally to the number of cattle each owned, the cooperative started out making butter with excess milk produced and began shipping its products south. In 1930, it expanded its operations to include cheese-making.

By 1960, the cooperative had grown to include 600 member farmers, even as the number of farms in Vermont and across the United States was steadily declining. However, this number decreased over time, and by 1992, the Cabot Farmers Cooperative Creamery merged with Agri-Mark, a cooperative of 1,800 farm families in New England and New York, to become the Cabot Creamery Cooperative Inc., a wholly-owned subsidiary of Agri-mark.

Agri-Mark, a membership organisation incorporated in Delaware in 1980, also owns McCadam Cheese, which was established in 1876 by William McCadam in Heuvelton, New York. McCadam gained national recognition after winning a medal at the World's Columbian Exposition in Chicago in 1894 and expanded its cheese manufacturing to a facility in Chateaugay, New York, in 1934, amidst the Great Depression. This facility remains its primary cheese manufacturing site today. McCadam merged with Agri-Mark/Cabot in 2003, and as of 2012, about 1,200 members were located throughout New England and upstate New York.

Cabot Creamery has been making award-winning cheese and other dairy products since 1919. Wine Spectator listed its cloth-bound cheddar as one of the "100 great cheeses" in the world in 2008, and its Monterey Jack received an award from the American Cheese Society that same year. The cooperative has continued to receive numerous accolades for its cheese, including 19 awards at the United States Championship Cheese Contest.

Today, Cabot Creamery is owned and operated by real farmers, with a plant in Cabot, Vermont, and administrative headquarters in Waitsfield, Vermont. While Cabot sources milk from outside Vermont, including from large farms in New York, its cheese is aged and packaged in Vermont, contributing to the state's cheese legacy.

Awards and recognition

Cabot Creamery, owned and operated by farmers, has been producing award-winning cheese and other dairy products since 1919. The company's cheddar has been awarded "best in the world" on several occasions, establishing a Vermont cheese legacy. In addition to cheese, Cabot Creamery also produces butter and yogurt, which have won awards. Notably, the Extra Creamy Salted Butter placed second at the 2024 World Champion Cheese Contest and third at the USCCC.

In 2024, Cabot Creamery won gold for its Extra Sharp Cheddar, Monterey Jack, and White Oak Cheddar at the American Cheese Society (ACS) annual conference. The following year, at the 2025 United States Championship Cheese Contest (USCCC), Cabot's Mild Cheddar, Medium Cheddar, and Seriously Sharp Cheddar were awarded first place in their respective categories. The Mild Cheddar was described as buttery and mellow, while the Seriously Sharp Cheddar was described as "wild and complex."

Cabot Creamery/Agri-Mark took home 19 awards at the 2025 United States Championship Cheese Contest. The company also won the "best cheddar" title at a national cheese competition in Las Vegas in 2021, taking home 15 awards in total.

Cabot Farmers have been receiving sustainability awards since the 1950s. The prestigious award, given by the Commissioners of Agriculture for each of the six New England states, evaluates nominees based on production and financial management, environmental practices, contributions to agriculture and the local community, and overall excellence in farm management practices.

Ingredients and additives

Cabot Creamery, a cooperative owned and operated by farmers, has been making award-winning cheese and other dairy products since 1919. The cooperative was formed in Cabot, Vermont, by 94 families to secure their livelihood.

The primary ingredient in Cabot cheese is milk. While the company initially used milk from local farms in Vermont, it has since expanded its sourcing to include milk from large farms in the region, including New York and Iowa. This expansion was necessary to meet the demand for their cheese, which is sold in stores across the United States, from Florida to Texas.

The milk used in Cabot cheese production has been the subject of some controversy. 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 increases milk production in cows. This suggests that at least some of the milk used by Cabot may have come from cows treated with this hormone.

In addition to milk, Cabot cheese contains a variety of ingredients and additives that contribute to its unique flavor and texture. One example is xanthan gum, which is added to their cream cheese to stabilize it and give it a different consistency than traditional cream cheese. This can make cream cheese frosting more challenging to make.

Cabot's cheddar cheese, on the other hand, is known for its sharp flavor and lactose-free content. The lactose-free characteristic is achieved through the natural aging process of cheddar, a time-honored tradition that has contributed to the company's award-winning reputation.

The company's commitment to sustainability and innovation is also reflected in their ingredient choices. As the first B Corp-certified dairy cooperative, Cabot farmers leverage innovative practices to power their farms and manufacture their products more ethically. This includes using excess milk to create butter and cheese, as well as implementing high farm standards that have contributed to their business success.

Overall, Cabot Creamery's cheese products are the result of a careful combination of traditional cheese-making techniques, innovative farming practices, and a dedication to producing high-quality dairy products that are enjoyed by consumers across the United States.

Manufacturing and distribution

The manufacturing and distribution of Cabot cheese, a product of the Cabot Creamery Cooperative, have evolved over the years, with a rich history dating back to the early 20th century.

Manufacturing:

In 1919, 94 families from Cabot, Vermont, came together to form a cooperative, recognising their strength in numbers. Initially, the cooperative focused on butter production from excess milk, but by 1930, they expanded into cheese-making. Over time, the cooperative grew, reaching 600 member farmers by 1960. However, Vermont's farming industry faced challenges, leading to a decline in membership. In response, the Cabot Farmers Cooperative Creamery merged with Agri-Mark in 1992, creating the Cabot Creamery Cooperative Inc., a subsidiary of Agri-mark. This merger provided access to additional resources and expanded the cooperative's reach.

The process of making Cabot cheese involves traditional methods, including naturally ageing cheddar to achieve its signature flavour. The creamery's commitment to sustainability and innovation has led to it becoming the first B Corp-certified dairy cooperative, reflecting its ethical approach to manufacturing.

Distribution:

Cabot Creamery's administrative headquarters are in Waitsfield, Vermont, but its products have reached far beyond the state. The cooperative's cheese is distributed across the United States, with a presence in states like Florida, Wisconsin, and New York. The company has retail stores in Waterbury and Hardwick, Vermont, where customers can purchase a variety of Cabot cheese products and limited-edition merchandise. The Cabot Cruiser Cheese Truck also tours the East Coast, offering consumers a chance to sample their award-winning cheese and dairy products.

In addition to its own brand, Cabot Creamery, through Agri-Mark, also owns McCadam Cheese, based in Chateaugay, New York. This expansion further broadened the distribution network, allowing Cabot's cheese to reach a wider audience.

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