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This is Heading 2: Cabot Cheddar This is Heading 3: Cabot Cheddar This is Heading 4: Cabot Cheddar This is Heading 5: Cabot Cheddar This is Heading 6: Cabot Cheddar Lactose is a natural sugar found in milk and dairy...

As 2024 comes to a close, we’re looking back on an incredible year filled with delicious recipes, award-winning products, and memorable moments with our farmer-owned cooperative. Here are some highlights that made this year one for the books: Top Favorite...

When pie becomes law—add cheese! That’s right, this year marks the 25th anniversary of when apple pie became the official state pie of Vermont, and the Bill explicitly states that when serving apple pie, serve it with cheddar cheese. And...

This post was written & photographed by Gretchen Powers – filmmaker, photographer, and writer with a passion for storytelling and capturing the essence of a person, place or thing. The short summer season in Vermont is as lush as it is humid...

Join us at our two Cabot Store locations, Saturday September 7, 2024 - Saturday September 14, 2024 for Vermont Cheese Week! There are a variety of special events happening through the week as well as fun sampling opportunities with other Vermont Cheesemakers and...

Brierley Horton, M.S., RD is a dietitian nutritionist, content creator and strategist, and avid mental health advocate. She is co-host and co-creator of the Happy Eating podcast, which breaks down the connection between food and mental wellness. Here’s the quick...

Aged cheese has long held a special place in the hearts and taste buds of food enthusiasts and throughout the culinary world. The rich umami flavors and firmer texture developed over weeks or even years of curing make aged cheeses...

Nestled in the rolling green hills and mountains of Vermont, Jenna Howlett, recently crowned Miss Vermont and the daughter of a dairy farm's proud owners, is a true testament to the power of pursuing one's dreams and embracing diverse passions. ...

Sometimes you have to go back to go forward.  Twenty years ago, I worked in new product development for Cabot Creamery Cooperative. It was a time when Cabot had a willy-wonka approach to cheese, and we experimented with chutney, mushrooms,...

This post was written & photographed by Gretchen Powers – filmmaker, photographer, and writer with a passion for storytelling and capturing the essence of a person, place or thing. But how, might you ask do you put together such a beautiful board...

While Cabot butter is delicious all on its own, making compound butter is a great way to add in some extra flavor and take your cooking to the next level. Although it may sound complex, making compound butter is quite...

Kris Brock and her husband, Unc, both grew up around farming, but their families were not dairy farmers. Over the years, each were drawn to dairy. “Unc milked cows and I raised calves for another farm,” Kris explains. “It all...