Award-Winning Butter

When Cabot Creamery Cooperative was founded in 1919, the very first product made in our creamery was butter. Cabot butter starts on the farm with our farmer's high-quality milk and is rich and delicious with either salt or no salt added. It gives just the right texture and taste to all your favorite recipes, from dreamy baked goods to savory classics. Cabot’s butter is award-winning and is a testament to our cooperative farmers’ enduring passion for making the world’s best dairy products. Over a century later, we are proud of our butter’s role in inspiring a closed-loop system that tackles food waste & creates renewable energy.  

Cabot butter is made with renewable energy. Butter-making byproducts are taken to Barstow's Longview Farm (a member of Cabot's farmer-owned co-op) and processed through an anaerobic digester, which creates renewable electricity, heat, and fertilizer.  Cabot purchases enough renewable energy to churn Cabot's high-quality butter. Cabot is proud of this closed-loop system. The creamery also makes exceptional milk powders, which have their own circularity story. Learn more about those energy and water savings here. 

Yes, Cabot Creamery received 16 awards at the American Cheese Society Awards ceremony held in Sacramento, California in 2025, including first-place in the butter category for Cabot’s Extra Creamy Premium salted and unsalted butters. Cabot’s Extra Creamy salted and unsalted butters also took home first-place honors at the 2025 National Milk Producers Federation awards as well as “Overall Best Butter”. 

Yes, Cabot butter is excellent for baking, especially unsalted butter. Butter gives baked goods a rich flavor, tenderness, and creates a melt-in-your-mouth crumb. That’s why many people say Cabot unsalted is the best butter for baking and prefer salted butter for cooking and spreading. Unsalted butter contains less water, controls flavor and helps process gluten in baked goods.  

The answer depends on what you are using the butter for. Salted butter is all-purpose and can be used in a variety of ways. Spread on your favorite crusty bread or top off veggies or pasta. Or use it in recipes when you’re not concerned about controlling the amount of salt, and the dish can benefit from the added seasoning.  Unsalted butter is best for baking as it has less water and does not affect the flavor of the recipe. It is also delicious as an all-purpose spreading butter. 

While butter can be kept at room temperature, we always recommend storing butter in the refrigerator at or below 40°F, or in the freezer, to ensure maximum quality and guard against spoiling. If you choose to leave your butter out, store it in an airtight or covered butter dish to prevent it from absorbing odors or attracting pests. Unsalted butter should always be refrigerated. 

Cabot butter can be frozen in its original wrapper until the sell-by date. However, to protect against “refrigerator flavor” we recommend wrapping the butter in foil or storing it in an airtight bag. Once thawed, Cabot butter should be stored in the refrigerator to preserve its flavor. 

There are four things to check to see if your butter has gone bad:

• - appearance (mold or if the color has changed from pale yellow to a darker yellow or brown)
• - texture (it’s grainy or overly sticky or slimy)
• - smell (sour, musty or generally unpleasant)
• - taste (sour, bitter or metallic in taste).

Use your senses and throw away any butter that is past its prime. 

Yes butter is a dairy product with its main ingredient being cream from our farmers’ cows. Butter is not 100% lactose-free, but it contains only trace amounts (about 0.6g per 100g) of lactose because most of the milk sugars and proteins are removed during churning.