Frequently Asked Questions

First, high quality cows milk is gathered from Cabot’s farmer-owners, pasteurized, and then poured into a temperature-controlled vat. A starter culture of lactic acid is added to the milk, which enables the milk to reach the proper acidity. When our cheesemakers are satisfied that the milk is ready to be turned into cheese, they add a coagulating enzyme. In about 30 minutes the curd forms. The curds are cut, stirred, and pressed together to form 42, 225, or 670 pound blocks of cheddar. The cheddar is then aged, packaged, and ultimately distributed for our consumers to enjoy. Learn more about Cabot's cheese making process.

During the manufacturing of the cheese curds, the pH, water activity, and salt concentration must be set at proper levels. This allows the natural chemical reactions in the cheese to function properly during the aging process. These natural chemical reactions vary from vat to vat due to the different subtle flavors from the milk, which are influenced by feed and weather. Some vats of cheese can age for years and continue to develop in flavor, while other vats do not. To ensure you receive the very best Cabot has to offer, we have cheese graders who have decades of experience to determine when Cabot's award-winning cheese is ready for packaging.

Yes. All of Cabot’s products are made from pasteurized milk. Pasteurization destroys undesirable pathogenic microorganisms, such as E. coli or Listeria.

It takes 1.16 gallons (or ten pounds) of whole milk to make one pound of cheddar. 

Cabot uses a microbial-based enzyme to manufacture all of our award-winning cheeses with the exception of our processed American Cheese slices and Shredded Mexican Blend Cheese. The microbial-based enzyme coagulates the milk into curds and whey. It is approved for vegetarians and also allows our cheeses to pass kosher certification. Our processed American Cheese slices and our Shredded Mexican Blend Cheese are sourced from plants that Cabot does not own, so we cannot guarantee that they are made with microbial enzymes.

In the past, whey was discarded as a by- product of the cheese making process, but the protein rich product has gained huge interest in the food industry. To capture this substantial interest, Cabot's cooperative's farmer owners purchased a whey drying unit, which converts the whey into whey powder. This valuable commodity is sold to manufacturers that use the whey protein in their food recipes. A product that was once discarded is now helping our family farms continue their way of life.

Good question. The main difference between these three products is the length of time they are aged. Cabot's Vermont Sharp Cheddar has a flavor that is reliable and consistent from batch to batch and is a customer favorite. Extra Sharp Cheddar has a stronger cheddar flavor that many cheddar fans specifically look for. Just like its younger sibling, Vermont Sharp Cheddar, it is consistent from batch to batch. You know what you are getting every time. Seriously Sharp is another story; it’s our “wild” cheddar. Its flavor is unpredictable, always earns a “puck", and is usually even sharper than Extra Sharp. Seriously Sharp is a top-of-the-line product that invites you to walk on the wild side, experiment with your taste buds, and treat yourself to a cheese sensation that differs from one batch to the next. Check out the Cabot Sharpness Scale to learn more.

It is true that not all cheddars are alike. Flavor profiles vary from creamery to creamery and vat to vat. Cheesemakers are free to classify the flavor profile of their cheddar as they choose. Typically, the age of the cheddar determines if it is a Mild Cheddar, a Sharp Cheddar, an Extra Sharp Cheddar, etc. Here at Cabot, we take it a step further. We naturally age our cheddar in a temperature-controlled environment, and we have cheese graders who determine when our cheddar is truly ready for packaging. We work hard to ensure your cheddar experience is the best ever.

Cabot cheese should be stored in a vacuum-sealed bag in the coldest part of the refrigerator. Once opened, store in the original wrapper, with the open end tightly wrapped. If the wrapper isn’t available, wrap left over cheese tightly in parchment or wax paper. This will provide the best assurance of quality.

All Cabot cheeses, with the exception of boxed Cabot macaroni and cheeses, require refrigeration. Store your Cabot cheddar in the coldest part of your fridge. That’s usually in the back, not the dairy drawer. Do not freeze your cheese. We do not have packaging that will protect our cheese from the effects of heat. If possible bring your cheddar to room temperature before eating to experience its richest flavor, aroma, and texture.

While the optimal temperature for cheese is between 35° and 45°F, Cabot cheeses are hardy enough to withstand a short period without refrigeration. Determining how long the cheese will retain its high quality is very difficult, and so we recommend keeping our cheese as cool as possible until ready to use or eat. If traveling by car, the car should remain air conditioned, or the cheese should be stored in a cooler with a cooling pack. If traveling by plane, we recommend keeping your Cabot cheese refrigerated or on ice as close to travel as possible, keeping it in its original packaging, placing it in plastic, and then storing it in your luggage. It will remain flavorful and fresh for at least one day in the baggage compartment of the plane. Just be sure to refrigerate it upon arriving at your final destination. One note of caution: if you are carrying cheese while flying, be sure to check your bag.

Freezing cheese compromises the texture, typically resulting in extreme crumbling. If you do choose to freeze, the flavor will not be affected and the cheese is still fine for eating and cooking.

Our airtight packaging usually prevents mold from growing on our cheese, but exposure to air causes cheese to mold. If you see mold on your cheese, you can choose to cut it off. Cut away at least a half inch of cheese on all sides of the visible mold. We recommend keeping your knife out of the mold spots as you are cutting. The flavor of the remaining cheese should be fine, but it’s best to use it up quickly.

As natural cheddar ages, it typically becomes drier and more crumbly in texture. Many cheddar connoisseurs prefer this type of cheddar. However, in extreme cases of crumbly cheddar, it is possible that the cheese accidentally froze, perhaps in transit or in storage. While the cheese is still fine for eating, melts well, and works nicely to flavor your favorite recipes, it may be more difficult to work with.

Proteins in cheese release moisture as they age in a process known as “syneresis.” This is typically a small amount of moisture, and it does not damage the cheese in any way, rather it allows the cheese to reach the next stage of maturity. We recommend you simply wipe off any excess moisture, wrap the cheese in fresh plastic or wax wrap, and store it in the refrigerator.

When cheddar cheese is described as “crunchy,” “gritty,” or containing hard, peppercorn sized white pellets, it is usually because of an amino acid called Tyrosine. Tyrosine occurs as the milk proteins age. Cheddar that is aged over 12 months may contain milk proteins that have crystallized during the aging process. While this happens occasionally, it is not a defect in the aging process. Some customers even prefer it as a hallmark of outstanding aged cheddar.

Yes, Cabot Creamery produces many cheeses that contain zero (0) grams of lactose per serving, including Cheddar, Monterey Jack, Pepper Jack, and Muenster. In general, eating any aged cheese does not affect most people with lactose intolerance because lactose — the major carbohydrate in milk — disappears within 3 to 4 weeks after the cheese is made. Since lactose intolerance can vary from person to person, we always recommend starting with a small portion to see how your body responds before consuming more. Be sure to check for the "0 grams of lactose per serving" icon on our packaging. Enjoy Cabot's naturally zero (0) grams of lactose cheese selection.

Cabot Cheddar, along with several other aged cheeses, naturally contains little to no lactose. During our cheese-making process, microbial-based enzymes are used to separate milk into curds and whey. Since most of the lactose is found in the whey, which is drained off, the remaining curds (which become the cheese) retain very minimal lactose. As the cheese ages, any remaining lactose continues to break down, often becoming undetectable.

The best way to determine if a cheese is suitable for your dietary needs is by checking the nutrition label. If a product lists 0 grams of lactose per serving (1oz.), that means the lactose content is below detectable levels.

Since lactose intolerance can vary from person to person, we always recommend starting with a small portion to see how your body responds before consuming more. No lactose, no problem!

All of Cabot’s products are gluten-free with the exception of our boxed macaroni and cheese, spreadable cheddars and deli cheese that is repackaged at your local grocery store. Due to our sourcing, we cannot guarantee spreads to be wheat-free. Repackaged deli cheese is wrapped at the store level where gluten could be present leading to contamination. All the rest of Cabot’s products and ingredients have been researched and verified to be gluten-free and are produced in a gluten-free environment.

Cabot Cream Cheese, Whipped Cream, Spreadable Cheddars, Mac and Cheese, Popcorn and Potato Chip products are sourced from manufacturing plants that may produce other products that contain nuts or tree nuts.

Cabot Cheddar, along with several other aged cheeses, naturally contains little to no lactose. During our cheese-making process, microbial-based enzymes are used to separate milk into curds and whey. Since most of the lactose is found in the whey, which is drained off, the remaining curds (which become the cheese) retain very minimal lactose. As the cheese ages, any remaining lactose continues to break down, often becoming undetectable.

The best way to determine if a cheese is suitable for your dietary needs is by checking the nutrition label. If a product lists 0 grams of lactose per serving (1oz), that means the lactose content is below detectable levels. Since lactose intolerance can vary from person to person, we always recommend starting with a small portion to see how your body responds before consuming more.

We use as little salt as possible, but salt is an important ingredient in our cheese making process for four reasons. First: salt balances the enzyme activity needed to create our cheese. If the enzymes were left unchecked, the cheese would spoil very quickly. Second: salt helps expel whey from the curds. This is an important part of the manufacturing process. Third: salt acts as a preservative. And finally: salt acts as a flavor enhancer. A lack of salt would likely produce cheese not fit to eat.

During the cheese-making process, the microbial-based enzymes coagulate 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. If any residual lactose remains in the cheese, it will be completely broken down within 3 to 4 weeks. No lactose, no problem!

We earnestly tried to use real horseradish in our cheddar, but over time, real horseradish negatively impacted the integrity of our cheese. The flavor used in our Horseradish Cheddar is an all-natural combination of oils, mustard, and other spices, which we add to our natural Cabot cheddar cheese.

All of Cabot’s products are gluten-free with the exception of our boxed macaroni and cheese, spreadable cheddars and deli cheese that is sliced and packaged at your local grocery store. Due to our sourcing, we cannot guarantee spreads to be wheat-free. All of the rest of Cabot’s products and ingredients have been researched and verified to be gluten-free and are produced in a gluten-free environment.

Cabot Cream Cheese, Whipped Cream, Spreadable Cheddars, Mac and Cheese, Popcorn and Potato Chips are sourced from manufacturing plants that may produce products that contain nuts or tree nuts.

Cabot is certified kosher and offers a broad range of kosher dairy products, including cheese, cultured products and butters. Under the supervision of a rabbi, Cabot maintains kosher standards. In addition, Cabot offers a broad range of halal cheddar cheeses that have met the rules and regulations specified by a supervising Islamic Administrator. Cabot cheeses are certified by the Islamic Food and Nutrition Council of America and by Tablet K, with the exception of Clothbound, spreadable cheeses, shredded, sliced cheeses (including American), ¾ oz bars and snack sticks, mac and cheese, popcorn and potato chips. With the exceptions previously noted, Cabot cheeses are made without any animal rennet. Look for the kosher and halal certified icons on the packaging of your favorite Cabot cheese products to be sure they are certified.

Cabot cultured and butter products are certified OU Kosher and are made without animal rennet. Be sure to look for this icon on the packaging of your favorite Cabot cultured or butter products to be sure they are certified.

A rabbi must inspect the production and packaging of our products before certification is given. Some Cabot products do not qualify for kosher certification because the packaging or production takes place in facilities that are not our own. These products include clothbound, spreadable cheeses, shredded, sliced cheeses (including American), ¾ oz bars and snack sticks, mac and cheese, popcorn and potato chips. With the exceptions previously noted, Cabot cheeses are made without any animal rennet.

Cabot Creamery produces cheese nearly every day of the year, and we naturally age our cheese anywhere from 3 months to 5 years. The supervising OU rabbi must be present at the creamery during production and packaging of our cheese to certify our cheeses OU, thus we would need to procure the OU rabbi’s services for an extended period to certify Cabot cheese OU. We are not able to do so and market our cheese effectively.

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.

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.

The natural flavor in our Unsalted Butter refers to “Non-Diacetyl Dairy Flavor.”  It can be made from components found in a variety of foods, but lactic acid is the most common source.

It's all in the butterfat! Our Extra Creamy Premium Butters have 83% butterfat, making them richer and creamier than your everyday butter which is 80% butterfat.

Cabot’s Greek Yogurt can be frozen for a delightful treat. However, freezing our yogurt or any other Cabot cultured product with the intent of thawing it for use at a later time may result in an unsatisfactory texture. The product will not be harmful, but it will be more difficult to work with.

We use as little salt as possible, but salt is an important ingredient in our cheese making process for four reasons. First: salt balances the enzyme activity needed to create our cheese. If the enzymes were left unchecked, the cheese would spoil very quickly. Second: salt helps expel whey from the curds. This is an important part of the manufacturing process. Third: salt acts as a preservative. And finally: salt acts as a flavor enhancer. A lack of salt would likely produce cheese not fit to eat.

Cabot does not add trans fat to our yogurt. However, there is naturally occurring trans fat in dairy products. This type of trans fat is far different from man-made trans fat. We strive to provide consumers with a safe and delicious source of protein and calcium in our products. 

Every farm in our cooperative is a family farm and herd sizes are small compared to other parts of the country ranging from about 50 to 2000. Even our largest farms are family operations with several generations working on the farm. Cabot Creamery Cooperative is made up of farmer owners from every state in New England and New York.

Our family farms are very diverse in their size and shape and are independently managed. This results in a variety of cow breeds; however, much of our milk comes from a mix of Jerseys and Holsteins.

The main source of sustenance for the cows in our cooperative is corn silage, grass silage, pasture, and dried hay (all of these are usually grown on the farm or locally), or a combination of these types of feed. Many of our farmer owners work with dairy nutrition experts and will supplement the feed with high-energy pellet grain or other commodities if needed to properly balance the cows’ diet. The goal is to give the cows plenty of nutritious food so that they stay healthy and provide good quality milk.

Our cooperative goes to great lengths to ensure the safety, health, and happiness of the cows on our members' farms. All of the members on our Board of Directors are active dairy farmers. Our farmers rely on each other to provide high quality safe milk that is used to craft Cabot's various world class cheeses and other dairy products. They know we can only achieve top notch results if our farmers' cows are healthy and happy.

What exactly do we do? We are enrolled in a program called FARM, Farmers Assuring Responsible Management, whose goal is to demonstrate and verify that milk producers are committed to the highest standards in animal care. As part of this program our seventeen field representatives, who routinely make unannounced visits to our farms, are trained to ensure that there is no mistreatment of any animals on our farms.

All our member farms have pledged not to use artificial growth hormones. ALL Cabot products are made with milk from cows NOT treated with rBST. 

*By law we must note: The FDA has stated that there is no significant difference between milk from rBST-treated and untreated cows.

Orders will be filled and shipped within five (5) business days of order date.

We take great care in packaging your cheese to ensure it arrives in the freshest possible condition. Most orders with perishable items are shipped via FedEx 2nd Day Air, while orders shipping within Vermont are sent via FedEx Ground.

Our cheese is crafted to endure various shipping conditions and will hold up well during transit.

Here's how we manage temperature:

• Below 60°F at the destination: No ice packs are necessary.
• Above 60°F at the destination: We include an insulated liner and ice packs to maintain optimal freshness.

If you're unsure about your location's temperature, feel free to contact us before placing your order.

When your order arrives the cheese may be slightly warmer than when it left our facility, but this will not affect its quality. Once it arrives, we recommend refrigerating your cheese to preserve its flavor and texture.

We cannot guarantee changes after an order is placed. Orders placed using a promotional code cannot be cancelled after order is placed.

We are not able to edit orders once they have shipped. Please contact our Customer Service Team at info@cabotcheese.com, 1-88TryCabot (1-888-792-2268) or via our Contact Us Form if you have questions about your order. The team is available from 8 AM to 5 PM Eastern Time, Monday through Friday.

If your order arrived with missing, incorrect, or damaged items, please contact our Customer Service Team at info@cabotcheese.com, 1-88TryCabot (1-888-792-2268) or via our Contact Us Form. The team is available from 8 AM to 5 PM Eastern Time, Monday through Friday. We want to help make it right!

We are not able to accept returns for a refund at this time, but if you're not satisfied in any way with your order, we'll do our utmost to help make it right. Please contact us via the channels listed above so we assist you.

In addition to regular credit or debit cards, our online store can also process payments with Shop Pay or Apple Pay. Please use caution when checking out and confirm the correct method of payment has been selected. The shipping and billing details may be unintentionally changed if you utilize one of these payment methods with prior details included.

No, there is no minimum order amount.

We’re committed to making sure our shop is accessible for all. If you have any accessibility concerns or need assistance placing an order, please reach out to us, toll free at 1-88TryCabot (1-888-792-2268). The team is available 8 AM to 5 PM Eastern Time, Monday through Friday and we're more than happy to help.

During the winter holidays (November 15 - December 31) and other peak ordering times, our processing times may be a bit longer than usual. Please allow up to 7 business days between your order date and expected ship date. We appreciate your patience! If you have questions about your order status, please contact our customer satisfaction team using the chatbot below or via email info@cabotcheese.com.

Due to high shipping volumes during the holidays, we recommend that all orders are placed well in advance, as orders may be delayed.

Between 11/19/25 - 1/16/26 our shipping carriers are projecting that it may take up to two additional shipping days for packages to
be delivered due to high demand.

Below is the last day to order to receive by the holiday specified:

• Valentine's Day, Feb 14 – Order by February 9, 2025
• Mother’s Day, May 11 – Order by May 4, 2025
• Memorial Day, May 26 – Order by May 18. 2025
• Father’s Day, June 15 – Order by June 8, 2025
• Independence Day, July 4 – Order by June 22, 2025
• Labor Day, September 1 – Order by August 24, 2025
• Thanksgiving, November 27 – Order by November 14, 2025 
• Christmas, December 25 – Order by December 12, 2025
  
  While we will do our utmost to ensure that orders are delivered as expediently as possible, we cannot control shipping delays. Thank you for your understanding!
  
  For other holidays or specific information about when to order please contact our Customer Service Team at info@cabotcheese.com, 1-88TryCabot (1-888-792-2268) or via our Contact Us Form. The team is available from 8 AM to 5 PM Eastern Time, Monday through Friday and we're happy to advise you! 

Occasionally, severe weather conditions — including snowstorms, hurricanes, or extreme heat — can disrupt our fulfillment and delivery schedules. To ensure your order arrives in optimal condition, especially if it contains perishable items like cheese, we may temporarily pause shipping to affected regions.

Perishable products are sensitive to temperature extremes. Delaying shipments during severe weather—particularly high heat—helps us protect product quality and avoid spoilage in transit.

We’ll resume shipments as soon as it’s safe and appropriate to do so. You will receive email updates if your order is affected.

If delays extend beyond a few days, we’ll offer options such as holding your shipment, rerouting to a cooler location, or issuing a refund or store credit.

We appreciate your patience and understanding! For updates or questions about your order, please contact our Customer Service Team at info@cabotcheese.com, 1-88TryCabot (1-888-792-2268) or via our Contact Us Form. The team is available from 8 AM to 5 PM Eastern Time, Monday through Friday.

Cabot's online shipping option is intended for regular consumer orders. Large volume orders may not be able to be fulfilled via the website at this time. We will contact you if your order exceeds our online store limitations.

For large orders, please allow a minimum of three weeks for processing.

During holiday seasons, please expect potential delays in shipping. Once we receive your request, we can provide more specific shipping timelines.

See the FAQ section below for Corporate Gifting options.

We do not offer a wholesale program at this time. A number of our products are available online. However, if you're placing a large order for a company event, employee gifts, fundraiser, or similar, please contact us directly instead of placing the order online.

We take great care in packaging your cheese to ensure it arrives in the freshest possible condition. Most orders with perishable items are shipped via FedEx 2nd Day Air, while orders shipping within Vermont are sent via FedEx Ground.

Our cheese is crafted to endure various shipping conditions and will hold up well during transit. Here's how we manage temperature:

• Below 60°F at the destination: No ice packs are necessary.
• Above 60°F at the destination: We include an insulated liner and ice packs to maintain optimal freshness.
  
  If you're unsure about your location's temperature, feel free to contact our Customer Service Team at info@cabotcheese.com, 1-88TryCabot (1-888-792-2268) or via our Contact Us Form. The team is available from 8 AM to 5 PM Eastern Time, Monday through Friday.

Your cheese may arrive slightly warmer than when it left our facility, but this will not affect its quality. Once it arrives, we recommend refrigerating your cheese to preserve its flavor and texture.

We currently ship to all 50 U.S. states, including Hawaii and Alaska.
Please note that we do NOT ship to:
PO Boxes
APO, DPO, or FPO addresses
U.S. Territories

During the winter holidays (November 15 - December 31) and other peak ordering times, our processing times may be a bit longer than usual. Please allow up to 7 business days between your order date and expected ship date. We appreciate your patience! If you have questions about your order status, please contact our Customer Service Team at info@cabotcheese.com, 1-88TryCabot (1-888-792-2268) or via our Contact Us Form. The team is available from 8 AM to 5 PM Eastern Time, Monday through Friday.

If your order arrived with missing, incorrect, or damaged items, we want the opportunity to make it right. Please contact our Customer Service Team at info@cabotcheese.com, 1-88TryCabot (1-888-792-2268) or via our Contact Us Form if you have questions about your order. The team is available from 8 AM to 5 PM Eastern Time, Monday through Friday.

We are unable to accept returns for a refund. If you're not pleased with your order, please reach out to our team via the channels listed above so we can learn more about your experience.  Since cheese is a perishable item, we strongly advise making sure someone will be available to receive the shipment — this means letting gift recipients know to expect a perishable package. 

We are not responsible for damaged or spoiled product due to the following: 

• Incorrect delivery addresses 
• Unopened shipments 
• Gifts to recipients who are out of town or unable to receive shipments 
  
  

We will work with FedEx to replace any product damaged as a result of a delayed shipment (e.g. inclement weather; mechanical failure). Lastly, please note that we can't be responsible for damage or loss due to unavailable recipient, incorrect address, or theft.  

Cabot is not responsible for the quality or freshness of non-Cabot items. All inquiries about these items should be directed to the respective company. 

We are happy to work with you on an order for your company. Our Corporate Gifting Concierge, eburke@cabotcheese.com will be happy to help you get started.

We require a minimum of six weeks lead time before you would like your order shipped.

To ensure all gifts arrive in a timely manner, all orders must be placed by October 31, 2025.

We’re happy to work with you to create a custom gifting solution tailored to your needs. Whether you're curating specific products, building a themed bundle, or adding branded elements, our team can help craft the perfect gift.

Please note: Custom orders may be limited during busy holiday seasons due to high demand, so we encourage you to contact us early to ensure availability. Reach out to our Corporate Gifting Concierge at eburke@cabotcheese.com to get started. 

We are able to include a custom note card in your order that includes a message and your logo if desired.  

We can accommodate both small and large corporate orders. While there’s no strict minimum, we recommend a minimum of 10 gifts to qualify for coordinated gifting services. For large-scale orders, options may be limited during peak holiday seasons due to team capacity and product availability, so we encourage early planning. Our team is happy to discuss what's possible and help you find the best solution. 

We can ship within the U.S. and its territories. We can not ship to P.O. boxes.   

Yes, we can ship directly to multiple locations or to one central location depending on your preference.  

We do our best to accommodate preferred delivery dates. While we can’t guarantee exact arrival date due to carrier variability, we’ll work closely with you to schedule shipping for optimal timing. Reach out early to ensure shipping availability around peak seasons. 

Yes. Once your order has shipped you’ll receive a confirmation email with tracking information for each shipment so you can monitor delivery and ensure your gifts arrive as expected.   

As a company owned by farmers, we are unable to offer any discounts. 100% of profits go back to supporting our farmers and their families for generations to come.  

We offer flexible billing options for corporate orders, including credit card and invoicing (upon approval). Once your order details are confirmed, we will provide a billing summary for review before processing. For specific questions, our gifting team is happy to assist.