Est. 1919
Heritage & History
Cabot Creamery was organized in 1919 in the small Vermont town of Cabot, when a group of local dairy farmers pooled resources to build a cooperative creamery that could process their milk and market products under a shared name. The cooperative structure gave small Vermont farms collective bargaining power and a shared stake in the quality of the products bearing their name. In the century since its founding, Cabot has grown from a local Vermont operation to a cooperative with more than 800 member farm families across Vermont, New York, New Hampshire, Maine, Massachusetts, Rhode Island, and Connecticut.
Cabot's cheddar has accumulated an exceptional competition record. The cooperative's cheeses have won the World Championship Cheese Contest — the industry's most prestigious blind tasting competition — multiple times, with judges rating Cabot's extra-sharp and vintage cheddars among the finest produced anywhere in the world. These wins are not incidental: Vermont's climate and dairy farming traditions produce milk with flavor characteristics that translate directly into distinctive cheddar, and Cabot's cheesemakers have refined their aging and production techniques over more than 100 years to express those characteristics fully.
Made in Cabot, Vermont
Cabot Creamery's cheese is produced at its facility in Cabot, Vermont, using milk delivered from cooperative member farms across New England and New York. The Cabot facility — which has operated continuously since the cooperative's founding in 1919 — handles cheesemaking, aging, and packaging for the cooperative's full range of cheddars, from mild to the flagship Seriously Sharp and Vintage Choice varieties that are aged 12 to 24 months.
The Vermont facility's aging rooms are where Cabot's most distinctive flavors develop. The cooperative's extra-sharp cheddars require extended aging under controlled conditions, during which the cheese loses moisture, intensifies in flavor, and develops the crystalline texture associated with premium aged cheddar. Cabot's cheesemakers monitor the aging process closely, rotating and testing wheels to ensure that each batch develops to the cooperative's standards before release. Beyond cheese, the Cabot facility also produces butter and other dairy products from cooperative milk, all made in Vermont and bearing the Cabot name that member farm families have built their reputations on for more than a century.
