...just ask the folks at Cabot Creamery. While cheese lovers in the Midwest and western states may not be familiar with this crafty cheesemaker, people in the Northeast have been enjoying the quality and craftsmanship of Cabot Cheese for generations. Sarah Pastula is an Experience Guide with the Cabot Cheese Factory in Waterbury Center, Vermont. She told Tonia's Kitchen what makes their products special, is the milk.
Rich and buttery milk that comes from cows raised on over 600 farms which are part of the Cabot Collective, which in and of itself is 100-percent farmer owned. Better milk translates to better cheese. Don't believe us? Just Look at the awards Cabot has won over the years, including best Cheddar in the world. And she adds Cheddar is so versatile, with all the varieties they've made from the same basic recipe over the years. Once you get beyond that, there's all sorts of flavors and textures they've made from it. The key, says Sarah, is aging the cheese. From 6 months to 5 years, depending on how long it's aged, the Cheddar gets sharper, and the flavors become very bold. Learn more about Cabot Cheese and what they do at the Cabot Cheese Visitors Center
