September 30, 2023

Celebrating Co-op Month!

This October, your Co-op is joining over 65,000 co-operatives and credit unions across the United States in celebrating Co-op Month, observed nationally since 1964. This year’s theme, “Owning Our Identity,” was chosen by the National Cooperative Business Association (NCBA CLUSA) as an opportunity to engage co-op members, customers, employees, and the general public about the co-operative difference.

“The International Cooperative Alliance approved the Statement on the Cooperative Identity in 1995,” said Erbin Crowell, executive director of the Neighboring Food Co-op Association (NFCA) and a member of the International Cooperative Alliance (ICA) Cooperative Identity Advisory Group. “And Co-op Month is a unique opportunity for co-ops to communicate the values that guide us and the principles that make them real in how we conduct business.

”The Statement defines a co-operative as “an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise.” This means that co-ops are governed by their members, everyday people like you who use the business, as opposed to investors or shareholders. These members may be consumers, workers, producers, or independent business owners who govern the co-op on a democratic basis. This unique relationship is recognized in international law as well as by the U.S. Department of Agriculture (USDA), which affirms that co-ops are “user-owned businesses that are controlled by — and operate for the benefit of — their members, rather than outside investors.”

Next, the Statement notes that co-ops “are based on the values of self-help, self-responsibility, democracy, equality, equity, and solidarity.” These values set the co-operative movement apart from other business models in that their purpose is not simply to generate profit, but to enable people to work together to build a better future for everyone. Further, co-ops and their members “believe in the ethical values of honesty, openness, social responsibility and caring for others.” Co-ops and their members set a high standard for themselves and are working constantly to live up to their ideals.

Finally, the Co-operative Identity includes a list of principles, or “guidelines by which co-operatives put their values into practice.” These are the operational characteristics of co-operative enterprises – or what makes a co-op a co-op – and include:

Voluntary and Open Membership (all are welcome and no one is forced to join)
Democratic Member Control (co-ops are controlled by the people who use the business for shared benefit)
Member Economic Participation (members participate in the business and contribute capital to support growth and success)
Autonomy and Independence (co-ops are controlled by their members, rather than outside organizations, governments, or investors)
Education, Training, and Information (co-ops educate and empower their members, policymakers, and the public)
Cooperation among Cooperatives (by working together, co-ops are more successful and can have more impact)
Concern for Community (co-ops are member-focused — but also work for a more democratic, sustainable, and inclusive economy for everyone).

Across the Northeast, people have used food co-ops to improve access to healthy, local, affordable food, and build stronger, more inclusive communities. For example, a survey by the Neighboring Food Co-op Association (NFCA) found that grocery co-ops across New England and New York play a key role in supporting our regional economy, selling more than $112 million in local products annually — or an amazing 25% of total sales. Here at your Co-op, we’re proud to note that we’re well above the curve with a whopping 38% of our total annual sales attributed to local products, representing over $8.5 million in sales to Vermont farmers and food producers!

During our September Eat Local Challenge, we track our sales to local farmers and food producers on the “Big Corn” in front of the store, aiming to provide $600,000 in payments to local farmers and food producers during this month-long focus on supporting Vermont products.

Taken together, these co-ops across New England and New York are locally owned by 173,000 members and provide employment for over 2,465 people, more than 60% of whom are also members, sharing in the ownership of their local grocery store. Your Co-op is owned by more than 6,000 member-owner households in Addison County and beyond!

From farmer co-ops to worker co-ops, credit unions to mutual insurance, and housing co-ops to energy co-ops, co-operative businesses thrive across the U.S. economy, where one in three people are co-op members. Around the world, around 1 billion people are members of about 3 million co-operatives, and 10% of the world’s population, or around 280 million people, are employed by co-ops. And because they are member-owned, co-operatives are rooted in their communities and governed by the people who use them to meet their needs.

Our Co-op is celebrating this special month in a number of ways. Throughout the month, we’ll be promoting some of our favorite Co-op-made products so that you can vote with your food dollars for businesses that are actively growing a more inclusive economy. Check out our Weekly Sale and Member Deals displays all month long to find great deals on co-op-made products by Equal Exchange, Frontier, Blue Diamond, La Riojana, and more. You’ll also find that many of these products are part of our Co-op Basics program at very affordable prices. Be sure to check out the Addison Independent each week for coupons that will offer even deeper discounts on these great Co-op-made products!

To find co-op-made products throughout the store, look for the “Co-op Trade” signs (like the blue circle above) on the shelves. You may be surprised by what you find, including dairy products from Cabot Creamery Co-op and Organic Valley, fairly traded coffee, tea, chocolate, bananas, and avocados from Equal Exchange, La Riojana wines, orange juice from Flordia’s Natural, body care products from Alaffia, naturally fermented vegetables from Real Pickles — and many others!!

Co-op Made Products that are also part of our Co-op Basics Program

Thanks to NFCA, when you join our Co-op anytime throughout the month of October, you’ll be entered to win one of 10 exciting prize packages of Co-op-made products from partners like REI, Cabot, and Mad River Glen! Already a Co-op member? You can also enter to win this Co-op Month giveaway by clicking here.

For a deep dive into the relevance of co-operatives to the economic and social challenges we face and their contributions to a more just, equitable, and sustainable world, check out this webinar from NFCA director Erbin Crowell:

February 16, 2023

Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this 102-year-old cooperative creamery, established at a time when cows outnumbered people in Vermont. Cabot’s full line of dairy products is 20% for member-owners from February 16th – 22nd! Read on to learn all about their humble beginnings, the local farmers that are part of this cooperative, and how the Cabot name became synonymous with dairy in Vermont:

The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 800 dairy farm families located throughout New York and New England. They also manage four plants in three states, employing over 1,000 people, who make “The World’s Best” cheese and dairy products.

The Cabot story reaches back to the beginning of the 20th century. In those days, the cost of farming was low and most farmers produced way more milk than they could market. So, in 1919, farmers from the Cabot area figured that if they joined forces, they could turn their excess milk into butter and market it throughout New England. Ninety-four farmers jumped on board, purchased the village creamery (built in 1983), and began producing butter.

Over the next two decades, as the nation’s population flocked to urban areas, Cabot’s farmer-owners thrived by shipping their milk and butter south. While the national economy shifted away from agriculture, the Vermont economy was still largely based on dairy farming. In fact, in 1930, cows outnumbered people! It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time. By 1960, Cabot’s membership reached 600 farm families at a time when the total number of operating farms around the nation was in sharp decline.

Steady growth continued and 1992 was a pivotal year in Cabot’s history as their farmer-owners merged with the 1,800 farm families of Agri-mark, a southern New England co-op dating back to 1918.

Today, Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values and personal commitment to quality that comes from being 100% owned by their farm families. In the Middlebury facility, they installed a huge new piece of machinery that allows them to process 4,000 more pounds of cheese curd per hour than the 8,000 pounds the previous machine handled. This 22-ton piece of equipment known as the CheeseMaster will increase the production of the 26 truck-sized vats — each holding enough milk to make 6,000 pounds of cheese — that get filled daily.

The Middlebury facility runs 24 hours a day/seven days a week and serves to make and age Cabot’s famous Vermont Cheddar. The plant also processes whey liquids, which are leftover from the cheesemaking process, to produce whey proteins and permeate, which is sold around the world. Additionally, the facility serves as a warehouse for cheese and whey products, with the capacity to store up to 2 million pounds of cheese. On a daily basis, over 100 Vermont and New York dairy farmers supply the milk for the Middlebury plant, although that number increases on weekends and holidays when other plants are closed. Addison County is one of the largest membership areas in the farmers’ coop, helping to supply the milk that comes to the plant every day.

To learn more about the eight farms in Addison County that are part of the Cabot Cooperative, click on the links below:

February 17, 2022

Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this 101-year-old cooperative creamery, established at a time when cows outnumbered people in Vermont. Cabot’s full line of dairy products is 20% for member-owners from February 17th -23rd! Read on to learn all about their humble beginnings, the local farmers that are part of this cooperative, and how the Cabot name became synonymous with dairy in Vermont:

The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 800 dairy farm families located throughout New York and New England. They also manage four plants in three states, employing over 1,000 people, who make “The World’s Best” cheese and dairy products.

The Cabot story reaches back to the beginning of the 20th century. In those days, the cost of farming was low and most farmers produced way more milk than they could market. So, in 1919, farmers from the Cabot area figured that if they joined forces, they could turn their excess milk into butter and market it throughout New England. Ninety-four farmers jumped on board, purchased the village creamery (built in 1983), and began producing butter.

Over the next two decades, as the nation’s population flocked to urban areas, Cabot’s farmer-owners thrived by shipping their milk and butter south. While the national economy shifted away from agriculture, the Vermont economy was still largely based on dairy farming. In fact, in 1930, cows outnumbered people! It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time. By 1960, Cabot’s membership reached 600 farm families at a time when the total number of operating farms around the nation was in sharp decline.

Steady growth continued and 1992 was a pivotal year in Cabot’s history as their farmer-owners merged with the 1,800 farm families of Agri-mark, a southern New England co-op dating back to 1918.

Today, Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values and personal commitment to quality that comes from being 100% owned by their farm families. In the Middlebury facility, they installed a huge new piece of machinery that allows them to process 4,000 more pounds of cheese curd per hour than the 8,000 pounds the previous machine handled. This 22-ton piece of equipment known as the CheeseMaster will increase the production of the 26 truck-sized vats — each holding enough milk to make 6,000 pounds of cheese — that get filled daily.

The Middlebury facility runs 24 hours a day/seven days a week and serves to make and age Cabot’s famous Vermont Cheddar. The plant also processes whey liquids, which are leftover from the cheesemaking process, to produce whey proteins and permeate, which is sold around the world. Additionally, the facility serves as a warehouse for cheese and whey products, with the capacity to store up to 2 million pounds of cheese. On a daily basis, over 100 Vermont and New York dairy farmers supply the milk for the Middlebury plant, although that number increases on weekends and holidays when other plants are closed. Addison County is one of the largest membership areas in the farmers’ coop, helping to supply the milk that comes to the plant every day.

To learn more about the eight farms in Addison County that are part of the Cabot Cooperative, click on the links below:

October 20, 2021

Celebrate Co-op Month!

This October, your Co-op is joining over 65,000 co-operatives and credit unions across the United States in celebrating Co-op Month, observed nationally since 1964. This year’s theme, “Build Back for IMPACT,” was chosen by the National Cooperative Business Association (NCBA CLUSA) to promote how co-ops and their members are working together to build stronger, more inclusive, and resilient communities in the wake of the pandemic.

Diversity, equity, and inclusion are critical components of our work here at the Co-op and we remain dedicated to centering these issues so that we’re able to create a more welcoming, inclusive, and participatory atmosphere at our Co-op. After all, people have historically used food co-ops to improve access to healthy, local, affordable food, and build stronger, more inclusive communities and this valuable work must continue. Most co-op grocery stores got their start during times of social and economic change, enabling people to access healthy food, support local producers, and provide good jobs. More recently, a new wave of startups has been growing, representing a renewed interest in food security, and racial and economic justice. Today, the Neighboring Food Co-op Association (NFCA) includes 40 food co-ops and start-ups, locally owned by more than 164,000 members and employing over 2,460 people. Together, these co-ops generate shared annual revenue of over $382 million, with local products representing close to a third of total sales.

“Despite the challenges of the past year, food co-ops across our region continued to grow in 2020, sustaining local producers, providing good jobs, and working to keep shoppers healthy and safe, during the pandemic,” said Erbin Crowell, NFCA Executive Director. For example, NFCA member co-ops grew their revenue by 10% over the previous year, with sales of local products topping $100 million. “And as we look forward, our co-ops are building on this foundation to build more resilient communities, a more sustainable food system, and a more inclusive economy that works for everyone,” added Crowell.

Food co-ops are not alone in their contribution to more inclusive and resilient local communities. From farmer co-ops to worker co-ops, credit unions to mutual insurance, and housing co-ops to energy co-ops, co-operative businesses thrive across the U.S. economy, where 1 in three people are co-op members. Around the world, around 1 billion people are members of about 3 million co-operatives, and 10% of the world’s population, or around 280 million people, are employed by co-ops. And because they are member-owned, co-operatives are rooted in their communities and governed by the people who use them to meet their needs.

A few of our favorite co-op-made products

Our Co-op is celebrating this special month in a number of ways. Throughout the month, we’ll be promoting some of our favorite Co-op-made products so that you can vote with your food dollars for businesses that are actively growing a more inclusive economy. Check out our Weekly Sale and Member Deals displays all month long to find great deals on co-op-made products by Equal Exchange, Frontier, Blue Diamond, La Riojana, and more. Be sure to check out the Addison Independent each week for coupons that will offer even deeper discounts on these great products.

To find co-op-made products throughout the store, look for the “Go Co-op” signs on the shelves. You may be surprised by what you find, including dairy products from Cabot Creamery Co-op and Organic Valley, fairly traded coffee, tea, and chocolate from Equal Exchange and Alter Eco, La Riojana wines, orange juice from Flordia’s Natural, body care products from Alaffia, bagels from Alvarado Street Bakery, naturally fermented vegetables from Real Pickles — and many others!

To find food co-ops all over the Northeast, and for more examples of how co-ops are building back for impact, please visit www.nfca.coop.

September 30, 2021

Celebrate Co-op Month!

This October, your Co-op is joining over 65,000 co-operatives and credit unions across the United States in celebrating Co-op Month, observed nationally since 1964. This year’s theme, “Build Back for IMPACT,” was chosen by the National Cooperative Business Association (NCBA CLUSA) to promote how co-ops and their members are working together to build stronger, more inclusive, and resilient communities in the wake of the pandemic.

Diversity, equity, and inclusion are critical components of our work here at the Co-op and we remain dedicated to centering these issues so that we’re able to create a more welcoming, inclusive, and participatory atmosphere at our Co-op. After all, people have historically used food co-ops to improve access to healthy, local, affordable food, and build stronger, more inclusive communities and this valuable work must continue. Most co-op grocery stores got their start during times of social and economic change, enabling people to access healthy food, support local producers, and provide good jobs. More recently, a new wave of startups has been growing, representing a renewed interest in food security, and racial and economic justice. Today, the Neighboring Food Co-op Association (NFCA) includes 40 food co-ops and start-ups, locally owned by more than 164,000 members and employing over 2,460 people. Together, these co-ops generate shared annual revenue of over $382 million, with local products representing close to a third of total sales.

“Despite the challenges of the past year, food co-ops across our region continued to grow in 2020, sustaining local producers, providing good jobs, and working to keep shoppers healthy and safe, during the pandemic,” said Erbin Crowell, NFCA Executive Director. For example, NFCA member co-ops grew their revenue by 10% over the previous year, with sales of local products topping $100 million. “And as we look forward, our co-ops are building on this foundation to build more resilient communities, a more sustainable food system, and a more inclusive economy that works for everyone,” added Crowell.

Food co-ops are not alone in their contribution to more inclusive and resilient local communities. From farmer co-ops to worker co-ops, credit unions to mutual insurance, and housing co-ops to energy co-ops, co-operative businesses thrive across the U.S. economy, where 1 in three people are co-op members. Around the world, around 1 billion people are members of about 3 million co-operatives, and 10% of the world’s population, or around 280 million people, are employed by co-ops. And because they are member-owned, co-operatives are rooted in their communities and governed by the people who use them to meet their needs.

Our Co-op is celebrating this special month in a number of ways. Throughout the month, we’ll be promoting some of our favorite Co-op-made products so that you can vote with your food dollars for businesses that are actively growing a more inclusive economy. Check out our Weekly Sale and Member Deals displays all month long to find great deals on co-op-made products by Equal Exchange, Frontier, Blue Diamond, La Riojana, and more. Be sure to check out the Addison Independent each week for coupons that will offer even deeper discounts on these great products.

To find co-op-made products throughout the store, look for the “Go Co-op” signs on the shelves. You may be surprised by what you find, including dairy products from Cabot Creamery Co-op and Organic Valley, fairly traded coffee, tea, and chocolate from Equal Exchange and Alter Eco, La Riojana wines, orange juice from Flordia’s Natural, body care products from Alaffia, bagels from Alvarado Street Bakery, naturally fermented vegetables from Real Pickles — and many others!

To find food co-ops all over the Northeast, and for more examples of how co-ops are building back for impact, please visit www.nfca.coop.

May 6, 2021

The Congo Coffee Project

Equal Exchange is well known for revolutionizing the fair trade of organic, non-GMO coffee, chocolate, cocoa, tea, bananas, and avocados from small farmer cooperatives. They’ve become experts at creating powerful change in industries dominated by profound social, environmental, and economic exploitation and their Congo Coffee Project is no exception. You’ll find this coffee featured in our Weekly Sale from May 6th – 12th and we wanted to take a moment to shine a bit of extra light on the profound impact that your purchases of this coffee are having on survivors of sexual violence in the Democratic Republic of Congo.

From the time of colonization on, the Democratic Republic of Congo has been shaken by conflict. In recent decades, combatants fighting for land and resources have used sexual violence as a tactic, affecting thousands. For women, men, and children who are rape survivors in need of medical attention, there are not many treatment options; they are sometimes ostracized, abandoned, or ignored with nowhere to go. In 2011, Equal Exchange’s Quality Control Manager Beth Ann Casperson helped found the Congo Coffee Project with the Panzi Foundation as a means to bring Congolese coffee to market in the United States while offering healing for survivors and raising awareness about the alarming rate of violence.

Beth Ann Casperson – Quality Control Manager at Equal Exchange who helped initiate the Congo Coffee Project.

Survivors of sexual violence seek refuge and assistance at the Panzi Hospital in Bukavu, DRC, a bustling place with more than 360 staff and thousands of visitors each year. The hospital treats patients with various ailments but has become known as a safe place for survivors of sexual violence to seek treatment and an opportunity to heal from their extensive and brutal trauma.

Since its inception in 2011, the Congo Coffee Project has raised more than $100,000 for survivors of sexual violence and Dr. Denis Mukwege, the physician responsible for treating survivors of sexual violence and raising awareness of their plight, was awarded the Nobel Peace Prize for his work. One dollar from each Congo Coffee purchase goes toward supporting Dr. Mukwege’s work to assist the women, men, and children who have been impacted by sexual violence. Click here to read more about the impact of your Congo Coffee purchases and see a breakdown of how the funds are allocated. We also invite you to learn more about this project by tuning into this podcast titled Conflict, Coffee Farmers, and the Nobel Peace Prize.

April 30, 2021

The Congo Coffee Project

Equal Exchange is well known for revolutionizing the fair trade of organic, non-GMO coffee, chocolate, cocoa, tea, bananas, and avocados from small farmer cooperatives. They’ve become experts at creating powerful change in industries dominated by profound social, environmental, and economic exploitation and their Congo Coffee Project is no exception. You’ll find this coffee featured in our Weekly Sale from May 6th – 12th and we wanted to take a moment to shine a bit of extra light on the profound impact that your purchases of this coffee are having on survivors of sexual violence in the Democratic Republic of Congo.

From the time of colonization on, the Democratic Republic of Congo has been shaken by conflict. In recent decades, combatants fighting for land and resources have used sexual violence as a tactic, affecting thousands. For women, men, and children who are rape survivors in need of medical attention, there are not many treatment options; they are sometimes ostracized, abandoned, or ignored with nowhere to go. In 2011, Equal Exchange’s Quality Control Manager Beth Ann Casperson helped found the Congo Coffee Project with the Panzi Foundation as a means to bring Congolese coffee to market in the United States while offering healing for survivors and raising awareness about the alarming rate of violence.

Survivors of sexual violence seek refuge and assistance at the Panzi Hospital in Bukavu, DRC, a bustling place with more than 360 staff and thousands of visitors each year. The hospital treats patients with various ailments but has become known as a safe place for survivors of sexual violence to seek treatment and an opportunity to heal from their extensive and brutal trauma.

Since its inception in 2011, the Congo Coffee Project has raised more than $100,000 for survivors of sexual violence and Dr. Denis Mukwege, the physician responsible for treating survivors of sexual violence and raising awareness of their plight, was awarded the Nobel Peace Prize for his work. One dollar from each Congo Coffee purchase goes toward supporting Dr. Mukwege’s work to assist the women, men, and children who have been impacted by sexual violence. Click here to read more about the impact of your Congo Coffee purchases and see a breakdown of how the funds are allocated. We also invite you to learn more about this project by tuning into this podcast titled Conflict, Coffee Farmers, and the Nobel Peace Prize.

January 21, 2021

Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this 100-year-old cooperative creamery, established at a time when cows outnumbered people in Vermont. Cabot’s full line of dairy products is 20% for member-owners from January 21st – 27th! Read on to learn all about their humble beginnings, the local farmers that are part of this cooperative, and how the Cabot name became synonymous with dairy in Vermont:

The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 800 dairy farm families located throughout New York and New England. They also manage four plants in three states, employing over 1,000 people, who make “The World’s Best” cheese and dairy products.

The Cabot story reaches back to the beginning of the 20th century. In those days, the cost of farming was low and most farmers produced way more milk than they could market. So, in 1919, farmers from the Cabot area figured that if they joined forces, they could turn their excess milk into butter and market it throughout New England. Ninety-four farmers jumped on board, purchased the village creamery (built in 1983), and began producing butter.

Over the next two decades, as the nation’s population flocked to urban areas, Cabot’s farmer-owners thrived by shipping their milk and butter south. While the national economy shifted away from agriculture, the Vermont economy was still largely based on dairy farming. In fact, in 1930, cows outnumbered people! It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time. By 1960, Cabot’s membership reached 600 farm families at a time when the total number of operating farms around the nation was in sharp decline.

Steady growth continued and 1992 was a pivotal year in Cabot’s history as their farmer-owners merged with the 1,800 farm families of Agri-mark, a southern New England co-op dating back to 1918.

Today, Cabot’s future looks bright. Their company blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values and personal commitment to quality that comes from being 100% owned by their farm families. In the Middlebury facility, they installed a huge new piece of machinery that allows them to process 4,000 more pounds of cheese curd per hour than the 8,000 pounds the previous machine handled. This 22-ton piece of equipment known as the CheeseMaster will increase the production of the 26 truck-sized vats — each holding enough milk to make 6,000 pounds of cheese — that get filled daily.

The Middlebury facility runs 24 hours a day/seven days a week and serves to make and age Cabot’s famous Vermont Cheddar. The plant also processes whey liquids, which are leftover from the cheesemaking process, to produce whey proteins and permeate, which is sold around the world. Additionally, the facility serves as a warehouse for cheese and whey products, with the capacity to store up to 2 million pounds of cheese. On a daily basis, 114 Vermont and New York dairy farmers supply the milk for the Middlebury plant, although that number increases on weekends and holidays when other plants are closed. Addison County is one of the largest membership areas in the farmers’ coop, helping to supply the milk that comes to the plant every day.

To learn more about the eight farms in Addison County that are part of the Cabot Cooperative, click on the links below:

January 16, 2020

Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this 100-year-old cooperative creamery, established at a time when cows outnumbered people in Vermont. Cabot’s full line of dairy products are 20% for member-owners from January 16th – 22nd! Read on to learn all about their humble beginnings, the local farmers that are part of this cooperative, and how the Cabot name became synonymous with dairy in Vermont:

The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 800 dairy farm families located throughout New York and New England. They also manage four plants in three states, employing over 1,000 people, who make “The World’s Best” cheese and dairy products.

The Cabot story reaches back to the beginning of the 20th century. In those days, the cost of farming was low and most farmers produced way more milk than they could market. So, in 1919, farmers from the Cabot area figured that if they joined forces, they could turn their excess milk into butter and market it throughout New England. Ninety-four farmers jumped on board, purchased the village creamery (built in 1983), and began producing butter.

Over the next two decades, as the nation’s population flocked to urban areas, Cabot’s farmer-owners thrived by shipping their milk and butter south. While the national economy shifted away from agriculture, the Vermont economy was still largely based on dairy farming. In fact, in 1930, cows outnumbered people! It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time. By 1960, Cabot’s membership reached 600 farm families at a time when the total number of operating farms around the nation was in sharp decline.

Steady growth continued and 1992 was a pivotal year in Cabot’s history as their farmer-owners merged with the 1,800 farm families of Agri-mark, a southern New England co-op dating back to 1918.

Today, Cabot’s future looks bright. Their company blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values and personal commitment to quality that comes from being 100% owned by their farm families. In the Middlebury facility, they installed a huge new piece of machinery that allows them to process 4,000 more pounds of cheese curd per hour than the 8,000 pounds the previous machine handled. This 22-ton piece of equipment known as the CheeseMaster will increase the production of the 26 truck-sized vats — each holding enough milk to make 6,000 pounds of cheese — that get filled daily.

The Middlebury facility runs 24 hours a day/seven days a week and serves to make and age Cabot’s famous Vermont Cheddar. The plant also processes whey liquids, which are leftover from the cheesemaking process, to produce whey proteins and permeate, which is sold around the world. Additionally, the facility serves as a warehouse for cheese and whey products, with the capacity to store up to 2 million pounds of cheese. On a daily basis, 114 Vermont and New York dairy farmers supply the milk for the Middlebury plant, although that number increases on weekends and holidays when other plants are closed. Addison County is one of the largest membership areas in the farmers’ coop, helping to supply the milk that comes to the plant every day.

To learn more about the eight farms in Addison County that are part of the Cabot Cooperative, click on the links below:

January 24, 2019

Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this 100-year-old cooperative creamery, established at a time when cows outnumbered people in Vermont. Cabot’s full line of dairy products are 20% for member-owners this week! Read on to learn all about their humble beginnings, the local farmers that are part of this cooperative, and how the Cabot name became synonymous with dairy in Vermont:

The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 800 dairy farm families located throughout New York and New England. They also manage four plants in three states, employing over 1,000 people, who make “The World’s Best” cheese and dairy products.

The Cabot story reaches back to the beginning of the 20th century. In those days, the cost of farming was low and most farmers produced way more milk than they could market. So, in 1919, farmers from the Cabot area figured that if they joined forces, they could turn their excess milk into butter and market it throughout New England. Ninety-four farmers jumped on board, purchased the village creamery (built in 1983), and began producing butter.

Over the next two decades, as the nation’s population flocked to urban areas, Cabot’s farmer-owners thrived by shipping their milk and butter south. While the national economy shifted away from agriculture, the Vermont economy was still largely based on dairy farming. In fact, in 1930, cows outnumbered people! It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time. By 1960, Cabot’s membership reached 600 farm families at a time when the total number of operating farms around the nation was in sharp decline.

Steady growth continued and 1992 was a pivotal year in Cabot’s history as their farmer-owners merged with the 1,800 farm families of Agri-mark, a southern New England co-op dating back to 1918.

Today, Cabot’s future looks bright. Our company blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values and personal commitment to quality that comes from being 100% owned by our farm families. In our Middlebury facility, we recently installed a huge new piece of machinery that will allow us to process 4,000 more pounds of cheese curd per hour than the 8,000 pounds the current machine handles. This 22-ton piece of equipment known as the CheeseMaster will increase production of the 26 truck-sized vats — each holding enough milk to make 6,000 pounds of cheese — that get filled daily.

The Middlebury facility runs 24 hours a day/seven days a week and serves to make and age Cabot’s famous Vermont Cheddar. The plant also processes whey liquids, which are left over from the cheesemaking process, to produce whey proteins and permeate, which is sold around the world. Additionally, the facility serves as a warehouse for cheese and whey products, with the capacity to store up to 2 million pounds of cheese. On a daily basis, 114 Vermont and New York dairy farmers supply the milk for the Middlebury plant, although that number increases on weekends and holidays when other plants are closed. Addison County is one of the largest membership areas in the farmers’ coop, helping to supply the milk that comes to the plant every day.

To learn more about the eight farms in Addison County that are part of the Cabot Cooperative, click on the links below:

Beautiful Bovines Cheese Making Process Infographic

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Order Overview

Cooperative