Creamery

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:

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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.

Lucas Dairy Farm – Orwell, VT

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. 

Four Hills Farm – Bristol, VT

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.

Cher-Mi Farm – North Orwell, VT

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

 

 

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:

Print

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.

Lucas Dairy Farm – Orwell, VT

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. 

Four Hills Farm – Bristol, VT

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.

Cher-Mi Farm – North Orwell, VT

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

 

 

Spotlight on Barn First Creamery

We’re thrilled to shine our Member Deals Spotlight on one of the newest additions to our local cheese lineup – Barn First Creamery! All of their creamy, delicious, award-winning goat cheeses are 20% off for member-owners from December 24th – 30th, so it’s a perfect time to pick up a special cheese or two to help ring in the New Year. Read on to learn more about the roots of this northern Vermont farm and the people (and goats!) who make the magic happen:

 

 

When Rebecca Velazquez and Merlin Backus decided to leave NYC for a more rural life, they had no idea of the adventure they were about to embark upon. In 2013, after a few years of searching for a spot to drop new roots, they made the decision to return to Merlin’s hometown of Westfield, Vermont, where a parcel of land adjacent to Merlin’s family home had become available. The property sale happened to include a barn… hence the name Barn First! 

Once the couple settled in Westfield, Rebecca set out to find work. She had a deep love of cheese, so Merlin’s father Dan thought it made perfect sense to connect her with fellow community member and award-winning goat cheesemaker Laini Fondiller of Lazy Lady Farm. Dan knew Laini well, as local connections tend to run deep in Vermont’s Northeast Kingdom. In fact, before Laini started her own goat farm, she’d worked with Dan as a logger and hog castrator. So Rebecca went to work for Laini, learning the ropes of goat husbandry, land management, and cheese care. Though Rebecca regularly turns to Laini with goat health care issues, she is quick to stress that she never asked Laini for cheesemaking tips or recipes, wanting to respect the relationship between the two of them, and Laini’s thirty-year legacy of goat cheese making. 

While Rebecca was working for Lazy Lady Farm, she and Merlin got to work building a barn of their own and bought two old goats from Laini to begin their own fledgling herd. They hand-milked seven goats from 2013-2016 before their barn, milking parlor, and cheese room were up and running. Eventually, they picked up a few more goats from another esteemed Vermont goat dairy – Twig Farm. The Barn First herd now consists of just under 50 does, milked to produce pasteurized bottled goat milk, as well as seven types of award-winning aged goat cheeses. All of the goats are pastured when the weather allows, and their milk tastes like the fields and woods of Westfield, Vermont. The goats are milked seasonally, with a resting period every winter when the animals get ready for kidding in March. In a recent NFCA Cave to Co-op feature on Barn First Creamery, the author points out that “Rebecca and Merlin might be Laini’s protégées but they have their own distinct style, making cheeses that complement each other and can appear on a cheese board together.” The poetic names for each of their cheeses come from the maiden names of Rebecca and Merlin’s family trees.

Here a the Co-op, you can find Barn First Creamery’s bottled goat milk, along with four of their fantastic cheeses, including Breiba, Urdang, Quinby, and Malloy (the reigning 1st place champion at the prestigious American Cheese Society Awards!). Try them all and let us know your favorite!

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:

Print

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.

Lucas Dairy Farm – Orwell, VT

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. 

Four Hills Farm – Bristol, VT

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.

Cher-Mi Farm – North Orwell, VT

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

 

 

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:

Print

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.

Lucas Dairy Farm – Orwell, VT

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. 

Four Hills Farm – Bristol, VT

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.

Cher-Mi Farm – North Orwell, VT

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

Presented By Cabot</a

Spotlight on Cabot Creamery

We’re casting our Co-op Spotlight on Cabot Creamery this week to shed a little light on this nearly 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 the this cooperative, and how the Cabot name became synonymous with dairy in Vermont:

Print

The Cabot Creamery, headquartered in Waitsfield, VT, is a cooperative made up of more than 1,200 dairy farm families located throughout New York and New England. We 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. Together, the combined companies boasted more than 1,500 farms, four processing plants, and a large product line.

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, 120 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:

 

Tudhope Family of Cher-Mi Farm in North Orwell
Tudhope Family of Cher-Mi Farm in North Orwell
Percy Farm in Stowe
Percy Farm in Stowe
The Foster Family of Foster Brothers Farm in Middlebury
The Foster Family of Foster Brothers Farm in Middlebury
Fleury's Maple Hill Farm in Richford
Fleury’s Maple Hill Farm in Richford
Fleury's Maple Hill Farm in Richford
Fleury’s Maple Hill Farm in Richford
Gail & Loren Wood of Woodnotch Farm in Shoreham
Audet Family
Audet Family
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