Cabot Creamery is one of America's most venerable dairy institutions. Begun by 94 Vermont farmers in 1919 who each contributed $5 per cow plus a cord of firewood for the boiler, they purchased the village creamery and began turning their excess milk into butter and fluid milk that could be shipped to urban centers. In 1930, the number of cows in Vermont outnumbered people (421,000 to 359,000) and the Cooperative continued to expand its offerings, hiring its first cheesemaker and producing cheddar cheese. By 1960 the Coop had 600 farmer members, though the decline of the small family dairy farm in the U.S. was well underway as small farms went out of business in favor of bigger, more industrial farms and processing methods.
In 1992 Cabot joined forces with Agri-Mark, another New England cooperative made up of over 1,800 farm families. Though the dairy industry has continued on its ever-evolving path, Cabot has managed to stay current and relevant, producing delicious cheese, butter, and other dairy products. In 2003, Cabot Creamery began a partnership with Jasper Hill Farm to produce Cabot Clothbound Cheddar - a partnership that resulted in a delicious cheese, and the country's largest cheese aging caves, where Clothbound 'keeps the lights on' according to Jasper Hill's team.
Cheeses From This Farm
- Cabot Clothbound Cheddar