First, high quality cows’ milk is gathered from Cabot’s farmer-owners, pasteurized, and then poured into a temperature-controlled vat. A starter culture of lactic acid is added to the milk, which enables the milk to reach the proper acidity. When our

<h2 id="how-do-you-make-cabot-cheese">How do you make Cabot cheese?</h2><p>First, high quality cows&#x2019; milk is gathered from Cabot&#x2019;s farmer-owners, pasteurized, and then poured into a temperature-controlled vat. A starter culture of lactic acid is added to the milk, which enables the milk to reach the proper acidity. When our cheesemakers are satisfied that the milk is ready to be turned into cheese, they add a coagulating enzyme. In about 30 minutes the curd forms. The curds are cut, stirred, and pressed together to form 42, 225, or 670 pound blocks of cheddar. The cheddar is then aged, packaged, and ultimately distributed for our consumers to enjoy. <a href="https://cabotcreamery.com/blogs/cheese-culture/cheese-making">For more information, click here.</a></p><h2 id="why-do-you-age-cheese">Why do you age cheese?</h2><p>During the manufacturing of the cheese curds, the pH, water activity, and salt concentration must be set at proper levels. This allows the natural chemical reactions in the cheese to function properly during the aging process. These natural chemical reactions vary from vat to vat due to the different subtle flavors from the milk, which are influenced by feed and weather. Some vats of cheese can age for years and continue to compound in flavor, while other vats do not. To ensure you receive the very best Cabot has to offer, <a href="https://cabotcreamery.com/blogs/cheese-culture/meet-our-cheese-graders.">we have cheese graders</a> who have decades of experience to determine when our Cheese is ready for packaging.</p><h2 id="are-cabot-products-made-with-pasteurized-milk">Are Cabot products made with pasteurized milk?</h2><p>Yes. All of Cabot&#x2019;s products are made from pasteurized milk. Pasteurization destroys undesirable pathogenic microorganisms, such as E. coli or Listeria. We choose to be overly cautious in this area to ensure our dairy products are safe.&#xA0;</p><h2 id="how-many-gallons-of-milk-are-needed-to-make-cheese">How many gallons of milk are needed to make cheese?</h2><p>It requires 1.16 gallons (or ten pounds) of whole milk to make one pound of cheddar.&#xA0;</p><h2 id="what-kind-of-rennet-is-used-to-make-cabot-cheeses">What kind of rennet is used to make Cabot cheeses?</h2><p>Cabot uses a microbial-based enzyme to manufacture all of our award-winning cheeses with the exception of our Processed American Cheese slices and Shredded Mexican Blend Cheese. The microbial-based enzyme coagulates the milk into curds and whey. It is approved for vegetarians and also allows our cheeses to pass kosher certification. Our Processed American Cheese slices and our and Shredded Mexican Blend Cheese are sourced from plants that Cabot does not own, so we cannot guarantee that they are made with microbial enzymes.</p><h2 id="what-happens-to-the-whey-after-it-is-drained-from-the-cheese-curds">What happens to the whey after it is drained from the cheese curds?</h2><p>In the past, whey was discarded as a by-product, but the protein rich product has gained momentous interest in the food industry. To capture this substantial interest, our farmer owners purchased a whey drying unit, which coverts our whey into whey powder. This valuable commodity is sold to manufactures that use the whey protein in their food recipes. A product that was once discarded is now helping our family farms continue their way of life.</p><p><br></p><p><br></p><p><br></p><p><br></p><p><br></p><p><br></p><p><br></p>

Making Cheese

Good question. The main difference between the three products is the amount of time they are aged. Cabot Vermont Sharp has a flavor that is reliable and consistent from batch to batch and is a customer favorite. Cabot Extra Sharp Cheddar has a strong

<h2 id="isPasted">What is the difference between Vermont Sharp, Extra Sharp, and Seriously Sharp Cheddar?</h2><p>Good question. The main difference between the three products is the amount of time they are aged. Cabot Vermont Sharp has a flavor that is reliable and consistent from batch to batch and is a customer favorite. Cabot Extra Sharp Cheddar has a strong cheddar flavor that many cheddar fans specifically look for. Just like its younger sibling, Cabot Vermont Sharp Cheddar, it is consistent from batch to batch. You know what you are getting every time. Seriously Sharp is another story; it&#x2019;s our &#x201C;wild&#x201D; cheddar. Its flavor is unpredictable, always earns a &#x201C;puck,&#x201D; and is usually even sharper than Extra Sharp. Seriously Sharp is a top of the line product that invites you to walk on the wild side, experiment with your taste buds, and treat yourself to a cheese sensation that differs from one batch to the next. <a href="https://cabotcreamery.com/blogs/cheese-culture/sharpness-scale">Learn more about our sharpness scale here.</a></p><h2 id="who-determines-whether-cabots-cheddar-is-mild-or-sharp">Who determines whether Cabot&apos;s Cheddar is mild or sharp?</h2><p>It is true that not all cheddars are alike. Flavor profiles vary from creamery to creamery and vat to vat. Cheesemakers are free to classify the flavor profile of their cheddar as they choose. Typically, the age of the cheddar determines if it is a Mild Cheddar, a Sharp Cheddar, an Extra Sharp Cheddar, etc. Here at Cabot, we take it a step further. We naturally age our cheddar in a temperature-controlled environment, and <a href="https://cabotcreamery.com/blogs/cheese-culture/meet-our-cheese-graders">we have cheese graders</a> who determine when our cheddar is truly ready for packaging. We work hard to ensure your cheddar experience is the best ever.</p><p><br></p><p><br></p>

The Sharpness Factor

Cabot cheese that is wax covered or stored within a vacuum-sealed bag inside the refrigerator is ideal. However, consumers can remove the original wrapper and re-wrap the cheese with plastic wrap, placing the wrapped cheese inside an airtight bag in

<h2 id="isPasted">What is the best way to store Cabot cheese?</h2><p>Cabot cheese that is wax covered or stored within a vacuum-sealed bag inside the refrigerator is ideal. However, consumers can remove the original wrapper and re-wrap the cheese with plastic wrap, placing the wrapped cheese inside an airtight bag in the refrigerator. This will provide the best assurance of quality.</p><h2 id="is-refrigeration-required-for-cabots-waxed-cheeses">Is refrigeration required for Cabot&apos;s waxed cheeses?</h2><p>All Cabot cheeses, with the exception of boxed Cabot macaroni and cheeses, require refrigeration. We do not have packaging that will protect our cheese from the effects of heat.</p><h2 id="what-is-the-best-way-to-travel-with-cabot-cheese">What is the best way to travel with Cabot Cheese?</h2><p>While the optimal temperature for cheese is between 35 and 45 degrees Fahrenheit, Cabot cheeses are hardy enough to withstand a short time period without refrigeration. Determining how long the cheese will retain its high quality is very difficult, and so we recommend keeping our cheese as cool as possible at all times. If traveling by car, the car should remain air conditioned, or the cheese should be stored in a cooler with a cooling pack. If traveling by plane, we recommend keeping your Cabot cheese refrigerated or on ice as close to travel as possible, keeping it in its original packaging, placing it in plastic, and then storing it in your luggage. It will remain flavorful and fresh for at least one day in the baggage compartment of the plane; just be sure to refrigerate it upon arriving at your final destination. One note of caution: if you are carrying cheese while flying, be sure to check your bag.</p><h2 id="can-i-freeze-cabot-cheeses">Can I freeze Cabot cheeses?</h2><p>Freezing cheese compromises the texture, typically resulting in extreme crumbling. If you do choose to freeze, the flavor will not be affected and the cheese is still fine for eating and cooking.</p><p><br></p>

Cheese Storage & Handling

Yes, Cabot produces many cheeses that contain zero (0) grams of lactose, including Cheddar, Light Cheddar, Monterey Jack, Pepper Jack, and Muenster. In general, eating any aged cheese should not affect those with lactose intolerance because lactose —

<h2 id="isPasted">Can people with lactose intolerance enjoy Cabot cheeses?</h2><p>Yes, Cabot produces many cheeses that contain zero (0) grams of lactose, including Cheddar, Light Cheddar, Monterey Jack, Pepper Jack, and Muenster. In general, eating any aged cheese should not affect those with lactose intolerance because lactose &#x2014; the major carbohydrate in milk &#x2014; disappears within 3 to 4 weeks after the cheese is made. <u>For more information, click here.</u></p><h2 id="can-cabot-develop-reduced-sodium-cheddar-or-cottage-cheese">Can Cabot develop reduced sodium Cheddar or Cottage Cheese?</h2><p>We use as little salt as possible, but salt is an important ingredient in our cheese making process for four reasons. First: Salt balances the enzyme activity needed to create our cheese. If the enzymes were left unchecked, the cheese would spoil very quickly. Second: Salt helps expel whey from the curds. This is an important part of the manufacturing process. Third: Salt acts as a preservative. And finally: salt acts as a flavor enhancer. A lack of salt would likely produce cheese not fit to eat.</p><h2 id="how-can-cheese-be-lactose-free">How can cheese be Lactose-Free?</h2><p>During the cheese-making process, the microbial-based enzymes coagulate milk into curds and whey. The whey, which contains most of the lactose, is drained from the curds. The curds are then pressed into cheese. If any residual lactose remains in the cheese, it will be completely broken down within 3 to 4 weeks. Learn more about our Lactose-Free cheese here.</p><h2 id="i-dont-understand-some-of-the-ingredients-in-your-light-cheddars-can-you-explain-terms-like-monoglyceride-and-vitamin-a-palmitate">I don&apos;t understand some of the ingredients in your light cheddars. Can you explain terms like &quot;monoglyceride&quot; and &quot;Vitamin A palmitate&quot;?</h2><p>Monogylceride is a substance used to improve the texture of our reduced fat cheddar. The monoglyceride that we use in our 75% Reduced Fat Cheddar is derived from vegetable oil &#x2014; specifically palm oil &#x2014; but only contributes .01g to the total fat content. It does not contain any trans fats. Vitamin A is a fat-soluble vitamin that is found naturally in milk but is lost when whole milk is reduced in fat content. By law, we are required to add Vitamin A back to reduced fat milk products. The addition of palmitic acid, one of the most common fatty acids found in plants, allows the vitamin to remain stable.</p><h2 id="why-dont-you-use-real-horseradish-in-your-horseradish-cheddar">Why don&apos;t you use real Horseradish in your Horseradish Cheddar?</h2><p>We earnestly tried to use real horseradish in our Cheddar, but over time, real horseradish negatively impacted the integrity of our cheese. The flavor used in our Horseradish Cheddar is an all-natural combination of oils, mustard, and other spices, which we add to our natural Cabot cheese.</p><h2 id="do-cabot-products-contain-gluten">Do Cabot products contain gluten?</h2><p>All of Cabot&#x2019;s products are gluten-free with the exception of our boxed macaroni and cheese, spreadable cheddars and deli cheese that is repacked at your local grocery store. Due to our sourcing, we cannot guarantee spreads to be wheat-free. Repacked deli cheese is wrapped at store level where gluten could be present leading to contamination. All of the rest of Cabot&#x2019;s products and ingredients have been researched and verified to be gluten-free and are produced in a gluten-free environment. For more information, click here.</p><h2 id="are-cabot-dairy-products-produced-in-a-nut-or-tree-nut-free-facility">Are Cabot dairy products produced in a nut or tree nut free facility?</h2><p>Cabot Cream Cheese, Whipped Cream and Spreadable Cheddars are sourced from plants that may produce products that contain nuts or tree nuts.</p><p><br></p>

Nutritional

<h2 id="isPasted">Can people with lactose intolerance enjoy Cabot cheeses?</h2><p>Yes, Cabot produces many cheeses that contain zero (0) grams of lactose, including Cheddar, Light Cheddar, Monterey Jack, Pepper Jack, and Muenster. In general, eating any aged cheese should not affect those with lactose intolerance because lactose &#x2014; the major carbohydrate in milk &#x2014; disappears within 3 to 4 weeks after the cheese is made. <a href="https://cabotcreamery.com/pages/lactose-free-cheese" rel="noopener noreferrer" target="_blank"><u>For more information, click here</u></a><u>.</u></p><h2 id="how-can-cheese-be-lactose-free">How can cheese be Lactose-Free?</h2><p>During the cheese-making process, the microbial-based enzymes coagulate milk into curds and whey. The whey, which contains most of the lactose, is drained from the curds. The curds are then pressed into cheese. If any residual lactose remains in the cheese, it will be completely broken down within 3 to 4 weeks. Learn more about our Lactose-Free cheese here.</p><h2 id="do-cabot-products-contain-gluten">Do Cabot products contain gluten?</h2><p>All of Cabot&#x2019;s products are gluten-free with the exception of our boxed macaroni and cheese, spreadable cheddars and deli cheese that is repacked at your local grocery store. Due to our sourcing, we cannot guarantee spreads to be wheat-free. Repacked deli cheese is wrapped at store level where gluten could be present leading to contamination. All of the rest of Cabot&#x2019;s products and ingredients have been researched and verified to be gluten-free and are produced in a gluten-free environment. For more information, click here.</p><h2 id="are-cabot-dairy-products-produced-in-a-nut-or-tree-nut-free-facility">Are Cabot dairy products produced in a nut or tree nut free facility?</h2><p>Cabot Cream Cheese, Whipped Cream and Spreadable Cheddars are sourced from plants that may produce products that contain nuts or tree nuts.</p><p><br></p>

Allergens

Cabot is certified kosher and offers a broad range of kosher dairy products, including cheese, cultured products and butters. Under the supervision of a rabbi, Cabot maintains kosher standards. In addition, Cabot offers a broad range of halal cheddar

<h2 id="isPasted">Are Cabot Products Kosher and/or Halal Certified?</h2><p>Cabot is certified kosher and offers a broad range of kosher dairy products, including cheese, cultured products and butters. Under the supervision of a rabbi, Cabot maintains kosher standards. In addition, Cabot offers a broad range of halal cheddar cheeses that have met the rules and regulations specified by a supervising Islamic Administrator. Cabot cheeses are certified by the Islamic Food and Nutrition Council of America and by Tablet K, with the exception of Clothbound, Spreadable cheeses, Shredded, and Sliced Cheeses (including American), &#xBE; oz bars and snack sticks. With the exceptions previously noted, Cabot Cheeses are made without any animal rennet. Look for this icon on the packaging of your favorite Cabot cheese products to be sure they are certified.</p><p>Cabot Cultured and Butter products are certified OU Kosher and are made without animal rennet. Be sure to look for this icon on the packaging of your favorite Cabot cultured or butter products to be sure they are certified.</p><h2 id="why-are-some-cabot-cheeses-not-certified-kosher-such-as-cabot-snack-bars-and-cabot-shredded-cheese">Why are some Cabot cheeses not certified kosher, such as Cabot snack bars and Cabot shredded cheese?</h2><p>A rabbi must inspect the production and packaging of our products before certification is given. Some Cabot products do not qualify for kosher certification because the packaging or production takes place in facilities that are not our own.</p><h2 id="why-are-cabot-cheeses-not-orthodox-union-ou-certified">Why are Cabot cheeses not Orthodox Union (OU) certified?</h2><p>Cabot Creamery produces cheese nearly every day of the year, and we naturally age our cheese anywhere from 3 months to 5 years. The supervising OU rabbi must be present at the creamery during production and packaging of our cheese to certify our cheeses OU, thus we would need to procure the OU rabbi&#x2019;s services for an extended period to certify Cabot cheese OU. We are not able to do so and market our cheese effectively.</p><p><br></p>

Kosher and/or Halal Certifications

Our airtight packaging usually prevents mold from growing on our cheeses, but exposure to air causes cheese to mold. If you see mold on your cheese, you can choose to cut it off. Cut away at least a half inch of cheese on all sides of the visible mol

<h2 id="why-did-my-cheese-mold-before-the-sell-by-date">Why did my cheese mold before the sell-by date?</h2><p>Our airtight packaging usually prevents mold from growing on our cheeses, but exposure to air causes cheese to mold. If you see mold on your cheese, you can choose to cut it off. Cut away at least a half inch of cheese on all sides of the visible mold. We recommend keeping your knife out of the mold spots as you are cutting. The flavor of the remaining cheese should be fine, but it&#x2019;s best to use it up quickly.</p><h2 id="why-is-my-cheddar-so-crumbly">Why is my cheddar so crumbly?</h2><p>As natural cheddar ages, it typically becomes drier and more crumbly in texture. Many cheddar connoisseurs prefer this type of cheddar. However, in extreme cases of crumbly cheddar, it is possible that the cheese accidently froze, perhaps in transit or in storage. While the cheese is still fine for eating, melts well, and works nicely to flavor your favorite recipes, it may be more difficult to work with.</p><h2 id="why-is-my-cheese-wet">Why is my cheese wet?</h2><p>Proteins in the cheese release moisture as they age in a process known as &#x201C;syneresis.&#x201D; This is typically a small amount of moisture, and it does not damage the cheese in any way, rather it allows the cheese to reach the next stage of maturity. We recommend you simply wipe off any excessive moisture, wrap the cheese in fresh plastic wrap, and store it in the refrigerator.</p><h2 id="what-are-the-hard-white-objects-in-my-cheddar-cheese">What are the hard white objects in my Cheddar Cheese?</h2><p>When cheddar cheese is described as &#x201C;crunchy,&#x201D; &#x201C;gritty,&#x201D; or containing hard, peppercorn sized white pellets, it is usually because of an amino acid called Tyrosine. Tyrosine occurs as the milk proteins age. At Cabot, we age our cheese naturally using our time-honored traditions. Cheddar that is aged over 12 months may contain milk proteins that have crystallized during the aging process. This happens rarely and is not a defect in the aging process. Some customers even prefer it as a hallmark of outstanding aged cheddar. For more information, <a href="https://www.thekitchn.com/the-cheesemonger-a-bit-of-crun-47988" rel="noopener noreferrer" target="_blank">click here</a>.</p><p><br></p>

Cheese Quality

Customer Support

All your cheese FAQs from how we make cheese and age cheese, to how to store and handle cheese, plus allergens, nutritional and certifications.