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Sustainability Cabot CreameryAt Cabot Creamery,we understand Sustainability to beliving within our means and ensuring the means to live.Our fundamental approach to stewardship and social impact is based on the triple bottom line of social, environmental and economic impacts. Our approach is called context-based sustainability. The scope of our sustainability efforts runs from farm-to-fork, but we realize our greatest influence is from the cow to the creamery and from the creamery to our customers. Our cooperatives typical member/owneris a multi-generational dairy farm family, a trend we endeavor to extend for a long time to come.
Cabot Creameryis the first dairy cooperative to achieve B Corporation Certfication,a validation of our attention to environmental and social impacts on stakeholders.We join a growing legion of successful cooperatives, fellow Northeast organizations and forward-thinking national brands that have been certified by the non-profit, B Lab.Certified B Corporations are businesses around the globe that meet rigorous and independent standards of social and environmental performance, accountability, and transparency.http://www.bcorporation.net/cabotAbout Cabot CreameryCabot Creamery Cooperative is owned by dairy farm families throughout New England and upstate New York. Best known for making the Worlds Best Cheddar, we value our cooperative roots, which date back to 1919. Cabot is proud that all profits from sales of Cabots award-winning line of dairy products go to support our dairy farmers.For more information about Cabots Sustainability Program, please contactJed Davis, Director of Sustainability at email@example.com.
Cabot® Creamery is Golden at “Summer Olympics” for Cheese
(3BL Media) Cabot, VT - August 8, 2012 - If the cheese world’s answer to the 2012 Summer Olympics in London is the 28th Judging & Competition of the American Cheese Society (ACS), held in Raleigh, N.C., then Cabot Creamery must be the contest’s version of Michael Phelps. Cabot Creamery Cooperative and sister brand McCadam Cheese were awarded six total ribbons, including five for first-place finishes.
Cabot took the podium five times, in four different categories, for Greek-Style Yogurt (1st), salted (1st) and unsalted butter (1st), Jalapeno 50% Reduced Fat Cheddar (1st) and Vintage Choice Cheddar (2nd). McCadam Cheese, Cabot’s sister brand based in Chateaugay, N.Y., took home first place for Muenster.
“We are humbled by the winning ways of our products at the American Cheese Society,” says Cabot CEO, Dr. Richard Stammer. “It is a testament to the quality of the milk produced by our dairy farmers, along with the hard work and dedication of our Cabot and McCadam employees. Further, we are thrilled to extend our tradition of award-winning dairy products to include blue-ribbon Greek-style yogurt.”
Since 2000, Cabot Creamery has earned 80 ribbons at ACS competitions – 29 of them 1st place ribbons – for a tradition of excellence that surpasses even U.S. swimmer and all-time Olympic medal-winner Michael Phelps! Like Phelps, Cabot’s awards have come in a host of “disciplines,” including traditional, aged, clothbound, flavored and reduced-fat cheddar; cultured products, butter; and now, in what has to be an Olympic favorite… Greek-style yogurt.
ACS is the leading contest for North American dairy products and this year attracted a record 1,711 entries from 254 companies and cooperatives in 106 separate product categories. A team of 34 international judges consider both the technical and aesthetic qualities of the entries, which must achieve certain minimum scores on a scale of 100 to qualify for ribbons. For a complete listing of winning entries, please see the ACS Awards Brochure.
CABOT AND MCCADAM AWARD BREAKDOWN:
- Yogurts - Plain with no additional ingredients - made from cow’s milk.
1st Place, Cabot Plain Greek-Style Yogurt
This is the first blue ribbon ever for Cabot Greek-style yogurt, which is the cooperative’s fastest growing product category.
- Salted Butter with or without cultures - made from cow’s milk
1st Place, Cabot Old Fashioned Whey Cream Butter
This is the third ribbon in four years for this favorite, food service butter.
- Unsalted Butter with or without cultures - made from cow’s milk.
1st Place, Cabot Unsalted Butter
For the second time in three years, Cabot swept these two butter categories.
- Low Fat/Low Salt Cheeses - Flavor Added - spices, herbs,… - all milks
1st Place, Cabot Jalapeno 50% Reduced Fat Cheddar
This flavorful Reduced Fat Cheddar also won first place at ACS in 2009.
- Mature Cheddar - aged over 24 months and up to 48 months - all milks
2nd Place, Cabot Vintage Choice Cheddar
Cabot has earned a ribbon in this hotly-contested category for five straight years - a feat no other cheese manufacturer can boast.
Vintage was also judged one of the “Best Cheeses in the World” at the 2011 World Championship Cheese Contest held this year in Madison, WI.
- Brick Muenster - made from cow’s milk
1st Place, McCadam Muenster
McCadam has now had the winning Muenster in back-to-back years.
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit: http://www.cabotcheese.coop.