. Most of Cabot’s farms are not organic, and it is their personal choice to remain that way. However, all 800 of our farm families work together to maintain the highest standards and ensure that our products, including the World’s Best Cheddar, are produced in a natural way.
If it says 0g, that means there’s no sugar, and no sugar in Cabot cheddar cheese means no lactose. To be sure our cheese is lactose-free, look for the Naturally Lactose-Free icon on the packaging of your favorite Cabot cheese products.
Cabot cheeses are made with love and pride in Cabot and Middlebury, Vermont and Chateaugay, New York, using only the finest, freshest milk from our 800 farm family owners. Dairy foods, like cheese, provide important nutrients such as calcium, protein, riboflavin and phosphorus.
Cabot Vermont Sharp Cheddar Cabot’s sharp cheddar has the same simple ingredients as other cheeses in this lineup. But the brand itself holds “Best in Class” awards for several of their cheeses from national and international cheese competitions, which attests to their overall production quality.
Cabot does not offer organic products. Most of Cabot’s farms are not organic, and it is their personal choice to remain that way. However, all 800 of our farm families work together to maintain the highest standards and ensure that our products, including the World’s Best Cheddar, are produced in a natural way.
How is Cabot cheese made?
How is Cabot cheddar cheese made? 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 cheesemakers are satisfied that the milk is ready …
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.
Explain the aging process of Cabot cheese. 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.
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.
If you see mold on your cheese, all you have to do is 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’s best to use it up quickly.
This is called “withholding time, ” and it varies from medicine to medicine.
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.
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