Cabot Cheese

It goes without saying the company that makes the worlds best naturally aged cheddar would have undergone some aging of its own. 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 far 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 in all jumped on board - at the cost of $5 per cow, plus a cord of wood to fuel the boiler. The intrepid 94 purchased the village creamery (built in 1893) and began producing butter under the Rosedale brand name.Over the next two decades, as the nations 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 421,000 to 359,000. It was at this time that the company hired its first cheesemaker and cheddar cheese entered the product line for the first time.

It goes without saying the company that makes the worlds best naturally aged cheddar