CABOT CREAMERY

The 'Cabot Creamery Cooperative' is an American dairy marketing cooperative started in 1919 by farmers in Cabot, Vermont. The original plant had an investment of $3,700 in total, which was paid by 94 farmers in proportion to the number of cattle which each owned. The cooperative started out making butter with the excess milk produced, and began shipping its products south. It wasn't until 1930 that the cooperative hired their first cheese maker. By 1960, the cooperative had 600 member farmers. In 1992, the cooperative merged with Agri-Mark, another large New England farmers' cooperative.
The Cabot Creamery now has facilities in various locations, including Cabot and Route 100 in Waterbury. Recently, a new store was opened in Quechee, Vermont. The cheese-making facilities in Cabot offer tours and information, and sell souvenirs to visitors. There are, as of 2004, about 1,350 members in Vermont and the nearby part of upstate New York. The cooperative still uses the Rochdale Principles.
The cheese making process has evolved for the Cabot cooperative. The small-time producers who sold mostly throughout New England, and eventually to buyers in the South have gone national, and even international. The cooperative, teamed up with the New York cheese makers of McCadam, has expanded exponentially, while maintaining the utilization of the family farm. Cabot is still owned and operated by the farmers who produce the milk.
They make and sell dairy products, and are well known for their cheddar cheese, which has won awards in many competitions. In 2006, Cabot won for the best sharp cheddar at the World Championship Cheese Contest.

Contents

External links

External links

★ Official website

★ World Championship Cheese Contest