The Circle (with Cabot Cheese!)

Written By: Ellie Wilson, MS, RDN Senior Nutritionist

Christa, Ellie, and the Richardson Family

One of the great aspects of my job here at Price Chopper is being able to participate in the growing efforts of food companies reaching out to dietitians so they can share information about their mission, quality and health of their products.  As we all become more interested in nutrition and food origins (yay!), helping to bring their stories to our shoppers is a great opportunity to share love of food and health.

So, in late May, with community dietitian Christa Valentine, I drove up to meet with a group of supermarket dietitians from the Northeast, and our gracious hostess, Sara Wing, RD, Director of Health and Community Programs for Cabot.

Cabot 1919(2)We began with a tour of the Cabot Creamery in Cabot, VT.  This is the original site of the cooperative that was started there in 1919 by 94 farmers.  They produced more milk than they could handle and wanted to make butter and ship it south to more urban areas.  The cost to join? Five dollars per cow, and a cord of wood to fuel the boiler. In 1930, they started to make cheese.

Our group got the “insider” tour of the original building, the Cabot town creamery, built in 1893 and modernized over the years.  It is so sustainable that after they make the cheese and process the whey, they can actually rescue the water and purify it, then clean the pipes in the plant.  Talk about being really green in Vermont!

With their holistic attention to detail and process, they create wonderful varieties of cheese. As a dietitian, I really like the light cheeses, some of the very few in the market that bring together lower fat with melt-ability, (is that a real word?), which helps ensure people who are managing a health concern that requires attention to fat content, have viable, tasty and enjoyable choices.  Cheese is gluten free naturally, and harder cheeses are naturally lactose free as well.

We then had a cheese grading class with their cheese grader, native VT born and dairy-farm raised Craig Gile, and I fell into deep like with a variety I had not had before, Alpine Cheddar from their Farmers Legacy line.  Swiss-Parmesan-cheddar-delicious-versatile-and hide in my purse-able. (I didn’t hide it really, I asked before I adopted the bar we passed around to review the packaging. Really.)

We then wound our way through the Vermont hills to the Richardson Family Farm in Woodstock, VT.  This fourth generation family farm was named Vermont Dairy jersey girlsFarm of the Year for producing high quality milk from their beautiful, doe-eyed Jersey cows.  Jersey cows produce milk with a very high butterfat content.  They graciously shared their farm with us, as well as coffee and a lovely apple crisp, and answered our questions about how they care for their “girls”.  Children are part of the family team, too!  Best of all, they are staunch Price Chopper shoppers, sharing back with me how much they like their local store (shout out to #123 Barre, VT!), which brings me full circle. This was a really relevant experience and helped me increase my knowledge about the quality and range of dairy items Cabot produces (cheese, butter, Greek yogurt, cottage cheese, whey, and more.)  I hope you explore their great products, found in our dairy and specialty cheese cases at your local Price Chopper.

Tell us your favorite flavor of Cabot cheese for the chance to win a Cabot Farmers Legacy Cheddar gift pack!  Leave your comment below to be entered and we’ll select one winner on Monday, June 30th!

  One thought on “The Circle (with Cabot Cheese!)

  1. Tarrah
    at 1:42 pm

    Love smoked cheeses; like gouda and cheddar

  2. at 1:43 pm

    Cheddar cheese is my favorite!

  3. jenfitz42
    at 1:43 pm

    My family loves the sharp cheddar cheese! Loved touring Cabot when we were in VT a few years ago!

  4. Amanda
    at 1:43 pm

    Garlic & herb!

  5. jenfitz42
    at 1:45 pm

    My family loves the sharp cheddar cheese! We loved touring Cabot a few years ago when we were in VT!

  6. at 1:47 pm

    ALPINE Cheddar!

  7. Richard R
    at 1:54 pm

    Monterey Jack

  8. Kimberly Demars
    at 1:54 pm

    I love the habenero cheddar yum !

  9. Ann
    at 1:55 pm

    the very aged sharp cheddar-loved taking fall trips up to VT and stopping at Cabot to get our cheese.

  10. at 2:01 pm

    Smoked Mozzarella is my favorite of all time.

  11. Michelle R
    at 2:07 pm

    Jalapeno Light

  12. Ashley
    at 2:11 pm

    Habanero cheddar

  13. Sonja
    at 2:11 pm

    Garlic & herb! All time fave! So versatile!!

  14. Rene
    at 2:16 pm


  15. Emmy
    at 2:23 pm

    cheddar cheeses

  16. CW
    at 2:24 pm

    sharp cheddar

  17. Patty
    at 2:30 pm

    Sharp cheddar

  18. Janet
    at 2:52 pm

    We love the Extra Sharp Cheddar and that it’s lactose free! It’s the only cheese my son tolerates and the flavor is excellent!

  19. Alison Matalanis
    at 3:41 pm

    I love Cabot’s Extra Sharp Cheddar. Thanks for the giveaway!

  20. Keri deRoziere
    at 3:47 pm

    Monterey Jack!!

  21. Pamela Davis
    at 3:52 pm

    Sharp cheddar is my favorite but love all cheeses.

  22. Christine Gabriele
    at 4:50 pm

    Smoky bacon cheddar!

  23. Bonnie
    at 5:27 pm


  24. Kari Kurtz
    at 6:08 pm

    Extra sharp

  25. Penny A.
    at 6:17 pm

    I just love Cabot cheeses…from the mild cheddar to the extra sharp and everything in the middle. They are great products!!

  26. Carol Douglass
    at 6:21 pm

    Private Reserve

  27. at 7:41 pm

    Horseradish cheddar: just the right amount of kick! Also, great in slices on a cheeseburger.

  28. Shannon Christensen
    at 9:19 pm

    Extra sharp cheddar cheese

  29. Tori B.
    at 7:22 am

    Farmhouse from the Legacy line is my favorite.

  30. Tammy
    at 10:32 am

    My family devours the seriously sharp cheddar cheese. We often give Cabot cheese as gifts to each other for Birthdays and Christmas. That’s how much we love cabot cheese

  31. Annemarie
    at 4:30 pm

    Extra Sharp Cheddar for is my fav although I wouldn’t turn down any flavor of Cabot cheese cuz it’s the best imo!

  32. Dawn M
    at 8:40 pm

    Extra sharp

  33. at 4:44 pm

    Ellie – thank you for such a lovely post! And yes, I think meltability is a word! (of course, I’m not entering the contest – just wanted to drop in and say thank you on behalf of the farm families who own Cabot!) ~Wendy

  34. at 6:49 pm

    I love the Garlic & Herb Flavored Cheddar Cheese!

  35. at 8:03 am

    Like Wendy, I’m just dropping in to say thank you on behalf of our farmers. (But I will confess I’m awfully partial to Seriously Sharp 🙂 ~Regan Jones, RD for Cabot Creamery

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