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is from Vegas back to Vermont. What's it all about?! In this challenge you'll row, walk, run, cycle, and ski or snowshoe the distance between Las Vegas and Vermont all the while logging the amount of time you spend exercising. For each stage of the
journey completed, participants will rack up entries to win great prizes from Cabot, Concept2 and the State of Vermont. The race starts on November 2nd and runs through the first week of March. So all you Boomers, Zoomers, Red Hats, Seniors, Silver Foxes and Really Cool People over 50 we hope we see you there!
in the small town of Cabot. We'll show you a short film and then walk you out into the creamery where you can actually see the cheese being made. 
Product Highlight: 
Owned by Dairy Farmers since 1919 • Makers of the "World's Best Cheddar"
A Spring Sale to Shake Off Winter's Blues
Okay, our Vermont homes and offices are still under a blanket of snow, so, as we do every year at this time, we have a Spring Sale to cheer everyone up. The catalogs were mailed this week, but we want our closest friends -- you E*Cheese subscribers -- to have a Special Bonus. Click on the Bonus link and you’ll find that the sale prices for 8-ounce bars reduced an additional 5%. But hurry; our Spring Sale ends April 14, however the Bonus offer ends this Saturday, March 21.
Our Family Farmers Need Your Support
The worldwide economic downturn isn’t just hurting banks and fat-cat CEOs - the demand for dairy products is way down, too, as consumers tighten their belts. Our farmers were getting $1.99 a gallon for their milk 18 months ago, but will receive only about $1.00 this spring - for a gallon of milk that costs them about $1.55 to produce. Remember, 100% of the profits Cabot Creamery Cooperative earns go right back to our family-farmer owners. We thank you for your support.
Praise from Martha is Praise Indeed
In January one of us was home watching the Martha Stewart Show when Rob Kaufelt of Murray’s Cheese Shop visited her with some delicious cheeses - one of which was Cabot! Martha took one look and said, "Oh Cabot, I love their cheese. I love stopping in the wonderful little cheese shops in New England and getting a big wedge from one of the wheels - it's the best!" We agree.
What’s Your Go-To Dinner?
Anna-Marie was reading the Cabot blog the other day and came across a story that brought back a forgotten memory. Whenever she visited her Grandma in Brattleboro, Vermont, there was a well-worn tin pan, either on the stove or nearby, that held bacon fat. After reading the story of Maggie’s Chili, she realized that bacon fat is the secret ingredient in some of her most cherished food memories.
So, here’s a recipe for New England-by-way-of-Texas chili from someone else’s Grandma who knew the value of bacon fat.
And speaking of Comfort Foods; check out our favorite 13 recipes.
Are You a Skier or Boarder?
Spring Sale (see above) or not, winter’s not over in Vermont, and Cabot Cheddar is key to successful ski and snowboard trips. So if you and your skis or board find yourself in the Stowe-Sugarbush-Mad River area, or in the Killington-Pico-Suicide Six area, be sure to stop by the nearby Cabot store. Located in Waterbury and Quechee, Vermont, respectively, they stock every type of Cabot Cheddar, and will be happy to have you sample them all. What’s more, our prices for Vermont wine, beer and specialty foods are as attractive as the sun setting on your favorite mountain.
Click here to check the snow conditions - it’s still snowing in Vermont!
Two More Reasons to Come Visit Us in Vermont
And winter or not, it’s not too early to think about summer. If you’re contemplating a visit to Vermont, here are two anniversary parties you shouldn’t miss:
Cabot’s 90th Anniversary and Dairy Festival
On Saturday, June 13, Cabot Creamery and the town of Cabot will roll out the red carpet for our farmer owners, for the other great specialty food companies of Vermont, and lots and lots of guests - like you. Come see how we make our cheese, and try a taste of every kind.
On the occasion of Vermont Butter & Cheese’s 25th Anniversary, there’ll be a major Cheese Festival at Shelburne Farms on Sunday, August 23rd. Every Vermont cheese maker, and many from surrounding states, will be there to show off their very best to you - and to the many cheese experts from around the country who will be in attendance. Enjoy a fascinating, fact-filled seminar, have some Cabot Cheddar, and sample some lesser-known cheeses that may not be available anywhere outside New England.
Just in Time - and Just Right - for Passover
Once again, Cabot is pleased to offer OU Kosher-for Passover Sharp Cheddar through our website. Take advantage of the introductory sale today!
"Finding Four-Leaf Clovers"
Take a break from your hectic day with a wonderful little book about the art of contemplation, about learning how to relax and sample what’s really meaningful in life. Cabot Marketing VP Roberta MacDonald’s whimsical short treatise on unexpected pleasures will make you think - but most of all, make you smile. It’s right here - "Finding Four-Leaf Clovers".
Cabot e*Cheese Newsletter, Vol. 9, No. 2, March 2009.
All contents copyrighted 2009. Cabot Creamery Cooperative. All rights reserved.
contact us | share with a friend | privacy policy | shop cabot | subscribe/unsubscribe
To Order Cheese: 1-800-639-3198
Consumer Hot Line: 1-888-792-2268 (1-88-TRY-CABOT)
Cabot Visitors’ Center: 1-800-837-4261
Request a Cabot catalog: 1-800-639-3198
See where Cabot’s great taste begins: www.cabotcheese.com/visitus
Find other Vermont attractions: www.vermontvacation.com
Peruse cool Vermont artifacts: www.cabotcheese.com/BestOfVermont
Are Your Ready for Some Football? Are You Hungry?
On February 1, nearly everyone in America with a TV will be watching Super Bowl XLII … and eating, snacking, tasting, licking fingers and eating some more. This is the SUPER BOWL we’re talking about and it deserves some super snacking ideas! So here’s the lineup, from our stadium-size collection of recipes, for the best ways to "show some love" to your guests -- or hosts -- with award-winning Cabot cheeses. In all, there are 16 we’ve specially chosen, including MVPizza, Pig Skins and Toasted Hero Sandwiches.
What’s as Big as a Football … and Tastes a Whole Lot Better?
CHECK OUT CABOT’S NEWEST CHEDDAR
The verdict is in: cooking magazine editors, food writers and consumers alike all love Cabot’s great-tasting 50% and 75% Reduced Fat Cheddars. And healthy-eating experts have been jumping even higher in excitement over new Cabot Omega-3 DHA Reduced Fat Cheddar. Omega-3 has been called the miracle food of the 21st century, helping prevent heart disease and maintaining optimum blood pressure and cholesterol levels. Omega-3 DHA supports brain and eye development. Read why it’s so good and what experts say on Cabot’s website.
The Resolution Revolution
When you look back at 2008, you probably see many successes and maybe a few that were, um, "not-so-much." Even if you got everything done that needed to be done last year, Candace Karu has a provocative new idea for organizing your life called "The Year Of ..." that could leave you with an even higher sense of accomplishment at the end of 2009. Check out her story on Cabot’s blog.Four Goals for Healthy Eating in 2009 ... and Beyond
The editors of this newsletter have decided to give "The Year Of ..." (see above) a try and make 2009 our "Year of Eating Healthier." We asked Registered Dietician Sara Wing, Cabot’s Health Programs Manager, to give us just a few suggestions on how we could achieve our plan for the coming year -- simple ideas we could remember without carrying around a list or reading a book. We love what she gave us!
Snowball Fight!
Our friends at the Vermont Ski Area Association just sent us their new snowball game. It’s simple to load a picture of a friend onto the game screen and then blast away with an endless supply of snowballs. It’s great fun for the whole family! Try it out here!Consumer Hot Line: 1-888-792-2268 (1-88-TRY-CABOT)
Cabot Visitors’ Center: 1-800-837-4261
Request a Cabot catalog: 1-800-639-3198 See where Cabot’s great taste begins: www.cabotcheese.com/pages/visit_us/
Find other Vermont attractions: www.vermontvacation.com
Peruse cool Vermont artifacts: www.cabotcheese.com/best_of_vermont/
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| It’s Apple Season ... … and there is no healthier, simpler – or more delicious – snack than a juicy ripe apple together with a golden chunk of the "world’s best" cheddar. But if you want to create a truly spectacular dessert for family or company this season, start with this recipe for Vermont Apple Pie from our Vermont friends and neighbors at King Arthur Flour … and then add Cabot Cheddar. As long-time Cabot employee (now retired) Ken Ward once rhapsodized… |
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| A la mode or all alone, Apple pie deserves a throne. But surely no dessert is better, When topped with "World’s Best" Cabot Cheddar. |
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That’s 10 percent off last year’s prices on all of Cabot’s delicious waxed, aged and flavored Cheddar 8-ounce bars – all marked down!  > Save 10% Off All 1-lb, 2-lb, and 3-lb Blocks ... and that includes the new Tuscan and Chili-Lime hand-rubbed Cheddars, and even the 5 year Old School. |
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> Try Brand-New 50% Reduced Fat Cheddar Bar With Omega-3 DHA We’ve taken our delicious, healthy, reduced fat Cheddar one step further and added Omega-3 DHA. Each one-ounce serving provides 32 mg of renewable, vegetarian-source Omega-3 DHA, giving you 20% of your 160 mg daily requirement of DHA. Want more info? Go to www.OmegaCheddar.com. The Sale Ends September 24, so don’t miss out on the savings before the new catalogs – and prices – are published! Your order must ship by October 15, 2008. |
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| Tell Us What You Think – On The New Cabot Blog Learn about new products from Cabot Creamery Cooperative, makers of "the world’s best cheddar," pick up healthful and delicious recipes, get tips from the pros in Cabot’s kitchens, read what other menu planners and cheese-lovers want … and tell us what you think of it all, on our new Cabot blog! You’re invited – to check it all out at www.cabotblog.com. Women’s Health Magazine Honors Cabot Women’s Health Magazine has named Cabot’s 50% Reduced Fat Cheddar one of America’s "Best Packaged Goods" products. Read all about it at … www.womenshealthmag.com. We Hope You Like These E-Mail Messages …
And … thank you. |
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  World's Best Reduced Fat Cheddar  30 Great Butters - Cabot's 83 Unsalted Butter
Named in the March issue of Saveur Magazine as one of 30 favorite butters for “distinctive flavors, textures, and colors”, Cabot’s 83 Butter is richer and more full-bodied than regular butter and the choice of discerning chefs. Made from pure, sweet natural cream, it is perfect for sautéing, clarifying and stabilizing.  Best Served with Flavor! “There are no rules for pairing cheese with beer,” say the folks at Sam Adams. “It's all about finding harmony as well as contrast in your pairings. Cheese and beer are very like-minded in their composition: Same flavors, same textures and same aromas.”
Check out your local grocery store for the display and your $1.00 savings coupon for Cabot Cheese—when you purchase Samuel Adams beer (where legal).
Sam Adams Boston Lager & Cabot’s Seriously Sharp Cheddar 
Visit Glorious Vermont This Summer!
Spend the day touring the countryside and visiting our stores! The Cabot Visitors Center offers guided tours to learn how our award-winning cheese is made. Our charming Cabot Quechee Store is nestled between a spectacular gorge quintessential town of Woodstock, and our Cabot Annex Store, in Waterbury Center, is moving across the parking lot to a beautiful new space! All three are truly special places to snack your way through Vermont’s finest tasty treats—and to browse through exquisite handcrafted products. Start planning your vacation today! Visit VermontVacation.com for lodging and area information. Mother's Day Brunch Make-Over 
Some quick changes include:
Replace the high-fat pastry crust with low-fat breadstick dough
Reduce the number of whole eggs - using more egg whites
Substituted low-fat 1% milk and Cabot 50% Reduced Fat Cheddar
Add reduced-fat sour cream for creamy texture
Add onion to enhance flavor after reducing fat
Broccoli-Potato Egg Pie with Cheddar and Bacon
Cabot E**Cheese Newsletter, Vol. 8, No.5. April 2008. Cabot Creamery Cooperative,Inc. One Home Farm Way • Montpelier, VT 05602 1-888-792-2268 • Privacy Policy • Subscribe/Unsubscribe Contact Us Send to a Friend Shop Cabot Subscribe/Unsubscribe This email was generated from the Cabot Mailing List... which we neither share nor sell. If you would like to be removed from our mailing list, we make it easy at http://cabotcheese.com/newsletter (your email address and 2 clicks... it's that simple) or reply to this email with "Unsubscribe" in the subject line. |
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Owned by Dairy Farmers since 1919 • Makers of the "World's Best Cheddar" |
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Cabot E**Cheese Newsletter
Vol. 7, No. 10 January 24, 2008
All rights reserved. All contents copyrighted 2008 Cabot Creamery Cooperative. |
New Year’s Healthy Habits! Start your healthy New Year's resolution off right with Cabot's terrific 50% Reduced Fat Mini’s — now $4 off 100-ct! Sale ends Monday 1/28/08. 
Meet Mark! As a seasoned Chef with experience in nutrition and diet, Mark frequently entertains friends and family with his favorite protein-rich Cabot recipes. This Superbowl, Mark is making his 5-Point Spread, a yummy fast dip—rich with the exotic flavors of dark beer, spices and Cabot Sharp Cheddar!
Superbowl XII—February 3. 
Who’s in A Hurry Recipe Contest Thanks to the New England Culinary Institute for their assistance with the Who's in a Hurry Recipe Contest. Omega 3 Cheese—tell us what you think! Frisbee Turns Fifty! Be Mine—Vermont Style! Order your Cabot products today! Sale ends January 28. This email is sent to the Cabot Mailing List... which we neither share nor sell. To ensure delivery to your inbox, please add the following address to your address book or list of approved senders: Cabot Creamery Cooperative,Inc. One Home Farm Way • Montpelier, VT 05602 1-888-792-2268 • Privacy Policy • Subscribe/Unsubscribe |
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Cabot E**Cheese Newsletter
Vol. 7, No. 10 November 14, 2007
All rights reserved. All contents copyrighted 2007 Cabot Creamery Cooperative. |
Happy Thanksgiving from everyone at Cabot. In this Issue of our E**Cheese newsletter you will find: -- Holiday Gift Giving Ideas 
Holiday Gift Giving Ideas Shop Cabot Online and Save! 
Holiday Leftovers? Try Something New Tuscan Bean Soup with Rosemary Tropical Grilled Fruits with Vanilla Yogurt Visit the Cabot Annex Store - Now 15 Years Young! The farm families who own Cabot Creamery wish to thank-you for your support and wish you and your family as safe and happy holiday season.
*This offer applies to orders of $50 or more per delivery address shipping within the contiguous 48 states via UPS Ground. Orders must be placed by 11/19/07 using promotion code 78N. To order by phone, call 1-800-639-3198 and mention promo code 78N. Discounts and other offers may not be combined, and none apply to gift certificates. You may choose a ship date anytime between now and the end of 2007. This email is sent to the Cabot Mailing List... which we neither share nor sell. To ensure delivery to your inbox, please add the following address to your address book or list of approved senders: customer_satisfaction@enews.cabotcreamery.coop. |
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Cabot E**Cheese Newsletter
Vol. 6, No. 8 August 22, 2007
All rights reserved. All contents copyrighted 2007 Cabot Creamery Cooperative. |
And The Accolades Keep Coming! Cabot Makes Headlines! 
Makes about 12 scones
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground white pepper
1 teaspoon salt
2 sticks (8 ounces) Cabot Unsalted Butter, cut into pieces
1/2 cup grated Cabot Sharp Cheddar, plus more for top
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh thyme leaves
1/2 cup milk
1 large egg
Click here, for Preparation Instructions
Searching for Cabot Butter?
Who’s in A Hurry Recipe Contest Cabot Rolls out the Welcome in Quechee! 
The Perfect Snack Contest Preview! This email is sent to the Cabot Mailing List... which we neither share nor sell. To ensure delivery to your inbox, please add the following address to your address book or list of approved senders: |
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Owned by Dairy Farmers since 1919 • Makers of the "World's Best Cheddar" |
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Contact Us Send To A Friend Shop Cabot Subscribe/Unsubscribe Contact Us Send To A Friend Shop Cabot Subscribe/Unsubscribe 
Cabot E**Cheese Newsletter Vol. 6, No. 6 June 20, 2007
All rights reserved. All contents copyrighted 2007 Cabot Creamery Cooperative. |
Meet Mark... You may have seen Mark Hackett, our Cabot Farmer Spokesperson, at a national event — or perhaps doing a cooking demonstration on TV. Mark is an experienced retired dairy farmer who knows just about everything there is to know about cows and cheese! Look for Mark each month as he shares the behind-the-scene workings of Cabot —from our marketeers, retired farmers, teachers and supportive We recently asked Mark what is the most commonly talked about cheese issue he hears about on the on the road. "Hands down, lactose!" Mark replied. "A lot of people are lactose intolerant, or think they are—and avoid dairy. They are surprised to learn that naturally aged cheddar has no lactose, so they don’t have to miss out on calcium and other great benefits!” Visit our monthly feature on lactose intolerance for more information. Check out our SALES! NEW 50% Reduced Fat Item! So many people love our Reduced Fat Cheddars, but want to buy more and pay less. That's why we're introducing a 5-lb block, and it's on sale! A Century of Cabot with Ruth Burbank We were thrilled to help celebrate Ruth Burbank’s 100th Birthday on May 13. Born in 
Cabot in the Press Again! Registered Dietitian Judy Caplan applauds Cabot 75% reduced fat cheddar cheese in her new book GoBeFull - Eight Keys to a Healthy Lifestyle. Judy says, "Cabot 75% cheddar cheese is so lean, it is a great addition to any healthy diet, even for those who need to limit their saturated fat intake or simply need to lose weight." A slice of heaven on the grill? With Cabot Slices, your mouth will certainly think so! Try our slices in this summer burger recipe! Cheddar-Stuffed Makes 4 servings 1 pound ground turkey Cranberry Mayo Instructions are just a click away at the Cabot Recipe Library. This email is sent to the Cabot Mailing List... which we neither share nor sell. To ensure delivery to your inbox, please add the following address to your address book or list of approved senders: customer_satisfaction@enews.cabotcreamery.coop. |
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Contact Us Send To A Friend Shop Cabot Visit Us Subscribe/Unsubscribe Cabot is Coming to See You! The CABOT ROAD SHOW is coming to see you in the greater Albany We will also be taking Polaroid pictures of children of all ages in ******ROAD SHOW SCHEDULE****** Friday, December 7, 2007 (12:00pm - 6:00pm) Sunday, December 9, 2007 (10:00am - 4:00pm) Our dairy farmer owned cooperative in Vermont appreciates all the Cabot E**Cheese Road Show Alert Vol. 14, No. 23; December 3, 2007 |
GREETINGS FROM VERMONT! It’s cold here in
CABOT MAIL ORDER SAVINGS! MEET SETH NEARY 
In their spare time, Seth and his wife Jen, a member of our Cabot marketing team, are on the slopes snowboarding. Seth, a native Vermonter, learned to ski at a very young age following his mother down the slopes of Sugarbush. At the age of 17 Seth began snowboarding and ended up riding professionally for 10 years, competing in Europe, Japan, Korea and throughout North America. He won 3 Masters World Cups and had 5 Pro Model Snowboards. Seth was at the forefront of the snowboarding craze, competing before it became an Olympic sport. SUPERBOWL RECIPE: SUDDEN TURNOVERSAs you football fanatics know, Superbowl XLI is Sunday, February 4th. Even though our beloved Patriots won’t be playing, history is being made and the game should be a good one. Superbowl Sunday is now the largest cheese consumption day in 
Makes 32 appetizer pieces
Ingredients: 8 large (8-inch) flour tortillas 1 cup refried beans 8 ounces Cabot Monterey Jack, Pepper Jack or Jalapeno 50% Reduced Fat Cheddar cheese, grated (about 3 cups) 1/4 cup sliced scallions Cabot Sour Cream Tomato salsa Instructions are just a click away at the Cabot Recipe Library.
This email is sent to the Cabot Mailing List... which we neither share nor sell. To ensure delivery to your inbox, please add the following address to your address book or list of approved senders: Cabot Creamery Cooperative,Inc. One Home Farm Way • Montpelier, VT 05602 1-888-792-2268 • Privacy Policy • Subscribe/Unsubscribe |
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Owned by Dairy Farmers since 1919 • Makers of the "World's Best Cheddar" |
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Cabot Update for Last Minute Shoppers There is still time! Save on shipping Cabot favorites: Second-day UPS delivery is marked down! Save 30% on 2nd Day by spending $50 or more, or Save 20% on 2nd Day by spending $30 per shipping address. Shipping discount is automatically applied. Also known as Asparagus-Prosciutto Rolls, this recipe makes 12 holiday appetizers and is courtesy of Chef Jeffrey Weiss. Ingredients:
12 asparagus spears
4 large (14- by 18-inch) sheets phyllo dough, thawed 12 thin slices Prosciutto 12 thin slices Cabot Tomato Basil Cheddar 4 tablespoons Cabot Salted Butter, melted Instructions: 1. Preheat oven to 375ºF. Have bowl of ice water on hand. 2. In a pot of boiling, salted water, cook asparagus for one minute. Transfer to ice water with slotted spoon. Once cool, transfer to paper towels to drain; pat dry. 3. Lay first phyllo sheet on cutting board; brush entire surface with melted butter. Top with next phyllo sheet and brush with butter; repeat with remaining two sheets. Cut into 12 smaller rectangles. 4. Place one piece of Prosciutto and cheddar on each rectangle. Place asparagus spears on top with tips extending beyond edges. Roll phyllo up around asparagus and brush with additional butter. 5. Place rolls on baking sheet and bake for 10 to 12 minutes, or until golden. 6. Serve warm and enjoy with family and friends! |
JOYOUS HOLIDAYS... from VERMONT CABOT'S FARM FAMILIES SEND YOU THEIR BEST With the winter solstice upon us, the villages bordering Vermont's Northeast Kingdom are less snowy than in this Kempton farm photo. But the holiday spirit is everywhere! All of us at Cabot Creamery - our employees, our dairy farm families, the four-legged "girls" - wish to thank you for your yearlong support. In a difficult 2006 marked by springtime flooding of crops, languishing milk prices and soaring costs, your patronage has been more important than ever. Know that wherever you find award-winning Cabot dairy products, your purchase directly champions a brighter future for our farmers. Please accept our sincere gratitude, and our hopes that you enjoy a new year full of peace, prosperity, good health and great cheese!
This email is sent to the Cabot Mailing List... which we neither share
nor sell. To ensure delivery, please add the following
address to your address book or list of approved senders: customer_satisfaction@enews.cabotcreamery.coop. Merry Christmas and Happy Hanukkah!! · Send to a Friend· Subscribe/Unsubscribe Cabot E**Cheese Holiday Greeting, Vol. 5, No. 6.
December 19, 2006. All rights reserved. All contents copyrighted 2006 Cabot Creamery Cooperative. |
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| Cabot Creamery • 1 Home Farm Way, Montpelier Vermont 05602 • 1-888-792-2268 | |
Cabot Creamery E**Cheese Sales Alert November 15, 2006
View this newsletter in full Vermont color rather than text only:
http://www.cabotcheese.com/pages/eCheeseNews/Thanks20061115.html
In this issue of E**Cheese:
++ MAIL ORDER SAVINGS: $5 SHIPPING OFFER
++ EXCLUSIVE CHEESES
++ MEMORABLE GIFTS OF CABOT
++ TURKEY DAY & THE LEFTOVERS: CHEDDAR TURKEY POCKETS RECIPE
++ BRAND NEW: MY RECIPES
++ MAIL ORDER SAVINGS: $5 SHIPPING OFFER
https://www.shopcabot.com/index.php?promo=FN6
Don't miss the $5 shipping offer* from our new catalog to ensure
your Cabot favorites are all on hand when your guests begin to
arrive, or to thank your hosts when you do. The shipping offer
expires this Saturday (Nov. 18th; see details below). Use the
link above to enter the promotion code automatically, or enter FN6
in the Promotion Code box when checking out at www.shopcabot.com.
++ EXCLUSIVE CHEESES
https://www.shopcabot.com/pages/products/waxed.php?promo=FN6
In addition to the reduced shipping cost, another good reason to
order now is the very limited-edition Championship Cheddar 2-lb. bars
that come from the same batch that won the 2006 World Championship
Cheese Contest. They are available only in our online store, as are
the five-year-old Old School Cheddar and the 3-lb Extra Sharp Wheels.
++ MEMORABLE GIFTS OF CABOT
https://www.shopcabot.com/pages/products/gift.php?promo=FN6
We've added big and small gift packages so you can give your favorite
cheese to everyone from your child's teacher to the furthest-away
relatives and friends.
++ TURKEY DAY & THE LEFTOVERS: CHEDDAR TURKEY POCKETS RECIPE
http://www.cabotcheese.com/recipes
http://www.cabotcheese.com/pages/recipes/CheekyCheeseTurkeyPockets.php
http://www.cabotcheese.com/pages/recipes/cheddarmashedpotatoes.php
Your source for fun and festive recipes for Thanksgiving dinner, Turkey
Bowl game snacks, or any of your many special holiday get-togethers is
the Cabot Recipe Library. Among the treats you'll find: this tasty way
to breathe new life into leftover turkey, courtesy of our Chef-of-Staff,
Jon Ashton. Or check out our Cheddar Mashed Potato recipe and shred in
some Cabot Horseradish Cheddar to spice it up!
CHEDDAR TURKEY POCKETS
Makes 8 servings
Preparation Time: 15 minutes
Ingredients:
1/4 cup Cabot Plain Yogurt
1/4 cup Cabot Light Sour Cream
1/2 cup bottled reduced-fat ranch salad dressing
3 cups chopped cooked turkey
1/4 cup chopped fresh broccoli
1/4 cup chopped apple
1/4 cup raisins
1/4 cup shredded carrot
1/2 cup grated Cabot 50% Light Cheddar
1/4 cup chopped pecans
4 (6- to 7-inch diameter) whole-wheat pita bread rounds, halved crosswise
Instructions:
1. In small bowl, stir together yogurt, sour cream and ranch dressing.
2. In medium bowl, combine turkey, broccoli, apple, raisins,
carrot, cheese and pecans. Add dressing mixture and toss to coat.
3. Spoon mixture into pita halves. Wrap each half tightly in plastic wrap
and refrigerate for up to 24 hours.
++ BRAND NEW: MY RECIPES
http://www.cabotcheese.com [see link on homepage]
Like these recipes above? You can now rate them or add them to your own,
electronic Cabot recipe box. Register now to set one up free of charge.
*Special $5 Shipping Offer: Applies to orders of $50 or more per delivery
address, to ship anytime in 2006 via UPS Ground.
On behalf of all our farmers, best wishes for a healthy, happy Thanksgiving!
Cabot Creamery Cooperative
www.cabotcheese.com
One Home Farm Way
Montpelier, VT 05602 USA
To Order Cheese: 1-800-639-3198
Consumer Hot Line: 1-888-792-2268 (1-88-TRY-CABOT)
Cabot Visitors' Center: 1-800-837-4261
Receive Cabot's newsletter: http://www.cabotcheese.com/newsletter
Request a Cabot catalog: catalog@cabotcheese.com or 1-800-639-3198
Register to win free cheese: http://www.cabotcheese.com/Registry
See where Cabot's great taste begins: http://www.cabotcheese.com/visitus
Find other Vermont attractions: http://www.vermontvacation.com
Peruse cool Vermont artifacts: http://www.cabotcheese.com/BestOfVermont/
This email was sent to the Cabot Mailing List...which we neither share nor
sell. If you like our newsletter (or our products), please recommend us
to a friend.
To sign up for this newsletter (or to remove yourself from our list), we
make it easy: your email address & 2 clicks... at
http://www.cabotcheese.com/newsletter. It's that simple!
To ensure delivery, please add the following address to your address book
or list of approved senders: customer_satisfaction@enews.cabotcreamery.coop. Thanks.
Cabot E**Cheese Sales Alert, Vol. 1, No. 7. November 15, 2006. All rights
reserved. All contents copyrighted 2006 Cabot Creamery Cooperative.
In This Full, Fall Issue of E**Cheese:
++ NEW MAIL ORDER ITEM: CHAMPIONSHIP CABOT CHEDDAR
++ INTRODUCING: CABOT FAMILY HEADQUARTERS
++ OFFERS: FREE "BACK TO SCHOOL" PROGRAMS
++ FOUR WAYS TO VISIT US
++ MAIL ORDER SAVINGS: CABOT REDUCED FAT CHEDDARS: NEW LOOK, NEW ITEM!
++ MAIL ORDER SAVINGS: FIVE TOP USES FOR CABOT CHEDDAR MINIS
++ YOUR HELP NEEDED: RESTAURANTS & RECIPES FEATURING CABOT CHEESE
++ CABOT RECIPE LIBRARY: JALAPENO CHEDDAR FIRECRACKERS
++ PRESS HITS: NEW YORK TIMES CABOT KUDOS
++ OCTOBER IS CO-OP MONTH
++ CHAMPIONSHIP CABOT CHEDDAR
From the very vat that earned the honor of "Best Sharp Cheddar" at the
recent 2006 World Championship Cheese Contest, we saved some just for you.
Savor it yourself, share with a friend or consider the gold medal message
this cheese offers you for all of your business giving needs.
Championship Cheddar: https://www.shopcabot.com/pages/products/waxed.php
Corporate Gifting: https://www.shopcabot.com/pages/corporate.php?=SEP6EC
++ CABOT FAMILY HEADQUARTERS
http://www.cabotcheese.com/family-headquarters
Cabot's moms and dads know that providing healthy, nutritious meals can
be a challenge -- say nothing of helping kids make good food decisions
when not at the kitchen table. In Cabot's inaugural "Back to School"
issue of our new Family Headquarters website, you'll find:
+ fun, creative ways to get kids and parents involved in making nutritious
choices throughout the day
+ in-depth information on the importance of dairy calcium
+ the debut of our new 3 A Day Survival Packs -- convenient packages of our
most popular family-friendly products
We'll be updating the site each month with new information, so be sure to
check back often. October will feature Halloween treats!
++ FREE "BACK TO SCHOOL" PROGRAMS REMINDER
http://www.cabotcheese.com/EdPrograms.html
With school back in full swing, we'd like to remind you that Cabot offers
free education programs that may help your local schools. Check out our
free plays for the drama club, agriculture education, girl scout patch and
other Community & Educational Programs. Cheese is a great way to
incorporate fun in our schools!
++ FOUR WAYS TO VISIT US
http://www.vermontvacation.com
http://www.cabotcheese.com/visit.html
Vermont IS fall in its original state. We'd love you to see our state's
beauty and we know you'll enjoy free samples of all our cheeses! So come
take a tour and see how we make the "World's Best Cheddar" or browse our
stores in Waterbury or Quechee. Check out directions, descriptions and
hours of operation for our three Vermont locations at the link above. And
if you can't visit us in person? You'll find fresh updates, fabulous recipes
and more in Cabot's own little corner of the worldwide web. Visit us often!
++ CABOT REDUCED FAT CHEDDARS: NEW LOOK, NEW ITEM, NEW SAVINGS!
https://www.shopcabot.com/pages/products/light.php?promo=SEP6EC
We now offer three types of Reduced Fat Cabot Cheddars:
+ 75% Reduced Fat Cheddar (think 1% milk),
+ 50% Reduced Fat Cheddar (pretend there's a 1.5% milk) and...
+ NEW 33% Reduced Fat Cabot Cheddar(think 2% milk).
Enjoy 10% savings on any or all Reduced Fat Cheddar bars if you order before
Tuesday, October 3rd, 2006 at midnight (hurry!). You'll notice new packaging
for these cheeses based on input from customers like you. Look for our new
33% Reduced Fat Cheddar soon at a store or supercenter in your area!
++ FIVE TOP USES FOR CABOT CHEDDAR MINIS
https://www.shopcabot.com/pages/products/aged.php?promo=SEP6EC
Cabot 3/4-oz bars are portable, convenient, tasty and priced at 10% savings.
Here are some ideas for putting Cabot Cheddar Minis to the test:
LUNCH BOX ESSENTIAL
We can't imagine any child trading Cabot Cheddar for, say, a twinkie.
OFFICE CHEESE COOLER
Why should water have all the fun? Create a new spot to gather and gossip
about office mates (even the cheesy details!).
ON-THE-GO SNACKING
Keep up your energy between soccer games and dance recitals.
COLLEGE CARE PACKAGES
We think of CARE as "Cheeses Are bRain Energy" for the whole dorm.
SKELETON SNACKS
Trick your Halloween treaters with a healthy snack loaded with calcium for
strong bones and great fangs... we mean... great teeth.
++ RESTAURANTS & RECIPES FEATURING CABOT CHEESE
One of our Caboteers recently celebrated a major birthday at Bar Americain,
one of Chef Bobby Flay's Manhattan restaurants. She noticed a delicious
appetizer on the menu of Vidalia Onion Soup with Parker House croutons and
blistered Vermont Cheddar Cheese. Sure enough... it was Cabot! Do you know
of any restaurants that feature Cabot or Vermont Cheddar on their menu??
If you do, please email us at research@cabotcheese.com and tell us all about
them. Thanks in advance.
++ AUTUMN RECIPE: FIRECRACKERS
http://www.cabotcheese.com/recipes
http://www.cabotcheese.com/pages/recipes/HolidayFirecracker.php
Speaking of restaurants, here's a tasty recipe to help put those Reduced Fat
Cabot Cheese savings to good use, courtesy of Chef Greggory Hill of David
Greggory Restau-Lounge in our nation's capital. See the Cabot Recipe Library
for more great healthy meal ideas.
JALAPENO CHEDDAR FIRECRACKERS WITH FALL FRUIT COMPOTE
Makes 6-8 appetizer servings
Ingredients: Jalapeno Cheddar Firecrackers
4 large (14- by 18-inch) sheets phyllo dough*, thawed according
to package directions
6 tablespoons Cabot Salted Butter, melted
Juice of 1 lemon
1 pound Cabot Jalapeno 50% Reduced Fat Cheddar (not shredded)
1 egg, lightly beaten
Ingredients: Fall Fruit Compote
2 medium pears, peeled and diced
2 medium apples, peeled and diced
1 cup raisins
1 cup diced dried figs
1 cup diced dried apricots
1/2 cup brandy
2 cups orange juice
1/4 cup chopped toasted hazelnuts
Instructions: Jalapeno Cheddar Firecrackers
1. Lay phyllo out on work surface. Stir together Cabot butter and lemon
juice. Keeping remaining sheets covered with plastic wrap, brush one
sheet of phyllo with lemon butter. Fold in half crosswise and brush
again. Repeat with three more sheets. (* If using smaller phyllo, use 8
sheets and do not fold in half.)
2. Lay the Cabot cheese lengthwise in center of phyllo. Brush far long
edge of phyllo with egg (to seal packet during baking). Roll cheese up in
phyllo, pressing edge firmly in place. Twist ends tightly against cheese
to make firecracker-shaped package. Chill until ready to bake.
3. Preheat oven to 350°. Place firecracker seam-side-down on baking sheet
with sides and bake for 15 to 20 minutes, or until golden.
Serve with Fall Fruit Compote.
Instructions: Fall Fruit Compote
1. In large saucepan, combine fresh and dried fruits. Place over medium
heat and stir for two minutes to warm fruit. Remove from heat and stir
in brandy.
2. Return to heat, being careful not to ignite brandy. Stir for several
minutes, then stir in orange juice. Simmer mixture gently until fruits
are tender.
3. Remove from heat and stir in hazelnuts.
++ PRESS HITS: NEW YORK TIMES KUDOS
Cabot Sharp Cheddar was declared a "supermarket gem" in a September 20,
2006 article by writer Julia Moskin in The New York Times.
Learn more about cooperatives and our special business model.
http://www.cabotcheese.com/coop.html
From all of us here at Cabot, plan a great trip this fall and enjoy
Vermont's leaves & cheese!
Cabot Creamery Cooperative
www.cabotcheese.coop
One Home Farm Way
Montpelier, VT 05602 USA
To Order Cheese: 1-800-639-3198
Consumer Hot Line: 1-888-792-2268 (1-88-TRY-CABOT)
Cabot Visitors' Center: 1-800-837-4261
To receive Cabot's newsletter: http://www.cabotcheese.com/newsletter
To request a Cabot catalog: catalog@cabotcheese.com or 1-800-639-3198
To register to win free cheese: http://www.cabotcheese.com/Registry
To see where Cabot's great taste begins: http://www.cabotcheese.com/visitus
To find other Vermont attractions: http://www.vermontvacation.com
To peruse cool Vermont artifacts: http://www.cabotcheese.com/BestOfVermont/
This email was sent to the Cabot Mailing List...which we neither share nor sell.
If you like our newsletter (or our products), please recommend us to a friend.
To sign up for this newsletter (or to remove yourself from our list), we make it
easy: your email address & 2 clicks... at http://www.cabotcheese.com/newsletter.
It's that simple!
To ensure delivery to your inbox, please add the following address to your address
book or to your list of approved senders: customer_satisfaction@enews.cabotcreamery.coop.
Cabot Cheese E**Cheese, Vol. 5, No. 4. September 30, 2006.
All contents copyrighted 2006 Cabot Creamery Cooperative. All rights reserved.
Cabot Cheese E**Cheese May 27, 2006
Across the hillsides of Cabot, maple and fruit trees have burst forth in bloom, lilacs sweetly scent the air, and "the ladies" are enraptured with the bounty of new clover, alfalfa and other tasty greens. May's early rendition of monsoon season in Vermont has paused for some delightful sunshine and, although the calendar disagrees, we see Memorial Day Weekend as the harbinger -if not the official opening - of summertime. Parades on main streets and ceremonies at local cemeteries will provide reverence and reflection, before segueing into cookouts and baseball games, fishing and fun. From all of us at Cabot, best wishes for a safe, memorable and meaningful Memorial Day!
In this issue:
++ CABOT SUMMER KICK-OFF SALE
++ COME VISIT US!
++ CABOT VIP PARTIES
++ FREE PLAYS FOR DRAMA CLUBS
++ FUND-RAISING WITH CABOT
++ CABOT OUT & ABOUT
++ FAVORITE CABOT RECIPE: BOW TIE PASTA SALAD
++ CABOT SUMMER KICK-OFF SALE
Enjoy 10-15-25% off many of your favorites -- including Cheddar Shake, 3-lb
unwaxed blocks and 3/4-oz mini bars -- to help get your summer rolling.
Sale ends on May 31st. Please visit us at http://www.shopcabot.com.
++ COME VISIT US
Come see us in Vermont! Watch us make the "World's Best Cheddar" at our
Visitors Center in Cabot Village, or visit our Cabot Annex Store in Waterbury
Center, just beyond the Ben & Jerry's ice cream factory.
Coming June 1st: the new Cabot Quechee Store, in Quechee, Vt.
Directions, hours and info: http://www.cabotcheese.com/visit.html
++ CABOT VIP PARTIES
We had a great time with Cabot friends from the Mount Laurel, N.J., area last
Thursday evening. Just one more reason to be on the Cabot Mailing List: you
are among the first to know of these FREE cheese parties in your area. Next
one up is in Portland, Maine, but not until August (details to follow). We
will be emailing next week a feedback survey to attendees of some of our most
recent parties; we would appreciate it if you could take a moment to complete
the survey and submit it. Many thanks!
++ FREE PLAYS FOR DRAMA CLUBS
Please pass along these FREE offers to any teachers, aspiring young actors or
any other thespians you know, courtesy of Cabot:
Free Play: BIG WHOOP ABOUT ZIP (for High School students)
Information at http://www.bigwhoopaboutzip.com.
Free NEW Play: MIDSUMMER CITY (for Middle School students)
Information at http://cabotcheese.com/MidsummerCity.html
For a full list of Cabot education and community activities, visit:
http://www.cabotcheese.com/EdPrograms.html.
++ FUND-RAISING WITH CABOT
When it comes to fund-raisers, a hand-waxed brick of super-aged Vermont cheddar (or any of a number of other choice Cabot products) has long proven to be a crowd favorite. Non-profit organizations are eligible to receive wholesale prices on all our products. As a result, you can generate healthy profits for your organization, while you also support Cabot's farm families. It's truly a win-win. For further information on Cabot Fund-raiser Packages, contact Connie at Connie@cabotcheese.com or toll-free at 877-229-4045.
++ CABOT OUT & ABOUT
The CABOT ROAD SHOW TEAM is headed to the Midwest next week. If you live in
or are visiting these areas, come by and see us. We'll have tasty samples and
other goodies. We'll be at the stores below on Friday, Saturday and Sunday,
June 2nd, 3rd and 4th. Times are 11AM to 6PM each day, plus later on Friday
(until 8:30PM) and earlier on weekends (9:30AM Saturday; 10AM Sunday). Come
kick-off "June is Dairy Month" in style! Don't live near these stores? Don't
worry, our busy "Caboteers" cover a lot of miles. We'll alert you when they'll
be near your neighborhood next!
+ St. Louis Park, Minnesota: Costco at 5801 16th Street West
+ Oakbrook, Illinois: Costco at 1901 West 22nd Street
+ Bloomfield, Michigan: Costco at 2343 South Telegraph Road
+ Mayfield Heights, Ohio: Costco at 1409 Golden Gate Boulevard
++ FAVORITE CABOT RECIPE: BOW TIE PASTA SALAD
http://www.cabotcheese.com/pages/recipes/BowTiePastaSalad.php
Makes about 8 servings
Ingredients:
1/2 (16-ounce) box bow tie or other shaped pasta
1/3 cup reduced-fat mayonnaise
2 tablespoons cider vinegar
2 tablespoons sweet pickle relish
1/4 teaspoon ground white pepper, or to taste
1/8 teaspoon hot pepper sauce, or to taste
4 ounces reduced-sodium baked ham or smoked turkey, diced
8 ounces diced CABOT 50% LIGHT CHEDDAR
1/2 medium red bell pepper, finely chopped
2 green onions, green and white parts, minced
1/8 teaspoon mild paprika
Instructions:
1. In large pot of boiling salted water, cook pasta accordingly to package
directions; drain in colander, rinse under cold water to cool and drain again.
2. Meanwhile, in small bowl, whisk together mayonnaise, vinegar, relish, white
pepper and pepper sauce.
3. In large bowl, combine pasta, ham or turkey, cheese, red pepper and green
onions. Add mayonnaise mixture and stir to combine. Sprinkle top with paprika.
(Note: if not serving immediately, refrigerate pasta mixture and mayonnaise
mixture separately and mix when ready to serve.)
From the employees and the farmers (and the cows) of Cabot, best wishes for a
great Memorial Day Weekend!
Cabot Creamery Cooperative
www.cabotcheese.coop
One Home Farm Way
Montpelier, VT 05602 USA
To Order Cheese: 1-800-639-3198
Consumer Hot Line: 1-888-792-2268 (1-88-TRY-CABOT)
Cabot Visitors' Center: 1-800-837-4261
To receive Cabot's newsletter: http://www.cabotcheese.com/newsletter
To request a Cabot catalog: catalog@cabotcheese.com or 1-800-639-3198
To register to win free cheese: http://www.cabotcheese.com/Registry
To see where the great taste of Cabot begins: http://www.cabotcheese.com/visitus
To find other Vermont attractions: http://www.vermontvacation.com
To peruse cool Vermont artifacts: http://www.cabotcheese.com/BestOfVermont/
Vermont History Expo (this June): http://www.vermonthistory.org/expo/
This email was sent to the Cabot Mailing List...which we neither share nor sell.
If you like our newsletter (or our products), please recommend us to a friend.
To sign up for this newsletter (or to remove yourself from our list), we make it easy: your email address & 2 clicks... at http://www.cabotcheese.com/newsletter.
It's that simple!
To ensure delivery to your inbox, please add the following address to your address book or to your list of approved senders: customer_satisfaction@enews.cabotcreamery.coop.
Cabot Cheese E**Cheese, Vol. 5, No. 2. March 27, 2006. All contents
copyrighted 2006 Cabot Creamery Cooperative. All rights reserved.
Cabot Creamery • 1 Home Farm Way, Montpelier Vermont 05602 • 1-888-792-2268
Owned by Dairy Farmers Since 1919 1-88-TRY-CABOT · 1-888-792-2268 · Contact Us
