- What is the best way to store Cabot cheese?
Cabot cheese stored within a vacuum-sealed bag inside the refrigerator is ideal. 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.
- Why is my cheddar so crumbly?
As natural cheddar ages, it typically becomes drier and more crumbly in texture. Many Cheddar connoisseurs prefer this type of Cheddar. However, in extreme cases of crumbly cheddar, it is possible that the cheese froze, perhaps in transit or in storage. While the cheese is still fine for eating, melts well, and works nicely to flavor your favorite recipes, it may be more difficult to work with.
- 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 they are satisfied that the milk is ready to be turned into cheese, our cheesemakers 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. The cheddar is then aged, packaged, and ultimately distributed for our consumers to enjoy.
