- How many gallons of milk are needed to make cheese and butter?
It requires 1.16 gallons (or ten pounds) of whole milk to make one pound of cheddar. To make one pound of butter it takes 2.47 gallons (or 22 pounds).
- How is Cabot cheddar cheese made?
- Why is my cheddar so crumbly?
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.
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.
- Can people with lactose intolerance enjoy Cabot cheeses?
Yes, Cabot produces many cheeses that contain zero (0) grams of lactose including Cheddar, Reduced Fat Cheddar, Monterey Jack, Pepper Jack and Muenster. In general, eating any aged cheese should not affect those with lactose intolerance because lactose – the major carbohydrate in milk – disappears within 3 to 4 weeks after the cheese is made. For more information, click here