Here at Cabot, we've been learning about dairy products since 1919. Especially when it comes to cheddar cheese, we can help with almost any questions you may have.

How is it made? How is it best served? What are the hot trends in the marketplace? What distinguishes the varying degrees of sharpness? How can cheddar cheese be lactose free?

We've got a large selection of recipes, photography, and can help you with recipe ideas. Let us be your reference for these or any other questions. We constantly track and analyze industry information and statistics, particularly as they pertain to small cheese companies and naturally aged cheeses.

The Newsroom is our way to share some of our knowledge about cheese and dairy products; we invite you to draw upon our collective expertise. Thanks for your interest.

For National contact:

Rachel R. Leone
Leone Marketing Solutions, Inc.
6 Baker Hill Drive
Hingham, MA 02043
rachel@leonemarketing.com
(781) 740-3171

For Specialty Cheese and Vermont contact:

Cheryl Rouleau
Cabot Creamery
1 Home Farm Way
Montpelier, VT 05602
crouleau@cabotcheese.com
(802) 371-1263