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CABOT® 75% REDUCED FAT CHEDDAR JUDGED "WORLD'S BEST LOWFAT CHEDDAR"

Vermont Cooperative Enjoys Limelight at 27th Biennial World Championship Cheese Contest

CABOT, VT. (March 24, 2008) — Cabot Creamery Cooperative’s impressive string of showings at international competitions continued last week as the Vermont cooperative chalked up best-ever results in the Lowfat Cheese and Cottage Cheese product classes at the 27th Biennial World Championship Cheese Contest in Madison, Wisconsin.

Members of an international panel of judges awarded Cabot’s 75% Reduced Fat Cheddar the highest result ever for a lowfat cheddar entry - a second place ribbon in the Lowfat Cheese product class. This is a wide-open product class where cheese of any kind may enter, providing it has less than 3 grams of fat per ounce. A South African lowfat cream cheese posted the highest score.

Cabot 75% Reduced Fat Cheddar not only boasts less than 3 grams of fat per serving, but nearly half the calories, one-third the cholesterol and more protein than regular cheddar. Health magazine honored this product as “Best Cheese” in its first-ever “Best of Foods” Awards.

Cabot was also successful in the Cottage Cheese product class, taking 2nd, 3rd and 4th places – the best-ever showing for Cabot Cottage Cheese in a competition of worldwide magnitude. Cabot finished 3rd and 4th in the Medium Cheddar category as well.

Cabot’s specialty, traditional, flavored and reduced fat cheeses have compiled a long and impressive history of victories and podium finishes at major national and international competitions. Cabot products have taken top honors at the American Cheese Society, the World Cheese Awards, the National Milk Producers Federation, the International Fancy Food Show, the U.S. Championship Cheese Contest and now, again, key finishes at the prestigious World Championships.

“The strong results posted by Cabot at this year’s World Cheese Championships are a testament to the hard work and dedication of our farmer owners and our employees, who together continually produce the finest milk and transform it into the best cheese in the world,” remarked Cabot CEO Dr. Richard Stammer.

The World Championship Cheese contest is hosted by the non-profit Wisconsin Cheese Makers Association with assistance from dozens of industry volunteers. Since its inception in 1957, the contest has grown rapidly and is now the largest international cheese and butter competition in the world. This year’s contest featured 79 classes of cheese and butter and an international panel of 19 judges from around the globe evaluated a record-breaking 1,914 entries from 18 nations plus 30 U.S. states.


ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and is best known as makers of “The World’s Best Cheddar.” Cabot is owned by the dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative. For additional information on Cabot Creamery, please visit www.cabotcheese.coop