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HEALTHY SUMMER RECIPES WITH CABOT CHEESE

July is National Hot Dog Month: Make 'Em Cheesy with Cabot Cheddar! Grilling With Cheese Adds Much-Needed Calcium To Summer Menus

CABOT, Vt. (July 1, 2007) – This summer, home chefs and grill fanatics concerned about adding inches to your waistline this summer can eat healthy and add calcium to the entertaining menu by simply adding Vermont Cheddar cheese to the menu. Cheese appetizers and entrees are not only healthy and delicious for the whole family, but help keep the body healthy and trim during swimsuit season.

Cabot’s website (www.cabotcheese.coop/recipes) offers dozens of recipes and pairing ideas for your next get together around the backyard grill or campfire. With obesity emerging as a national health crisis, this summer is the time to get in the habit of making healthy choices.

Recent studies show that dieters lose significantly more poundage – mostly around the waist - when they include three to four servings of dairy in their daily diets. Aged cheddar cheese like Cabot’s 50 percent reduced fat cheddar is lactose-free for those with dietary restrictions; Colby, Jack, Swiss and Parmesan are low-lactose options.

From the farmers of Cabot Creamery, a Vermont-based dairy cooperative, here are some simple, delicious, and healthy summer grilling recipes.

Cabot Cheddar Dogs: July is National Hot Dog Month!
Grilled hot dogs are even more fun with a zesty cheese accent. Go basic with Sharp Cheddar, all on its own or topped with traditional fixings. For more adventure, use Chipotle Cheddar and top the dogs with salsa. Or try Tomato Basil Cheddar, lightly rubbing the toasted buns with the cut side of a clove of garlic.

Ingredients:
Hot dogs and buns, Grated sharp or flavored Cabot Cheddar

Directions:
1. Preheat grill.
2. Start cooking hot dogs. When they are nearly done, open buns and place face down on grill until lightly toasted.
3. Place several tablespoons grated cheese down center of each warm bun and add hot dogs.

Harvest Stuffed Turkey Burgers with Cranberry Mayo
Ingredients:
1 pound ground turkey (breast meat only)
1/4 cup cranberry sauce
4 ounces Cabot 50% Reduced Fat Cheddar, cut into 4 (1-ounce) slices (or try our slices)
Vegetable cooking spray
Salt and ground black pepper to taste
4 mixed-grain hamburger buns
8 large leaves arugula, rinsed and patted dry

Directions:
1. Shape ground turkey into 8 thin patties. Spread 1 tablespoon of cranberry sauce in center of each of four of patties and top with 1 slice cheese; place remaining 4 patties on top, pinching edges together to seal.

2. Lightly coat large nonstick pan with cooking spray and place over medium heat. Cook burgers for 4 minutes per side, or until well done. (Alternatively, cook on grill.)

3. Season with salt and pepper. Place on buns and top with Cranberry Mayo and arugula.

Cranberry Mayo
Ingredients:
1 tablespoon cranberry sauce
3 tablespoons light mayonnaise

Directions:
1. In small bowl, stir together cranberry sauce and mayonnaise; cover and refrigerate until serving time.

Salad Bar Grilled Pizza
Makes 4-6 main course servings

Flavored Cabot cheddar, prepared crusts and a selection of salad bar ingredients add up to pizza in no time-- perfect for summer lunch for the kids or a big outdoor party. The tangy cheese means no sauce is required. Let your guests pick their favorite toppings, and add a salad of crisp mixed greens.

Ingredients:
2 packages personal-sized pre-cooked pizza crusts (4 crusts total)
Olive oil for brushing
2 (8-ounce) bars flavored Cabot Cheddar, grated (Recommended: Cabot Tomato Basil Cheddar)

And favorite ingredients from supermarket salad bar, such as:
Thinly sliced red onions
Sliced pepperoni
Marinated artichokes
Sliced olives
Sliced chicken breast
Diced tomatoes
Bacon bits
Marinated mushrooms
Crushed pineapple

Directions:
1. Preheat grill to high (10 to 15 minutes, lid closed). When grill is hot, set topping ingredients next to grill.
2. Brush top of pizza crusts lightly with oil. Place oil-side-down on grill and cook until crusts begin to brown, about 3 minutes. Brush second side of crusts lightly with oil and flip.
3. Sprinkle cheeses evenly over crusts. Add desired toppings. Close grill lid and cook until cheese is melted, 3 to 5 minutes longer.
4. Remove from grill to cutting board and let rest for about 3 minutes before cutting into wedges.

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, visit www.cabotcheese.coop