The art of crafting cheddar begins in Cabot, Vermont, where the purest ingredients, most talented cheese makers, and a commitment to tradition, taste, and quality come together to create our award-winning cheeses. It all starts with the freshest milk gathered from the cows of Cabot's farm family owners, and several steps later, ends with the World's Best Cheddar and other celebrated flavors crafted to please your every taste…whether used in a favorite recipe or enjoyed all alone.

Did you know?

• It takes 1.16 gallons of whole milk to make one pound of cheddar cheese.
• Cabot cheese is first made into 42-lb. blocks, then cut into smaller blocks or shaped by hand into wheels.