And the Winner is…

Cabot Farmers’ Legacy Recipe Contest Announces a Winner!

In order to showcase the outstanding new Farmers’ Legacy Collection of Cheddars, Cabot decided to have a nation-wide search to find the most delicious adaptation of a well-loved family recipe using one or more of these three European-inspired cheeses.

Starting in July, cooks from around the country submitted their recipes. From this group, thirty Semi-Finalists were chosen. (You can see the Semi-Finalists and their recipes here.)

From these thirty, three Finalists were picked as the best of the best. Their recipes represented a range of tastes and used one of their favorite Cabot Legacy cheddars.

Chitra Agrawal of Brooklyn, New York created an inventive Naan Breakfast Pizza that uses Farmhouse Reserve Cheddar and spicy tomato sauce to add a special twist to conventional breakfast fare. This recipe made its debut on her blog ABCDs of Cooking. Chitra’s inspiration for this Legacy recipe was all the pizza she ate growing up in New Jersey. She wanted to put her personal spin on a traditional pizza using naan as a base and the spices loved by her family.

Emily Paster, a Cabot Cheese Board blogger, writes about food and food swapping on her blog, West of the Loop. Emily, who is from River Forest, Illinois brought her A Game to the recipe competition with her recipe for Cheddar Jalapeno Corn Pudding with Blistered Tomatoes, which takes advantage of the rich, bold flavor of White Oak Cheddar. Emily, who has roots in New Jersey and Maryland, took her inspiration from the farm fresh produce of her childhood summers – corn, tomatoes, and peppers. In addition to these fond memories, Emily has a special place in her heart for corn pudding; it was one of the dishes served at her wedding.

Our third Finalist, Patricia Schroedl from Jefferson, Wisconsin created a new spin on an old family favorite with her White Oak Cheddar, Prosciutto & Grilled Pineapple Flatbreads with Arugula Salad. This Legacy recipe came from the memories of Patricia’s mother, who made pizza with any leftovers she found in the refrigerator. This version is a little more elegant, but it still brings back fond memories of childhood. We were thrilled to discover Patricia grew up on a dairy farm!

The three finalists gathered at the Rival Kitchen Studio in Cambridge, Massachusetts to recreate their recipes. As they cooked, the judges convened and while they waited, sampled the Farmers’ Legacy Collection Cheddars. The five judges were:

The Judges!

and deliberate!


For a cooking competition, the Rival Cooking Studio was a surprisingly relaxed atmosphere, with contestants, judges, and spectators mingling and chatting about their dishes.

When the bell rang, the recipes were plated and presented to the judges for their final evaluation, while the Finalists left the room to await their decision.

After carefully inspecting and tasting each dish, the judges admitted that theirs was a difficult task. Each recipe was perfectly prepared and beautifully presented.

In the end it was Patricia Schroedl’s White Oak Cheddar, Prosciutto & Grilled Pineapple Flatbreads with Arugula Salad that took the Grand Prize. The judges agreed that the combination of flavors – the sweetness of the grilled fruit, the sharpness of the cheddar and the spiciness of the arugula – was a truly winning combination.


Not only will Patricia win the $5,000 Grand Prize, her designated charity, The Humane Society of Jefferson County (Wisconsin) will also receive a donation of $5,000 from the 1200 farm families who own Cabot.


Emily Paster’s tasty take on her husband’s favorite dish, Cheddar Jalapeno Corn Pudding with Blistered Tomatoes, earned her the First Runner Up spot. Emily’s prize is a three day-two night stay for two at Vermont’s beautiful Smugglers Notch Resort.

Second Runner Up (and relative newlywed) Chitra Agrawal created a unique – and uniquely delicious – breakfast pizza, which garnered her a romantic three day-two night stay for two at the Trapp Family Lodge in Stowe, Vermont.

These wonderful recipes, and others from the Cabot Farmers’ Legacy Collection recipe contest will be featured on the Cabot website in the coming weeks. Stop by and try them all!

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