Celebrating Cabot’s Dedicated Employees

100 Cheers to all the employees who have helped Cabot get to 100 years! 

Cabot’s farmer-owners are the backbone of our co-op, but they are part of a larger team who have worked hard over the last century to help the world’s finest dairy products reach your family’s table.

“The farmers represent the heart of the co-op,” says Cabot CEO Ed Townley, “and the employees invest that same level of heart into everything they do.”

The farmers of the Cabot co-op are celebrating their centennial this year and we couldn’t have made it this far without many longtime employees. With a huge thank you and cheers to all of their years! #cabotcheese Click To Tweet

We’re proud to honor some of the dedicated employees who have helped Cabot reach 100 years. Here’s to 100 more!

Terry Johnson

ROLE AND LOCATION: Plant Production Supervisor, Cabot, VT

KEY CONTRIBUTIONS: Terry has generously shared his vast knowledge of dairy products, packaging, and the Cabot, Vermont factory. He has always helped further our mission to offer high quality products to customers and maintain profitable operations. Terry has helped welcome new team members and done so much for the success of the Cabot brand.

IN HIS OWN WORDS: “My experience has led me to cherish many of the values shared by employees and farmers alike: honesty; integrity; perseverance during life’s challenges; leave a situation better than you found it; and, above all else, an appreciation for others.”

Steve Lucia

ROLE AND LOCATION: Warehouse Operator, Middlebury, VT

KEY CONTRIBUTIONS: Steve, who started at Cabot just after high school, is hard-working, down-to-earth, and always willing to jump in and help. He has a positive attitude and really enjoys his work. His good judgment and versatility ensure that work is always completed.

IN HIS OWN WORDS: “I have always been very thankful for our farmer-owners and I like the feeling that I am giving back to the community by working for them.”

Richard Stammer

ROLE AND LOCATION: former COO, CEO and current Senior Executive Vice President, Andover, MA

KEY CONTRIBUTIONS: Richard left a position as tenured professor of Agricultural Economics at Rutgers University to join Cabot at a pivotal moment in the dairy industry in the early 1980s. It was his bold vision that led to the merger of Agri-Mark, and Richard also had the foresight to support a move into aged cheddars, artisan flavored cheddars, and whey. Under his watch, Cabot became the first dairy co-op in the U.S. to be a certified B-Corp. Richard was recently named to the Cooperative Hall of Fame and received a lifetime achievement award from the nonprofit Cooperative Development Foundation.

David Brault

Role and location: Project Engineer, various locations

Key contributions: Dave was instrumental in setting up the Middlebury plant for cheddar cheese production in 1994 and whey powder production in 2001. He was also a critical contributor to integrating the Chateaugay, NY facility after it was acquired by the co-op in 2003. Dave’s wide skill set have made him the “go-to” person for over three decades.

In his own words: Despite his experience and expertise, Dave is modest, and has often been heard saying, “It’s not what you know, it’s who you know.”

Ron Walker

ROLE AND LOCATION: Butter production, West Springfield, MA.

KEY CONTRIBUTIONS: Ron exemplifies the image of a hardworking, committed team member. His knowledge of butter manufacturing and positive attitude are invaluable in producing the highest-quality product. He is also well known for his country singing and infectious smile.

IN THEIR OWN WORDS: “It’s been a great family to be a part of all these years. I wouldn’t let anything leave this production room that I wouldn’t put on my own table.”

Paulo Marafuga

ROLE AND LOCATION: Process Controls Engineer, West Springfield, MA

KEY CONTRIBUTIONS: Paulo started in production and equipment operation in West Springfield. His curiosity and talents led him into electronics, and he is now the co-op-wide authority on automation. A relentless troubleshooter, he fields calls any time day or night, and his mantra is “Keep the plants running!”

IN THEIR OWN WORDS: “I’m honored and grateful to be part of the team that helps maintain and improve the plants which process the milk from the hardworking farm families, our owners, into nationally recognized brands.”

Dale Selkirk

LOCATION: Chateaugay, NY

KEY CONTRIBUTIONS: Dale generously gave his time to help his co-workers learn jobs throughout the plant, sharing his knowledge and experience. He made it his mission in life to give back to his neighbors and community. When Dale retired, he generously requested his retirement gift become a donation to the local fire department.

Julie Knodler

ROLE AND LOCATION: Supplier Quality Auditor & Department Operations Admin, West Springfield, MA

KEY CONTRIBUTIONS: Julie is a dedicated employee who has always represented our farmers and company as a great ambassador.

IN THEIR OWN WORDS: “Since I grew up in a family business, I can relate to the hard work and dedication of our family farms. From my experience in the lab, to my work in manufacturing, and now my involvement with our suppliers, I enjoy sharing the close connection of farm to table of our quality dairy products, and how we all fit into the co-operative recipe for success.”

Teresa Haskins

Role and location: Supervisor, Cabot Farmer’s Store, Waterbury, VT

Key contributions: Teresa has served in many roles at our Waterbury store including supervisor, store coordinator, and mentor for new staff. Teresa’s passion for the store’s success is evident every day, and she excels in her role as the face of Cabot to thousands of annual visitors.

In her own words: “I like working for the farmers because I have older relatives who were farmers. I like learning about the farmers and food sources and I like to be able to be a voice in support of farmers and sharing their top-quality products.”


Comments (2)

Elaine H. Fritz | March 21, 2022 | 11:43am

I have bought Cabot Cheddar Cheese for years but my recent purchase of “Seriously Sharp Cheddar Cheese” is the most disappointing ever/ you describe it as “complex, wildly intense flavors” but, to me, it doesn’t even make the grade of “mildly cheddar”.. I thought you should know that something is wrong. Unfortunately I bought two packages.

    Rachael | March 28, 2022 | 3:38pm

    Hi Elaine- Thanks for reaching out. I’m sorry to hear that our Seriously Sharp Cheddar didn’t meet your expectations. Though even one block is too many, multiple packages are greatly concerning.

    I can confirm that the recipe for our cheddar has not changed. Each batch of our cheese is aged naturally and graded by hand to meet our product specifications. While there are slight differences from batch to batch, based on your description of the low, off flavor, it sounds like these are outside our normal levels of variation. Again, I apologize for the inconvenience.

    I have shared your message with our Quality Assurance and Cheese Grading Team for immediate review. (If any of the codes for the product are available, I can add them to the record as well.) These details are greatly appreciated, as they allow us to review production records and shelf life samples. We will continue to monitor our manufacturing process and product quality to prevent the issue from happening in the future.

    If you would like to email me your mailing address, I would be happy to submit a request for coupons to be sent to you for use on the products of your choice.

    On behalf of our farm families, thank you again for your feedback and past support. As always, if you have any questions or comments, we are here. ~Rachael rkeyes@cabotcheese.com

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