How to Serve, Enjoy & Store Cabot Cheese

Whether you’re hosting a party of ten or catering to a party of one (you + your couch + your cheese board), you want to make sure your Cabot cheddar tastes its best. Follow these 5 tips on how to serve, enjoy and store cheese properly. 
Why you should let your cheese breathe + the best spot for cheese storage in your fridge. #cabotcheese Click To Tweet

Step 1.

Choose a cheese board to display your favorite Cabot cheddars on. We love these stone slabs from American Stonecraft. They source stones from the fields of local farmers (including Freund’s Farm and Tully Farm – both of which are Cabot family farmers! 

Step 2.

Bring your cheddar to room temperature before you enjoy it. This will take some patience on your part. Yes, Cabot cheddar is delicious straight out of the fridge, but for the richest possible flavor, texture and aroma, letting it come to room temperature is crucial. You’ll want to leave your cheese to “rest” covered—but out of the fridge—for at least an hour. We repeat, up to an hour out of the fridge is best, but if you dig in before, we won’t point fingers! 

Step 3.

Serve your cheddar with delicious pairings. Get inspired by one of these spreads: 
Simple Cheese Board

Special Occasion Cheese Board

Gourmet Cheese Platter
Click here to check out our ultimate cheese pairing guide 

Step 4.

Ready to wrap things up? The best way to store Cabot cheese is in its original wrapper then wrapped loosely in plastic wrap. This helps the cheese retain its moisture and allows it to “breathe.” Another cheese wrap option we love is re-usable Bees Wrap, made in Vermont, and a fellow B Corporation 
Watch how we like to wrap things up:

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 Step 5.

The best spot for cheese storage is the coldest part of your fridge. That’s usually not your dairy drawer (surprise!), but rather the back of your refrigerator. Cabot Cheddar will keep for several months in the fridge! Though who are we kidding? Most likely you’ll be buying a new block of cheddar before the month is out. 
See more ways to use Cabot cheddar with these great recipes. 

Comments (23)

Phill Hodges | August 25, 2018 | 5:20pm

Made me hungry!

Thomas O'Connor | August 25, 2018 | 7:56pm

A larger block as it would be a great gift say 2 or more pounds.

Linda Maahs | August 25, 2018 | 10:11pm

Thanks for the storage info.

    Rachael | August 28, 2018 | 11:12am

    We’re glad you’re enjoying the tips! Thanks for letting us know 🙂 ~Rachael

Jonathan E. Mabee Sr. | August 26, 2018 | 2:52am

Love your products! All of them!!! Thanks for the tips!!

    Rachael | August 28, 2018 | 11:12am

    We’re delighted that your such a strong Cabot supporter! We appreciate your support of our farmer owners 🙂 ~Rachael

Harold Anderson | August 26, 2018 | 7:04pm

Where can I buy the 5 year aged wax wrapped cheese.

Cindy Haskell | August 28, 2018 | 12:31pm

You always put out a beautiful display….love all your suggestions, and your cheeses!!

    Rachael | August 30, 2018 | 5:18pm

    Thanks for the kind words Cindy! We appreciate your support of our farm family owners 🙂 ~Rachael

Joan Phillips | August 29, 2018 | 7:52pm

If a little mold forms on the cheddar, is it ok to cut it off and still use the cheese? I’m talking about just a few little spots.

    Rachael | August 30, 2018 | 5:19pm

    Yes Joan, personally I just cut off any surface mold and you’re good to go! ~Rachael

Merrie Fahey | August 06, 2019 | 10:03am

Looking for a template to print out labels with names of variety of Cabot cheeses for cheese platter at bridal shower. Any ideas?

    Rachael | August 23, 2019 | 10:05am

    Hi Merrie! We don’t have anything like that, but we love the idea and we are passing along to the team! Perhaps a search on pinterest will provide some template options? Good luck! ~Rachael

Laurie Smith | October 10, 2019 | 4:25pm

Thanks for all of your informative emails. Love, love, love your cheeses!

margaret | October 11, 2019 | 2:03pm

Wait for Cabot cheese to warm? Impossible! Favorite storage spot in this house–our stomach! Pucker up with seriously sharp!

Charlotte Kincer | October 12, 2019 | 3:32pm

Love all the tips and recipes!!

Mary | October 14, 2019 | 8:56am

Love the varieties of pairings . Looks delicious. Great job

Steffi Schwan | October 19, 2019 | 1:15pm

Only cheese I can eat. As I live in Canada we cross the border to buy it. Love your recipes tips and hints. keep up the great and informative work.
Steffi Schwan Napanee Ont. Can.

Miriam Charney | May 25, 2021 | 11:53am

is there a secret to the best way to OPEN the cheese block packages? it’s always such a struggle

    Rachael | June 07, 2021 | 10:30am

    Hi Miriam – I like to take a sharp knife and cut the end off of the block (packaging and all) and then I can slide the knife down the bar and remove the packaging, OR if I’m not going to use the whole block, I can slide out the block cut/shred what I need, and then store the rest in a plastic bag, or tupperware. Hope this helps! ~Rachael

Carol Delaney | February 13, 2022 | 9:47am

Being from New England I am so happy to find your cheeses in North Carolina grocery stores.
Love all of your flavors.

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