What kind of cheese would you be?

It’s the end of the weekend.

I know. What a bummer.

In case you didn’t squeeze every last drop of weekendness out of your Friday night, Saturday, and Sunday, we’ve got a little something to give you a few more moments of that carefree, uninhibited, weekend bliss. It’s time for #CheesySunday.

What kind of cheese are you? @cabotcheese #blog #CheesySunday Click To Tweet

What better way to start of our #CheesySunday series than with some hilarious answers to the timeless question

If you were a cheese, what kind would you be, and why?

Some of the funniest people I know are bloggers. So I asked the fabulous members of our own Cabot “Cheese Board” what kind of cheese they would be and why. Naturally we have quite a few “cheddars” – because these women and men are SHARP! Or, as Katie of Once Upon a Small Boston Kitchen put it…

Cheddar Cheese

But the cheesiness didn’t stop there. Carissa of Fit2Flex is an athlete, and her answer made me giggle. She’d be an aged blue, maybe a Stilton, because…

Blue Cheese

Leslie of The Hungry Housewife? And Cassie from Back to Her Roots?



One of my favorite answers got real specific. Susan of THAT Susan Williams said she’d be the Cabot Farmer’s Legacy Alpine Cheddar, because…

Alpine Cheddar

And me? I’d be a baked brie. Probably smothered in honey. Because… honey. But also because I’ve got a weird (but edible!) rind and, let’s face it, a soft interior that cries when the Daily Puppy comes up on my newsfeed. Plus I’m great on a crostini.

Stay cheesy, friends. I’ll meet you here again for the next #CheesySunday.


Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, Averill teaches and studies history, and is working on finishing her PhD.

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