In order to produce Cabot's award-winning cheddar, our farm family owners supply the master cheesemakers with exceptional quality milk. What separates cheddar from most of the world's other manufactured goods is the extensive aging process, which can take months or even years. Knowing just how long to let a wheel age, or the proper conditions necessary for optimal ripeness to occur is the domain of Craig Gile, Cabot's master cheese grader.
Craig studied the art of cheesemaking at the University of Wisconsin and the University of Guelph. He teaches cheesemaking at the Vermont Institute for Artisan Cheese, and most recently, served as an expert judge at the 2011 United States Championship Cheese Contest and the world's largest cheese contest ever, the 2012 World Championship Cheese Contest.
To schedule an interview with Craig please contact Cabot's Brand Communications Manager Nate Formalarie at 800-545-8997 or firstname.lastname@example.org.