Tasty Tuesday: Cabot Products And Their Farmers Are Fantastically Fresh #CabotFarmers

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Above is Cabot Private Stock Cheddar on pita chips with cherry preserves. Or I like to call it…ridiculous.

Cabot. Ever heard of it? I hope you have. If not, you better find it because you are missing out. The brand, if you are not aware, is literally one of my favorites on Earth. Their cheeses, from sharp NY cheddar to spicy Buffalo and Everything Bagel Cheddar is off the charts tasty. So is their American Cheese and Butter. I’ve never had a bad…anything…from Cabot. Period. The kids ask for it by name. It is a staple in our house close to 365 days a year.


Aside from the amazing product, the company is a farmer’s co-op, which basically means that since 1919, Upstate NY and New England family farms run the show and own the company. There are now about 1,200 or so farms. It’s awesome and it’s something I wholeheartedly support. So when I heard about a Cabot event…you know I was down.


I had the distinct pleasure of attending a Cabot event in NYC a couple of weeks ago. I really enjoyed it. From the cheese and food pairings to the recipes to beer I couldn’t drink because it was still Lent, I had a great time. While that was all great, the best part about it was getting the chance to meet a number of the farmers that make Cabot tick. As you can see, Cabot did not disappoint.


From the 600 cow farm way upstate in NY near Canada to the farm in Connecticut that is using robots to milk the cows, it was a real eye-opening experience. The work, the sacrifice, the blood-sweat-tears-passion that’s involved, it was impressive to say the least. These people really care. They care about their farms and their way of life. They care about their cows and the final Cabot product. They care about the consumer and putting the best out there. There’s artistry and pride involved, and that’s what makes it great. Some of these farms are tiny, but they make it work. Can you imagine 1,200 businesses partnering up and actually not making a mess of things? It’s hard to believe, but it seems to be true.


There wasn’t a cheese I didn’t love. From the reserve, rare founder’s series to the seriously sharp to the garlic and herb, it all pretty much rocked. I could have been there all night long, but alas it came closing time and it was time to go. The farmers had been out and about in NYC all day with more to come in the next few days. They visited Times Square and soup kitchens and everything in between. For many, it was their first time in NYC. I gave them some tips, but something tells me they were just fine. I guess we all have something interesting to enjoy and be proud of. For me, it’s my NYC, for them their pastoral splendor. Seems to be a pretty good mix if you ask me.


Oh yeah…I got a swag bag if you can believe it. Let’s talk about this. It contained cheese…and more than enough of it. This was on top of the cheese they were kind enough to share with me from the event tables themselves. Oh yeah…the Cabot Creamery Cookbook slid in there too. As if the amazing recipes on Cabot’s site wasn’t enough. I think we can all agree…#winning. They had me at cheddar. Sigh.


To find out more about all the tasty, tasty things going on with Cabot, please check out:

Guy and the Blog was given product at the event and after the event for the purpose of this very tasty review. All opinions and jonesing are my own.

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