Cabot Cheese Deli Bars

The good folks at Cabot Cheese Cooperative sent me a selection from their Deli Bar Line of Cheddars.** The flavors included 1, 2 and 3 year aged cheddar, Seriously Sharp, Extra Sharp, Garlic and Dill, Wickedly Habanero, Roasted Garlic, Spicy Jack, Smoky Bacon, Cracked Peppercorn and Wildly Horseradish. A LOT of cheese… how lucky for The Man and me.

Cabot Cheese, located in Vermont, is a 1200+ farmer-owned coop established more than 100 years ago. It is a Certified b Corporation striving to meet verified standards of social and environmental performance, transparency, and accountability. Their commitment to these rigorous standards returns meaningful benefits to employees and consumers alike, and measures not only sound viability, but impact on the communities they serve, and on the natural environment in which they live and work.*

All its members practice sustainable farming. Cabot farmers believe they don’t own the land—they borrow it, tend it and pass it on. They’re proud to support local farmers and nurture the open landscape and rolling hills that make New England and New York so beautiful. Vermont’s leading utility, Green Mountain Power, operates Cow Power, featuring two of Cabot’s member farms which provide farm-generated electricity for the program.* (By processing manure, a never-ending cow bi-product, into electricity Cow Power is literally turning s**t into shinola.)

The creameries are also home to a wide variety of sustainability initiatives, paying particular attention to energy, water and waste. Through collaboration with key partners like the Innovation Center for U.S. Dairy, initiatives with other companies and Green Team efforts at their own facilities.*

The quality of Cabot Cheese starts with the stewardship of the cows, the consistently high quality milk, the expertise of the cheesemakers and the aging process which includes the knowledge of cheese graders. Craig Gile, a friend of mine and fellow ACS CCP, was interviewed here by my dear Spaulding Gray. You can read more about Craig, also an international cheese judge, and cheese grading here. Craig is now a regional director in the Pacific Northwest.

Over the months, The Man and I have used the cheeses in a variety of ways from snacking to breakfast melts, grilled cheeses, potato casseroles, pimento cheese and, of course, mac n cheese. I depended on several Cabot Website’s recipes to assist me in using their generous sharing. Their recipes are simple and don’t require a lot of ingredients nor expertise.

The Wildly Horseradish is the perfect accompaniment for Rare Roast Beef sandwiches, French Dips (The Man’s favorite and Philly Steak Sammies. Enough horseradish to make the flavors “pop” and your eyes water.

For a “Wake-up” breakfast, I like to thinly slice the Wickedly Habanero on Rosemary Bread and melt it under the broiler of my Emeril Air Fryer – you don’t need coffee to get your engines revving. When Cabot says “Wickedly”, they’re not kidding. This cheese is not for pussies.

The Spicy Jack (shredded) combined with shredded mozzarella “jacks – up” your pizza. Many pizza chains will prep your pizza and let you take it home to bake – and add more cheese… chains never put enough cheese on pizza…

I combined the Roasted Garlic with Jarlsberg and made a creamy, garlicky Fondue. The Cabot “traditional” Swiss Fondue recipe was the bases for my twist (substituting my cheeses for the ones in the Cabot recipe).

Tip: Jarlsberg is made using the same cheesemaking principles of Le Gruyere and Emmenthal to create an excellent melting cheese for about half the price of the iconic Alpine cheeses from Switzerland.

The Garlic and Dill went into a quiche. Quiche is one of my favorite “go to” dinner recipes. Again, I found a Cabot Dinner Quiche recipe and substituted the Garlic and Dill for the Mild Cheddar in the recipe.

The Smoky Bacon and the Cracked Peppercorn went into grilled cheeses and onto snacking boards.

The various cheddars went into Mac n Cheeses, Grilled Cheeses, biscuits, grits and a Cabot-inspired Scalloped potato dish… and of course, snacking…

Cabot has always been a staple at The Manse going back to “pre-Cheesemonger” days. You can never go wrong with Cabot in your fridge.

In addition to cheese, Cabot makes a complete line of dairy products including butter, yogurt, sour cream and more.

Locally (NE Georgia) you can find the Cabot line of Deli Bars at IGA member, Dill’s Food City on their cheese display in the deli area of the store. Many of these cheeses are available at my Amazon Influencer Storefront.

*Some of this information borrowed from the Cabot website. For more details on Cabot’s environment effort, check out this page.

In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability. 

This post may contain affiliate links from which I receive a small commission from any purchases you make through those links. I thank you for patronizing my amazon infuencer store front. 

 

 

 

 

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