Cheese of the Month: Cabot Creamery 8oz Cheese Bars
Cabot – committed to Quality and Community
The Cabot Creamery was organized as a cooperative by 94 farmers in 1919 in Cabot, Vermont. The cooperative owns both Cabot and McCadam products and is committed to quality and sustainability. Cabot became a Certified B Corp in 2012 and was the first dairy cooperative and cheesemaker to earn this certification. Cabot cheeses contain NO artificial growth hormones, are gluten-free and many contain no lactose. 100% of Cabot proceeds go back to the cooperative’s farmers who are located throughout New England and New York.
What 8oz bars are available at the Co-op?
Seriously Sharp Cheddar is milky white, has a slightly crumbly firm texture and nutty aroma. It is delicious
with smoky meats and curries or shredded over pasta.
Vermont Sharp Cheddar has a big bold flavor, a creamy texture and rich buttery tang with a clean smooth
finish. Pair it with sweet and tart fruits such as apples and pears, melt it into sauces and dips or serve it on a
cheese board.
Vermont Extra Sharp Cheddar is creamy and rich with a slight crumble. It has a citrusy tang and full-bodied
flavor with 0 grams of lactose. Slice it up as a snack with hoppy beer, melt it in a gooey grilled cheese sandwich
or stir it into a bold cheese sauce.
Habanero Cheddar is infused with taco seasonings and habanero peppers and is definitely NOT for the timid!
It is a blazing taste experience. Used it as a Tex-Mex topping or in dips or chili.
Horseradish Cheddar has a creamy texture and a mouth-tingling horseradish taste experience. It contains no
lactose. Melt it on a burger, serve with gourmet cranberry chutney or layer it on a ham sandwich.
Alpine Cheddar has a bold taste that is a blend of Swiss and Italian influences and is best served at room
temperature. It contains 0 grams lactose. It is a perfect addition to a cheese board or served as a snack.
White Oak Cheddar has a subtle caramel sweetness with hints of dusky wine-aging casks. Inspired by British
cheddars, it honors balance, sharpness and a smooth milky texture. It contains no lactose. It is at home on a
charcuterie board with smoky meats, sweet or tart fruits, crackers and nuts.
Farmhouse Reserve Cheddar has a lush rich taste with a bit of a bite and a mellow, slightly crumbly body. It
has 0 grams lactose. Its classic sharp notes linger through each bite. Pair it with sweet accents such as fig or
blackberry jams, honey and sweet dried fruits like cherries or with savory and crunchy elements like candied or
salty nuts, whole grain mustards or cured meats.
Everything Bagel Cheddar is encrusted with onion, garlic and poppy seeds and has the classic flavor of
everything bagels. It has 0 grams lactose and is a welcome addition to any cheese platter.
Buffalo Style Cheddar is hand-rubbed with hot buffalo wing sauce…a blend of hot chilies, garlic, onions and
sweet cream. Slice and serve on a grilled chicken sandwich or fold it into a wrap for a hot and savory cheddar
burst.
Pepper Jack, an award-winning lactose-free Cabot cheese, is a flavor balance of smooth and spicy. Melt it over
corn chips, add to a grilled cheese sandwich or slice it up for a bold snack.
Monterey Jack, another award-winning Cabot cheese, is the ultimate melting cheese. With 0 grams lactose, its
smooth nutty flavor is sharp cheddar’s mild-mannered cousin. It is perfect for southwestern cooking and pairs
well with chilies, cumin, cilantro and paprika. Shred it over nachos or sprinkle on tacos.
Muenster is buttery smooth and rich yet mild. It is lactose-free with a soft body that is a good choice for adding
smooth flavor to your favorite recipes. Add it to a turkey sandwich, use it a grilled cheese sandwich or cube it
up and serve as a snack or lunchbox treat.
Colby Jack has a smooth mild flavor and pairs well with almost any cuisine. Its signature 2-toned marbled
appearance is the result of a blend of Colby and Monterey Jack cheeses. An ideal shredding and melting cheese,
it is delicious on burritos or just served as a snack.
Gouda is a mild, creamy, sweet and nutty cheese that is delicious in a grilled cheese sandwich or cubed and
served as a snack.
-
Ingredients:
Dressing:
¼ cup red-wine vinegar
2 tablespoons light sesame oil
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon soy sauce
½ teaspoon cinnamon
2 tablespoons olive oil
Salt, preferably sea or kosher, to taste
Freshly ground black pepper to taste
Salad:
1 medium cabbage, cored and thinly sliced (about 8 cups)
4 apples (any variety), cored, peeled and cut into matchsticks
3 medium carrots, peeled and coarsely grated (about 2½ cups)
2 celery stalks, cut into matchsticks
4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
½ cup chopped toasted walnuts
Directions:
To Make Dressing:
Combine vinegar, sesame oil, honey, mustard, soy sauce and cinnamon, in blender; blend until smooth. While blender is running, slowly add olive oil. Season with salt and pepper.
To Make Salad:
Combine all salad ingredients, in large bowl. Add enough dressing to coat salad well and toss together until well combined. Cover and refrigerate until serving time.
https://cabotcreamery.com/blogs/recipes/cabbage-apple-and-white-cheddar-slaw
-
Ingredients:
1 tablespoon olive oil
2 leeks sliced (use only the white parts)
1 small head of cauliflower, cut into florets (about 9 ounces)
3 cups low sodium vegetable broth
5 ounces Cabot Seriously Sharp Cheddar, cubed or shredded (about 1¼ cups)
Salt, pepper to taste
Handful of chopped chives for garnish
Directions:
Heat olive oil in a large sauce pan and sauté leeks for 5-8 minutes until slightly browned.
Add cauliflower florets and broth and let it simmer for 20-25 minutes until softened. Season it with salt and pepper and remove from heat. Allow it to cool for a little bit then blend it to a velvety consistency.
Bring it back to simmer in the same sauce pan then add cheese letting it melt slowly. Once melted, taste and adjust the seasonings as needed.
Garnish with chives right before serving.
https://cabotcreamery.com/blogs/recipes/cauliflower-leek-and-cheddar-soup
-
Ingredients:
Cooking spray
1 tablespoon olive oil
1 cup diced red onion
1 cup sliced mushrooms
1 cup diced red bell pepper
1 large bunch kale, washed, de-stemmed and torn into pieces (about 3 cups)
3 garlic cloves, minced
1 teaspoon dried thyme leaves
½ teaspoon salt plus ½ teaspoon ground black pepper, divided
⅛ teaspoon ground nutmeg
8 cups 1-inch cubes of bakery-style whole grain bread (about 1 large loaf)
6 ounces Cabot Seriously Sharp Cheddar, grated or Cabot Seriously Sharp Shredded Cheddar Cheese (about 1½ cups), divided
3 cups skim milk
6 large eggs
Directions:
Coat 9-by-13-inch baking dish with cooking spray and set aside.
Heat oil in large skillet over medium heat; add onions, mushrooms and red peppers and cook, stirring often, until soft, about 5 minutes. Add kale and cook until wilted, about 5 minutes longer. Add garlic and cook until fragrant, about 1 minute. Stir in thyme, ¼ teaspoon each of salt and pepper, and nutmeg; remove from heat and set aside.
Place half of bread cubes in even layer in baking dish, then top with half of vegetable mixture and half of cheese. Add remaining bread cubes, then remaining vegetables and cheese.
Whisk together milk, eggs and remaining ¼ teaspoon each salt and pepper in a large bowl. Pour egg mixture evenly over bread, vegetables and cheese in baking dish. Cover with foil and press down slightly to help egg mixture soak into bread. Refrigerate for several hours or overnight.
Preheat oven to 350°F. Bake strata uncovered for 45 to 60 minutes or until golden brown on top and toothpick inserted in center comes out clean.
NOTES:
This versatile recipe can incorporate any of your favorite vegetables like a different leafy green like spinach, as well as asparagus, broccoli or summer squash, or even leftover cooked veggies from the night before.
Substitute any cheese to suit your taste.
https://cabotcreamery.com/blogs/recipes/vegetable-egg-cheddar-strata