The creamery is a dairy cooperative owned by 1,200 family dairy farmers in New England and New York. The co-op turns the farmers’ fresh milk into Cabot butter, cheese, and other dairy products, which we carry at Weaver Street Market.
Cabot’s cheddar has won every award for taste including the world’s best cheddar. The art of crafting cheddar begins in the village of Cabot, Vermont, where the purest ingredients and a commitment to tradition, taste, and quality come together to create Cabot’s award-winning cheeses.
The Cabot story reaches back to the beginning of the 20th century, when the cost of farming was low and most farmers produced far more milk than they could market. In 1919, 94 farmers from the Cabot area formed a cooperative for turning their excess milk into butter to market throughout New England. The cost to join was $5 per cow plus a cord of wood to fuel the boiler.
Cabot’s Farmers Honored for Sustainability
Cabot’s farm families have been awarded the prestigious New England Green Pastures Award 83 times. The award acknowledges environmental practices, contributions to agriculture and the local community, and overall excellence in farm management practices.
Cabot Farmers Pioneer Farm-Generated Electricity Known as “Cow Power”
Blue Spruce Farm, in operation for more than half a century, uses a bio-digester to turn cow waste into energy, allowing the farm to provide more than 300 local Vermont families with electricity. Barstow’s Longview Farm uses a similar process to produce the equivalent electricity needed to churn Cabot’s butter at the West Springfield facility.
Cabot Is a “Force for Good”
Cabot actively promotes volunteerism in its farmers and customer communities. Cabot’s Reward Volunteers program awards monthly prizes and annual grand prizes, including a cruise hosted by the farm families who own the cooperative.