Went to the Cabot facility when I was a kid. I originally didn't want to go because I thought it'd be boring. Little did I know how mistaken I was. I still talk about the experience with my family to this day, over 25 years later. I've been a Cabot customer ever since! The Vermont Seriously Sharp is AMAZING.
I live in PA and I have it at my local grocery store and the Sam's Club carries it. I am lactose intolerant and I LOVE it because their Cheddar cheeses are delicious and lactose free.
I love this type of business model where cooperatives wholly own their business. This creates and preserves wealth for the people who produce. A very vibrant and resilient middle class becomes the bedrock of prosperity for the whole of society. It is stable, sustained, adaptable and long lasting.
@@CP-os1pc Coops are not socialism because they do not depend upon top down government control but rather pooling of resources of many small producers... it's an form of free enterprise suited to hundreds of dairy farms but I agree it probably wouldn't work so well for building Tesla cars or Boeing planes
@C P not exactly socialism. The business is made up of a conglomerate of many smaller businesses. No one owns the full means of production. If the steel industry were to try create a similar model, they would inevitably be hit with a RICO or Sherman Act.
Write to them often and check on their family. Send some presents if you can and your cheese will be thankful for you have given it a home in your fridge.
No this is actually the cheese championship. There are other companies from around the globe but most of them are Canadian or USA based companies. To be fair to you I had to search quite a bit to find just a few creameries from somewhere else than the USA or Canada. The whole event was won by a French team. The fairer competition would be the Cheese awards because there are far more entries from many countries.
"The world's tastiest Cheddar cheese" hmm that is one mighty claim to fame i reckon that the peeps down in good old Cheddar gorge, Somerset might have an alternative opinion on that
Cannot say that Cabot makes the world's tastiest cheese- Heck! I make my own cheese and it is pretty darn good, but Cabot makes a very fine cheese that does not cost an arm and a leg. That said, I almost fell off my seat when they said it takes 10 gallons of milk to make 1 lb of their cheese. It takes me about 1 gallon of milk to make a hefty pound of cheese... TEN gallons? Really? I wonder what they are doing to lose so much curd.
Even though I live in Alabama, I hope one day I get to visit the beautiful state of Vermont! Beautiful autumn weather, ice cream and there cheese, this state is such a blessing. They obviously can do everything right and I’m perfectly ok with that! Keep it coming Vermont!
Below is the only way I ever eat apples because I don't really like them that much but 2 Honey Crisp apples with some sharp cheese and crackers is my favorite lunch, with Guldens' spicey mustard and a glass of chablis or chardonnay. I am flexible on the variety of apple and the brand of crackers. I also seldom drink wine or eat cheddar cheese without the other 2 parts of my 3 piece ensemble. I always slice the apples into thin sections before I begin. This is my lunch 2-3 times a week. It surprises me sometimes how much the taste of one fruit or vegetable can be enhanced by what other things you eat them with.
@@SammyBirdTheGreat Yeah if I was trying to sell apples or cheese at a retail store, I'm pretty sure I would try to get people to try eating apples in combination with other foods. (I edited my original comment after you read it.)
I have been eating Cabot cheeses for years. Have even ordered directly from their web site to get some of the flavors my local stores don't carry. I have never been disappointed in the flavor. Although not an expert, cheese is my favorite food to eat. And I love Cabot cheeses.
So, I live in Texas and my cousin actually married and moved to Wisconsin years ago. Occasionally when she comes back home she will bring me some cheese curd. And I don’t mean the willy nilly stuff that’s packaged and sold all around the country as cheese curd either. I mean, that real deal, super fresh stuff that you buy in a cheese town and it actually squeaks when it hits your teeth while chewing it. She messed up and brought some her first trip back and it’s been a request of mine ever since. Do you know if you can buy anything like this on their website??? I guess I could go look for myself but it seemed more appropriate to just ask you right here on the ol’ tube!!! Thanks in advance.
I live near Cheddar Caves in England. They still mature cheese there, not a lot by modern standards but there is a sort of rule, never go up against real Cheddar Cheese. Odd thing is it's not expensive. I'm glad to see that the cheese in this video has not been adulterated by some pink rubbish. My favourite I'm ashamed to say is Cheddar cheese on toast with one on the top. Food of the God's.
The “Alpine” from Cabot is my favorite. This is the best block cheese maker I have tasted in the US so far. My wife’s family was pretty impressed by it, and they are European.. so.. yeah. I know it’s not exactly cave cheese, or made by some 100 year old italian gramma in a remote mountain village. But for a couple dollars for a 8oz block, I can actually afford to eat it everyday.
I agree with your assessment. If I want something that’s going to be any significant degree better than Cabot, I’m paying $20+ a pound and I have to go to a specialty cheese shop. I know there’s better out there, but I’m not such a frivolous spender, nor so cash-rich, that I can regularly spend so much on cheese. I recall liking the Alpine a lot, but have you tried the White Oak? It’s from the same line- the black & gold label ones.
@@cecilycook5592I tried aged Swiss recently and didn't really like it. Aged cheddar is fine but prefer the less aged ones. Maybe it's the brands. Maybe the stuff I'm buying is not the real deal. I probably need to buy better. So while I prefer the younger I'm not gonna write off the aged yet !
Cheese tasting as a ur job would be a dream! Guys at Walmart here in Clearwater I get the Vermont Cabot seriously sharp white cheddar it’s so gooooood Thanks u guys from FL Daniel
We get Cabot products here. Their "seriously sharp" (the packages with the plaid design on the wrapper, used to be called Hunter's Seriously Sharp) and habanero cheeses are spectacular. Their sour cream is great too.
im snacking on their cheese right now and it is so good. the perfect mix of creaminess, lactic tang and saltiness. once you try it you can't go back to kraft.
I think the entire salt bucket does go into the mixture, but he adds it in gradually so it can mix in more evenly. That's also why you don't see him using any measurements.
Me at the beginning of this video: Why is cheese so expensive????!?! Me after hearing it takes 10 gallons of milk to make 1 pound of cheese: How is cheese so cheap 😨😱😱😱
I've always wanted to try cabot super sharp cheese but have never seen it for sale. I recently had some 17 yo super sharp that was so good it was crumbly it had crystals inside and it was so flavorful and Rich you could only eat a couple ounces!!! My go-to is 14 months aged only because it's easier to come by.
@@PhilOsGarage Cheddar cheese does not have a legally protected origin in the UK, EU, or under international law. Therefore cheddar from anywhere else is still legally cheddar cheese. In fact in my research there is only a single producer still in Cheddar.
As a former "Vermonter" , I can say that the easiest way to identify yourself as out-of-state is to pronounce Montpelier any other way than "Maunt-Peel-yer".
Not ten gallons of milk, ten pounds for one pound of cheese... That... I almost thought everything I knew was wrong for a moment, checked google, made sure... >.>
@tyvek05 It's definitely a mistake by the narrator. 10 Gallons of milk is over 80 lbs. It also costs way more than a pound of cabot cheese, which is only like $6. The ratio of milk to cheese is about 4/1 for soft cheeses like mozzarella and 10/1 for hard cheeses.
It is the best extra sharp, bar none! Our local Costco used to carry it as a staple, but they replaced it with an extra sharp that doesn't even taste like cheddar. Nothing like the sweet green grass of New England, grown in the hot, humid summers that makes this cheese special.
I think I’ve seen EVERY single “Food Insider” ‘How “X” Cheese Is Made’ videos about the typical Big Name European Cheeses, like English Cheddar, Mozzarella, Gruyère, etc., but this is theeee first one I’ve watched on how commercially made cheese in machine run factories are made & TBH, I’ve found it quite sad!! After alllllllllllll the Artisanal Cheese making, aging in caves & on wooden shelves, etc., it seemed rather pathetic to watch big ol’ carts of thousands of massive plastic wrapped blocks go into basically an enormous walk in fridge!!! I honestly wouldn’t have thought that that would’ve been something I would’ve noticed, but it stuck out like a sore thumb!!!
True, but this is a big cooperative that produces huge quantities of cheese that is shipped all over the country. It’s hard to replicate by-hand methods on this scale. As a Vermonter I just want to make sure you know this is just a glimpse of the biggest cheese producer in the state.... and that Vermont is known for artisanal dairy products and our passion for small scale, organic local farming. Seriously there are so many amazing cheeses producers here, making some of the best in the country. For an example, look up: Shelburne Farms- they make amazing cheese with grass fed cows, by hand for the most part, and on a mind blowingly beautiful farm.
Not everyone has a giant cave laying around. And those caves essentially ARE walk in fridges, they just don't require electricity to run because of the ground temperature. And as someone who has spent a year living in Europe, I can also guarantee that they wrap their produce in plastic before shipping to the grocery store. I think you might just be romanticizing the process. Big cheese producers in Europe also use machines.
@@alistergoh9744 animal rennet come from stomach of young cow, and getting that rennet as you probably guess it involved in killing of baby cow. That why some might hesitant about cheese product.
Great cheese for sure. VT = quality. The narrator doesn't seem familiar with the state though, pronouncing Montpelier with a bit of a French accent at the 1:48 mark
Being lucky enough to live 20mins outside of Cheddar town I'm a frequent visitor but one thing is for sure and that is real local Cheddar tastes nothing like any Cheddar I've ever had anywhere outside of the UK. So if you love your Cheese come visit Cheddar and the local area as it's one of the most amazing places to visit in the UK and if you come in Summer the Strawberries are next level awesome as is the cider,what more do you want!?
MY dad, God rest his soul, years ago sent me to the local Pathmark to get him a block of Cabot cheese twice a week..I tasted it, yum...amazing flavor. Miss you dad.
To clarify to everyone - this is not ‘cheddar’ cheese. Its like calling a leg of ham from Idaho ‘Parma Ham’...its simply not. Same method, fraudulent naming.
Are you saying cheddar-style cheese only from Cheddar, UK can be named "Cheddar"? Cheddar is not a protected name, so you are wrong. From Wikipedia: "The term cheddar cheese is widely used, but has no protected designation of origin (even when the UK was part of the European Union until 2020). However, in 2007 a Protected Designation of Origin, "West Country Farmhouse Cheddar", was created, meaning only Cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods may use that name."
@@trapezius77 regardless of what the offial rules are, its still like calling american made parmesan ‘parmigiano reggiano’ - im aware there are EU rules for this but its still pretty much making out that the cheese is authentic rather than an attempt at copying in my eyes
@@jakebeech7220 Do you feel this way because the cheese is named after a place and so in your eyes it should only be called that if it is made there? What if it was not named after the place? Either way, your point does not reflect reality. Every food originated somewhere. Some are named after the location, some are not, but most are made now all over the world with the same name. So if you object to Cheddar not from the UK being called cheddar, you should object to every single food out there being named what it is named if it is not made in its place of origin, which would be every food. The only exception is protected designation of origin foods.
@@leftsidem5030 You need to research English cheese more. English cheese is as good as French etc Cheddar is literally the most used cheese in the world.
Cheddar has been made in England since 1170. The traditional and “protected method” used for cheddar production is limited to 4 counties in England: Cornwall, Somerset, Dorset and Devon. This cheese when made “traditionally”, is beautiful; the best using unpasteurised milk - with some even aged in the same caves used in the 12th century. The American version is just that - a version. I don’t want to discredit fantastic cheese makers in America (as shown in the video), but just want to clarify the importance of the “original” cheddar in England. The country the cheese originated from will undoubtedly make it the best. This doesn’t mean other countries can’t also make fantastic alternatives, America has some incredible cheeses!
