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Cabot Cheddar Cheeses Win Blue Ribbons at U.S. Championship Cheese Contest in Wisconsin

Mar 24 2011 Lori Mangan
CABOT, Vt., March 15, 2011 - At the U.S Championship Cheese Contest, more than 1600 of the top cheeses & butters from across the US competed for Best in Class. 2 of Cabot Creamery's Cheddars took Best in Class!

/PRNewswire/ -- Lambeau Field may be home to the reigning NFL champion Green Bay Packers and their Cheesehead fans, but for three days last week it was home to the champions of cheese. At the United States Championship Cheese Contest, more than 1,600 of the top cheeses and butters from across the United States -- 30,000 pounds of dairy products in all -- were brought to the stadium's Atrium to be judged by a panel of 26 experts. In the end, Cabot Creamery Cooperative's Seriously Sharp Aged Cheddar and 75% Reduced Fat Cheddar were crowned "Best of Class" during the largest dairy competition in U.S. history.

"I'm extremely proud of Cabot's showing at this year's U.S. Championship Cheese Contest," said Neal Rea, a farmer from Cambridge, NY who is chairman of the cooperative. "The farm family owners of Cabot work hard to produce top-quality milk, and we, along with our expert cheesemakers who create products like our Seriously Sharp and 75% Reduced Fat Cheddar, are grateful for this national recognition."

Cabot dominated the product class called "Cheddar, Aged Over Two Years" -- the most prestigious of the cheddar classes. Cabot Seriously Sharp Cheddar received the top judges' score for all cheddar entries across all six cheddar classes, earning 99.70 out of a possible 100 points. In addition, entries from each of Cabot's two creameries in Vermont finished 1st and 2nd at the top of the class, separated by just 2/10ths of a point.  

"The results in Wisconsin clearly speak to the consistently high quality of our dairy products," said Cabot Creamery Cooperative CEO and President, Dr. Richard Stammer.  "These awards are a terrific addition to our growing legacy of legendary flavor and a testament to the pride and care that goes into all we make at Cabot."

In addition to the honors for Cabot's signature aged cheddars, Cabot also earned 1st place praise for its lightest cheddar -- Cabot 75% Reduced Fat Cheddar. Cabot's 75% Reduced Fat Cheddar is the first and foremost-reduced fat cheddar on the market.  With just 60 calories and 2.5 grams of fat per one-ounce serving, Cabot's 75% Reduced Fat Cheddar features the great taste and flavor of our regular cheddar -- minus the extra fat. And perhaps best of all -- without the rubberlike texture common to other reduced-fat brands.

Cabot's Vermont Style Cottage Cheese took 2nd place and Cabot placed three butter entries in the Top Ten in both the Salted Butter and Unsalted Butter classes, further adding to the breadth of honored Cabot products.

For complete U.S. Champion Cheese Contest results, including other blue ribbon winners from Vermont and information on the goat's milk cheese named Grand Champion, please visit: http://www.uschampioncheese.org/_apps/contest-results/?event=51

ABOUT CABOT CREAMERY COOPERATIVE: Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1275 dairy farm families located throughout New England and upstate New York.

Categories: cabot, cheese, contest