Cheeses of Cabot, Vermont
A hill town in Vermont whose farmers' co-operative creamery, founded in 1919, made the town a byword for cheddar.
Made, aged and sold here
Best time: September to October, for foliage and harvest.
Cabot is a small town in the hills of northern Vermont. In 1919 local dairy farmers formed a co-operative to turn their surplus milk into butter, and later into cheddar. The creamery grew into one of the best-known cheddar makers in North America, still owned by farmers, and the town name is now known on cheese counters far beyond Vermont.
Vermont cheddar
Vermont cheddar is made in blocks and wheels, aged from a few months to several years, and is usually white. Cabot's creamery makes it on a large scale, but the state also has dozens of small farmstead makers, many on the Vermont Cheese Trail. Aged cheddar is eaten with apple pie in Vermont, a pairing many New Englanders swear by.
The hills
Cabot lies at the edge of the Northeast Kingdom, a region of forests, small farms and maple sugar houses. Autumn brings bright foliage and many visitors. The nearby state capital, Montpelier, is one of the smallest in the country, and the road between them passes dairy farms, covered bridges and general stores.
A trail idea for Cabot, Vermont
- Cabot village The creamery town, with a visitor shop where tastings are offered.
- A sugar house See maple syrup made in early spring.
- Montpelier The small state capital down the road.
- Vermont Cheese Trail Visit some of the state's small farmstead makers.
Written by the EveryCheese desk with AI assistance. Background: "Cabot, Vermont" on Wikipedia. Opening hours, markets, caves and tours change; check locally before travelling. If something is wrong, tell us.
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