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.
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.
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.
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.
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.
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.)
"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.
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
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'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.
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.
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.
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.
@@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.
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.
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.
@@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 !
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!?
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 😨😱😱😱
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".
The creamiest and tastiest Cheddar Cheese you can taste. My relatives worked there and I stop at the Cabot Creamery when I visit Vermont. Free samples are offered so get there if you can !!!
@@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.
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
@@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.
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.
Cabot has the absolute best cheese. Also, a lot of their cheese is actually naturally lactose free, so even people who are lactose intolerant can enjoy it.
@@gidzmobug2323 The majority of milk's lactose is found in the whey, which is drained during the cheese making process. The small amount left in the curd breaks down over time as the cheese ages, eventually resulting in lactose free cheese.
As a Vermont native Cabot is very good cheese. Grafton cheese is also very good if you're planning a trip to southern Vermont. Ain't nothing like mac and cheese from the oven with Vermont cheese and some Cooper cheese. Mac and cheese on the stovetop is for Kraft or Velveeta anything else is a sin.
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.
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!
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.
You know, I bet that would have been better than Ben & Jerry’s when I went to Vermont as a kid! Lol
I went to both, and I thought Cabot was cooler! Imagine that, lol.@@ZacksRockingLifestyle
IVE NEVER SEEN THIS BRAND IN MY LIFE
They make awesome white cheddar. Only a few varieties are available in my area. But I always see the white cheddar
If you're from Vermont or NY you probably have
I have, it's pretty good cheese.
Adeeb Aldhabyani it’s because it’s only in Vermont
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 can't imagine a world without cheese. It is the best.
You mean East Asia? East Asia barely has any cheese, and only this century did they start importing it.
i can imagine it, but it wouldn't be a great world. also congrats, you're an old comment now.
I would be less happy if the world didn't have cheese.
@@Lee-ic8lnEast Asia uses soybeans.
It’s not exactly a cheese world championship when only American and Canadian companies enter it
the ones I buy are original British and the North-American made cannot even compete with the real ones from the Somerset region.
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.
Does MLB call their championship the "World Series"
or the North American professional baseball championship ?
Bill Zardus the thing is what sounds better
Well in the actual world,
America rules over everything so it makes sense
I love being a Vermonter for this reason. Cheese, maple syrup, and ice cream is just something we do well in little ole Vermont.
Wasn't it a hoot the way she prounced Montpelier?
Only thing is the rest of the US never sees products from Vermont. I've never met or seen a person from Vermont.
Oh and more cats than dogs. Reallll amazing right there 👏
@@genericwhitemale1114 True
And i love you
So this is where Wallace and Gromit go to when they achieve heaven
btw when ur comm is on the top remember me im ur first liker
Bro r u the real Justin?!?!?
Who tf is that
I’m back Justin Y.! Prepare to meet some competition!
Who’s Wallace and Gromit? I’m guessing some old TV show or some old movie.
4:39 "Cheese is a living organism".
The cheese in my fridge just escaped to live a life on his own, what shall I do?
Hunt it down catch it destroy its home and eat it to teach it a lesson hope this helped
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.
Take it court for legal issue
i love it❤❤
from korea 🇰🇷
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.
Agreed, it does look like good cheese, but it can never be real cheddar.
I don`t know why they allow other country to do cheese . Only UK should be allowed to make chesse
@@makoto278I don’t know why they allow other countries to do tea. Only China should be allowed to make tea.
@@PhilOsGarageso english tea is fake compared to Chinese tea?
This is literally one of my favorite brands of cheese in the world
Seriously sharp is amazing. I let a few blocks sit for another year in my fridge and it was even more incredible.
When ever there is a competition in the States its called "worldsbest" 🤣😂🤣😂
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.
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!
Good shout 💪 if I ever visit the US I’ll try to reach Vermont. They’ve got the maple syrup too!
Great beer and hard cider too
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.
I LOVE apples and cheddar, tbh any fruit & cheese combo is bomb, pears & fontina, figs & camembert, dang dude I gotta go get groceries now haha
@@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.)
Yassss finally Vermont gets mentioned for its great things
I love Cabot
Lol
iWxnKillz YT YESSS!! I grew up in VT and I’m proud to see it get recognized for its greatness
You guys have Bernie Sanders
Henk - we also have captain Phillips. He’s my neighbor lol.
CallMeSyxc yaaaaaaas I love their extra sharp cheddar!!! 👌👌👌
Cheddar and maple syrup!! Thank you Vermont!
"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
The cheese sold at Cheddar Gorge is tourist trap stuff.
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.
@@kb2vca probably some heavy pasteurization
Yessss, up here in Maine that plaid wrapper is unmistakable. Extra sharp white is my go to. 🤤
Sounds delicious.
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
I love the "artisan" on that 100000000th label.
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.
Their extra sharp is one of the best commercial cheeses ive ever had.
I’m from PA and I buy this cheese every week. Some of the best sharp cheddar I have ever eaten.
I agree I buy it from price rite or karns.
Wow that’s amazing how organized they are , their company is interesting ♥️♥️ I love FOOD insider!!
their extra sharp cheddar is out of this world
They sell Cabot in Aldi's.
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.
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.
I love this cheese! We have been buying it for years. Vermont extra sharp white is the best.
Who else here was thinking about how cute the cows are!☺️🐄🥛🧀
Steaks
I saw Vermont creamery, and I was like, "Cabot, that you?" Checked the description during an ad, and was happy
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.
Yum.
My wife is from Northfield VT. 36 years ago we married and that’s when I was introduced to VT Sharp White Cheddar. Best ever!
I've bought this brand before. The sharp cheddar specifically. Nice to know the company supports family owned farms aho treat their animals well :)
Cabot makes a grated cheddar that is AMAZING on fresh popcorn.
Ok so it's
Mozzarella
Parmesan
Gorgonzola and now this
Sprinklefan fan TH-cam stay trying to educate us all on how cheese is made.
Im not complaining lmao
I need more
I still want that creamy gorgonzola
Vermont Cabot Extra Sharp Cheddar Cheese is a favorite of mine. Thanks for sharing!
Imagine he drops the salt bucket by mistake
😂 he was free handing to, no measurements, every batch is unique 🤣
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.
Swiss, Italians and French have justed entered the chat group!
Cheddar literally comes from Cheddar in England. And English cheese is among the best in the world.
@@alexojideagu 🤣🤣. You need to travel more...
@@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.
@@alexojideagu 😂😂😂 oookkkk
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!!!
Same here I didn't even finish this episode and I love them I felt like I was watching how it's made the discovery Channel version
Ppl have different taste i don't like aging cheese or molded. I like fresh cheese pheta or chedder
This is difference between Europe and America. No traditional methods, only machinery.
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.
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 live in Vermont! I will only eat this kind of cheddar cheese😂😂
I live in Vermont too!! We’re literally always equipped with a block of Cabot cheddar
@@yuhboris304 son terneros los yanqis
My Dad in Pennsylvania taught us to love Cabot cheddar!
Wanna try the award winning cheddar asap. I 💗 cheese... Younger the better !!
Love cheese too but more of an aged kind of person.
@@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 !
3:52 that sigh of "i'm sick of this job" :D
I've toured this factory love their cheese...It's probably the best in the east. Tillamook out west is another amazing brand. Freaking delicious.
Thank You for saying that. Our local Schnucks has Tillamook shredded cheeses but I haven't tried them. Now I will. Thanks for your recommendation.
The Tillamook cheddar Baby Loaf!
Watching this while eating Cabot Seriously Sharp cheddar. It's great!
May 25, 2019 12:19 am
June 24th, 2019 22:08
My absolute favorite brand!
2:59 did I see popcorn?
I love how the cows are loved
Who else thought that the cheese is 100 yearsold and not the company
The Cheese Graders have the best job in the world!!! Period!!!
I buy it at my local Schnucks. Best sharp cheddar I've ever had. Keep it up Vermont!!
I like Gina, the cheese technician 😍
And when do they do the Cheddaring? You know, the technique that gives the cheese its name?
@4:08 they way he sniffed that cheese like a line tho 😂
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!?
i got around to trying it. It's good. Harder and less processed tasting than the usual cheddar i buy. Better flavor. Tastes good.
I was thinking of that Wisconsin question when I saw the title
Cabot Seriously Sharp Cheddar is the best on the planet. The ONLY company I have ever called just to say Thank You!!
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 thought the exact same thing!
It's 10lbs of milk to 1lbs of cheese not 10 gallons
@@johndeere4594 yeah, I knew that didn’t sound right. For cows, it’s about one gallon of milk for one pound of cheese.
Living down in Florida now... but, this is STILL the only cheese I buy!
No one:
TH-cam Recommended: how is cheddar cheese made?
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".
Who's glad to be from New England I know I am and keep making that cheese
Same. :)
Nvm New England, who’s glad to be from England??
@@dearfutureme2929 you're totally stealing my comment
Koala Plays
Read the comment again hun
The creamiest and tastiest Cheddar Cheese you can taste. My relatives worked there and I stop at the Cabot Creamery when I visit Vermont. Free samples are offered so get there if you can !!!
I love Vermont Cheddar. It has a VERY distinct flavor and very different from regular cheddar.
Vermont ‘cheddar’ may well be very nice, but by definition it cannot be cheddar, as Vermont isn’t in England. It’s an homage.
@@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.
I really love Tillamook cheese from Oregon and that's usually what I look for, but I'm willing to try Cabot if I can find some. I've never seen it.
I'm From NY and I have never seen this brand before. Now you got me curious
Rakkasan06 we have it here in Florida.
It’s all over the place where I live, Long Island.
My favorite cheese period.😋
This wouldn’t even compare to cheddar from the actual place cheddar I’m England. I’ve ordered some to try and I’m gonna see how good it is
Well how good was it, from the one manufacturer remaining in Cheddar?
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
2:58 that’s Wet Popcorn
Finally a Fully Explanation, And not People Describes how much They love cheese for entire Video
I love in Vermont and LOVE Cabot cheese! My favorite is sharp cheddar.
Eating my first bar of Cabot seriously sharp cheddar. Was surprised by the claims on the package and came here to investigate more. Delicious cheese.
This cheese is absolutely the creamiest and tastiest. Best of all does not have animal rennet.
I still wonder what's wrong with using animal products of the pre product is already from an animal
@@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.
@@mrfaern ok. So people would eat beef from a calf without hesitation but can't eat cheese because it's from a calf's innards
Faern Nashar people know two types of rennet. Animal rennet from cow and natural rennet from mushrooms.
@Liza This is new to me. I have to read more. Thank you. I have only used animal rennet for some time.
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.
this looks like a large pile of popped corn 3:00
Yeah I read that as pooped corn
There seriously sharp is absolutely the best! Period!
I’ve never seen this cheese brand in Texas
Same
I remember getting that cheese while on a ski trip, sooo good mmm
3:07 looks like popcorn
Cabot has the absolute best cheese. Also, a lot of their cheese is actually naturally lactose free, so even people who are lactose intolerant can enjoy it.
How can it be naturally lactose free when it is made with milk?
@@gidzmobug2323 The majority of milk's lactose is found in the whey, which is drained during the cheese making process. The small amount left in the curd breaks down over time as the cheese ages, eventually resulting in lactose free cheese.
@@vosomnesodi Thank you--I had not known that. 😊🧀
When I go to the USA I always grab extra sharp cheddar from Cabbot
Next time you go to the States grab some cheese from Tillamook Creamery. Tillamook cheese is so much better than this stuff.
As a Vermont native Cabot is very good cheese. Grafton cheese is also very good if you're planning a trip to southern Vermont. Ain't nothing like mac and cheese from the oven with Vermont cheese and some Cooper cheese. Mac and cheese on the stovetop is for Kraft or Velveeta anything else is a sin.
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.
Seeing as how this particular brand isn't available here in Texas, I'll just have to order some online.
I thought is was called cheddar cheese cuz it's supposed to be made in cheddar gorge in England 🤦♂️
That’s correct , that’s where it originated from .
No protection but it comes from Chedder in England
@Spencer Rees I believe that the town ofCheddar lies outside the designated production area for cheddar cheese. A small irony.
@Spencer Rees I conflated Cheddar with Stilton. Alas.
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!
I really like co-operative brands. It's important giving the farmers a voice, love the customization too
their finished cheeses are a bit small
cHeEsE iS a LiViNg OrGAniSM
This video gave me so much peace to watch. I love cheese.
family farm with 1500 cows, more like family enterprise
Exactly that's not a 'family farm', especially if the owner doesn't even milk their own cows
One thing i like for sure. the place is a co operative. where the owners- farmers get to make a decent return on their hard work.
dont u feel like their top theme is CHEESE
I just realized how lucky I am to live in New England, where they sell Cabot cheese everywhere lol
Am I the only one who read cemetery rather than creamery?
Yes
I've had their cheese before!! It's my favoriteeeee
First i saw in thumbnail
I though it was yellow coffin
I would move to Vermont to be a cheese grader at Cabot cheese. I love their cheese
Europeans watching this be like...
"Awww...cute little American companies"
Let us introduce you to real food"