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Where Farmers Still Make the Cheese

More about Cabot Creamery—and more recipes.

In 1919, Cabot Creamery’s history began with 94 farmers each tossing in a cord of wood and $5 per cow to form a cooperative so they could produce and sell butter. Today, the cooperative–still owned by New England and New York dairy farm families—continues to produce butter, but is best noted for award-winning naturally-aged sharp white Cheddar cheese.  Want to see how they do it? Visit the factory in Cabot (naturally), Vermont. Check out their website at www.cabotcheese.coop for more information about factory tours, Cabot’s flavored and reduced-fat Cheddars, and to meet some of the farmers.

Baked Macaroni and Cabot White Cheddar Cheese

2½ cups dry macaroni or other small pasta shape (12 ounces)
3 cups milk
5 tablespoons Cabot Salted Butter
3/4 cup fresh bread crumbs (about 2 slices firm white bread)
1/4 cup King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1/8 teaspoon grated nutmeg
Several dashes Tabasco Sauce
16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups)

Preheat oven to 350 degrees. Butter 2-quart baking dish or coat with nonstick cooking spray and set aside.

In large pot of boiling salted water, cook pasta until al dente (slightly underdone), 8 to 10 minutes. Meanwhile, heat milk in saucepan to just below simmer.

In another saucepan, melt butter over medium-low heat. Pour 1 tablespoon of butter into small bowl, add bread crumbs and toss together; set aside.

Add flour to remaining butter in saucepan and whisk over heat for 2 minutes. Slowly whisk in hot milk and continue stirring until mixture thickens and comes to simmer. Whisk in salt, nutmeg, Tabasco and 2 cups of cheese.

Drain pasta thoroughly in colander. Return to pot, add cheese sauce and mix together thoroughly.

Spread one-third of pasta mixture over bottom of prepared baking dish. Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta, then remaining cheese. Sprinkle with reserved bread crumbs.

Bake for 25 to 35 minutes, or until golden and bubbling. Yield: 6 servings

Reduced-Fat Apple Cheese Muffins

1 stick Cabot Salted Butter, softened
½ cup sugar
2 large eggs
1 cup King Arthur Unbleached All-Purpose Flour
½ cup King Arthur Traditional Whole Wheat Flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped apples, peeled if desired
3/4 cup rolled oats
2 ½ ounces Cabot 50% Reduced Fat Cheddar, grated (about 2/3 cup)
½ cup chopped walnuts
½ cup milk

Preheat oven to 375 degrees. Grease muffin pans or coat with nonstick cooking spray.

In large bowl, beat butter and sugar with electric mixer until pale and creamy. Add eggs and beat well.

In another bowl, stir together white and whole-wheat flours, baking powder, baking soda and salt; stir dry ingredients into creamed mixture just until combined. Stir in apples, oats, cheese and nuts, mixing well. Stir in milk.

Spoon mixture into prepared muffin pans. Bake for 20 to 25 minutes, or until firm when lightly pressed on top. Yield: Makes about 18 muffins

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