Cabot Vermont Cheddar Named 'World's Best'

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Cabot Vermont Cheddar Named 'World's Best'

Cabot 50% Reduced Fat Cheddar Also Earns Bragging Rights at 29th Biennial World Championship Cheese Contest
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.@CabotCoop Cheddar named 'World's Best' at 29th Biennial World Championship Cheese Contest
Monday, March 12, 2012 - 9:45pm

CONTENT: Press Release

(3BL Media) Cabot, VT - March 12, 2012 - The results of the 2012 World Championships are in and the farm family owners of Cabot Creamery Cooperative are smiling proudly.  Cabot Vintage Choice Cheddar, one of the cooperative’s signature Vermont cheeses, was named “World’s Best” at this year’s 29th biennial World Championship Cheese Contest held March 5-7 in Madison, Wisconsin.

Cabot’s Vintage Choice entry in the “Cheddar Aged Two Years or Longer” class captured the gold medal on Tuesday, and then went head-to-head with the other 82 gold medal winners to emerge as one of the 16 cheeses judged best in the world this year.

This year’s competition featured a record of 2,503 entries in 83 cheese and butter classes.  An international panel of 40 expert judges from 17 nations and 10 U.S. states evaluated the entries during the three-day competition. The entries came from two-dozen countries from Argentina to New Zealand, as well as from thirty U.S. states and six Canadian provinces.

Cabot’s 50% Reduced Fat Cheddar earned a 3rd place ribbon behind two Dutch cheeses, establishing it as the “Best Reduced Fat Cheese in the U.S.” Because the Dutch Cheeses were not cheddars, Cabot also lays claim to the title of ‘Best Reduced Fat Cheddar in the World.”

In addition to Cabot’s “Best in the World” results, several other Cabot products also performed well en route to four total ribbons. Cabot Cottage Cheese won a 3rd place ribbon.  In a dominating Aged Cheddar performance, Cabot took both 1st and 3rd place in the “Cheddar Aged Two Years or Longer” category and had two entries in the Top Ten in the “Cheddar Aged One to Two Years” class. Rounding out the amazing run, Cabot 83 European-style Unsalted Butter, Cabot Garlic & Herb Cheddar and Cabot Clothbound Cheddar all finished in the Top 10 in their respective classes - one of the strongest overall showings in the cooperative’s 93-year history.

Cabot Vintage Choice Named World’s Best Cheddar – 2

“We’re thrilled to be recognized again as makers of the “World’s Best Cheddar,” says Cabot CEO, Dr. Richard Stammer.  “The results of this year’s World Championship Cheese Contest clearly show the breadth of quality and craftsmanship that goes into all our products, and is a testament to the hard work and care that our farm family owners and our master cheese makers put forth to make Cabot products the best in the world.”

Several friends of Cabot performed well at the World Championships.  Sister brand McCadam Cheese’s Medium Cheddar posted a Top 10 showing.  Agri-Mark members Doug and Deb Erb of Landaff Creamery in Landaff, NH, won a 3rd place ribbon for their eponymous Landaff cheese in the “Open Class Semi-Soft Cheeses” category.  This cheese, like the Cabot Clothbound Cheddar, is a collaborative effort with The Cellars at Jasper Hill in Greensboro, Vt.  Jasper Hill won a blue ribbon for their new Harbison cheese in the “Open Class Soft Cheese” category.

Historically closed to industry outsiders, the World Championship Cheese Contest has grown in recent years to become a “must-see”, ticketed event for cheese lovers the world over.  This year’s contest sold out almost immediately as 400 ticket holders not only witnessed the competition, they were able to sample this year’s best 16 cheeses, including Cabot Vintage Choice cheddar, while mingling with attendees and the international panel of judges.

The World Championship Cheese contest is hosted by the non-profit Wisconsin Cheese Makers Association with assistance from dozens of industry volunteers. Since its inception in 1957, the contest has grown rapidly and is now the largest international cheese and butter competition in the world.

2012 World Championship Cheese Contest Highlights

Cabot Award Winners

·        Cheddar, Aged Two Years or Longer

Cabot Vintage Choice Cheddar

Best of Class (99.10 out of 100 possible points)

Also, 3rd Place Award

·        Reduced Fat Hard Cheeses

Cabot 50% Reduced Fat Cheddar

3rd Place Award

·        Cottage Cheese

Cabot Vermont Style Cottage Cheese

3rd Place Award

Cabot Vintage Choice Named World’s Best Cheddar – 3

Additional Cabot Top Ten Finishes

·        Cheddar Aged One to Two Years

Cabot Reserve Aged Cheddar

Cabot Seriously Sharp Cheddar

·        Cheddar, Sharp (6 months to 1 year)

Cabot Sharp Cheddar

·        Flavored Hard Cheeses

Cabot Garlic & Herb Cheddar

·        Bandaged Cheddar, Sharp To Aged

Cabot Clothbound Cheddar

·        Unsalted Butter

Cabot 83 European-style Unsalted Butter


Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Widely known as makers of “The World’s Best Cheddar,” Cabot is owned by the 1250 dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative, with farms located throughout New England and upstate New York. For more information on Cabot, visit:

United Nations Declares 2012 “International Year of Cooperatives”
2012 recognized by the UN as the International Year of Cooperatives.  As proud members of the Cooperative Community, Agri-Mark and its Cabot and McCadam brands support and promote the cooperative business model in recognition of the fact that cooperatives drive the economy, respond to social change, are resilient to global economic crisis and are serious, successful businesses creating jobs in all sectors.  To learn more about the 2012 International Year of Cooperatives, go to: 2012 IYC

April is National Volunteer Month – To learn how to better support the non-profit of your choice, go to:, win prizes and cash for you and your non-profit.


Bob Schiers
+1 (888) 214-9444