How is Cabot cheddar cheese made?
First, high quality cows’ milk is gathered from Cabot’s farmer-owners, pasteurized, and then poured into a temperature-controlled vat. A starter culture of lactic acid is added to the milk, which enables the milk to reach the proper acidity. When the desired acidity is reached, a coagulating enzyme is added. In about 30 minutes the curd is formed, which is then cut, stirred, and then pressed together. The pressed curds are formed into 42, 225, or 670 pound blocks of cheddar. The cheddar is aged, packaged, and then distributed for our consumers to enjoy.
