As a food blogger and locavore, I am constantly thinking about eating quality food while supporting local farms. This past week, I was fortunate enough to spend a week at the beach with my family and friends. Knowing that Cabot Creamery makes cheese in the New England area, I brought some along with me should (more like when) the opportunity of a wine and cheese tasting occur.
One evening, while sitting on the deck with some friends, we were reminiscing of the days of college and how we all met. Our conversation was full of laughter and I thought this would be a great time to open up the Cabot Cheese and have a wine and cheese tasting during this wonderful evening. I cut up some seriously sharp cheddar, garlic and herb, and smoky bacon. They all hit the spot, but garlic and herb seemed to be the favorite, but there was something for everyone. So there I was on my vacation, eating cheese with friends, and thinking of the next blog post. And the next morning, I shredded up some leftover seriously sharp cheese and put it into bacon and onion omelets, which were a huge hit. Even my picky husband was impressed.
Make sure you try some Cabot Cheese at this year’s Boston Local Food Festival. Cabot Creamery is a cooperative, owned by family dairy farm throughout New England and New York. There are about 1,200 farms that contribute to making this award winning cheddar. Going along with the farm to fork movement, Cabot Creamery recognizes cow to creamery to costumer and is committed to sustainability. Other products made by Cabot include yogurt, dips, butter, whipped cream, and cottage cheese. Their products are available at many large grocery stores, so pick up some for your next gathering.
The post Cabot Creamery: Cow to Creamery to Costumer appeared first on Boston Local Food Festival.