Cabot Creamery and What It Means to Take Your Craft Seriously

What I love about people is how we find ways to connect over the most specific things, no matter how niche.

We build communities around vintage appliances, sourdough starters, fountain pens, competitive yo-yoing, discontinued sneakers.

Even... cheese. 🧀🧀🧀🧀🧀

Since 1983, the American Cheese Society has been bringing together folks who care deeply about the craft. Cheesemakers, dairy farmers, retailers, chefs, academics, even hobbyists. Every year, they host a blind competition that recognizes the best in cheese and cultured dairy.

Judges evaluate entries on flavor, aroma, texture, and appearance. Each product is scored by two people: a technical judge who deducts points for flaws, and an aesthetic judge who awards points for exceptional qualities. Minimum scores must be met, and the top three in each category earn 1st, 2nd, and 3rd.

It’s no joke. These awards are a real reflection of consistency, care, and craftsmanship.

So it’s been awesome to see BARREL client Cabot Creamery Cooperative Creamery bring home 16 awards this year.

First place for their Extra Creamy Salted and Unsalted Butters. First place for Monterey Jack, Pepper Jack, Muenster, and Crème Fraîche. Vault No. 5 Cheddar, made with Jasper Hill Farm, also took top honors.

Cabot has been doing this for over 100 years. These wins are a nod to the time, effort, and team behind every product. Not just one standout, but a full lineup with the same high standards.

Big congrats to everyone involved. Proud to see their work get recognized.