Cabot has a storied history in Vermont. In 1919, 94 families in Cabot, Vermont, banded together to sell their dairy products. Now, more than 100 years later, that cooperative of farmers has grown into a thriving business across New England and New York that makes cheeses, butter, yogurt, and lots more.
“As a cooperative, Cabot is owned by our farmers,” says Sarah Healy, Senior Vice President of Marketing. “When you buy Cabot products, you are directly supporting hundreds of family farms in the Northeast.”
In 2012, Cabot made history again, becoming the only dairy cooperative in the world to achieve Benefit Corporation (B Corp) certification. “Being a B Corp means we measure our impact on people and the planet, in addition to our profitability,” says Healy. The certification requires companies to be accountable and transparent about worker care, company governance, supply chains, and charitable giving.
The importance of caring for the land is a crucial part of many of the farmers’ missions. “Practices like no-till farming and planting cover crops have been widely adopted,” says Healy, “and more than a dozen biodigesters have been installed on Cabot farms.” In fact, one farm produces butter on a “closed loop system”: All organic byproducts are sent to a biodigester on a nearby Cabot farm, which upcycled them into renewable energy that is then used to make Cabot’s award-winning butter.
But what most of us really care about is that the cheese just tastes delicious (and it has the awards to prove it). Plus, it’s nutrient-dense, naturally lactose-free, and adds a protein boost to whatever you’re eating. What’s not to love?
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