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| - Cabot Creamery is a farm family-owned cooperative, founded in 1919, with headquarters located in the hills of Vermont producing all natural cheeses, including the "World's Best Cheddar", and a variety of flavored cheddars. They have grown to become a 1,200 farm family dairy cooperative with members in New England and upstate New York They own two stores, in Waterbury and Quechee, Vermont, as well as marketing online. Since 2003, Cabot has been partnering with The Cellars at Jasper Hill to produce a special English style clothbound Cheddar.
- The original plant had an investment of $3,700 in total, which was paid by 94 farmers in proportion to the number of cattle which each owned. The cooperative started out making butter with the excess milk produced, and began shipping its products south. In 1930 they started making cheese. By 1960, the cooperative had 600 member farmers. In 1992, the cooperative merged with Agri-Mark, another large New England farmers' cooperative. There are, , about 1,350 members in Vermont and the nearby part of upstate New York. The cooperative still uses the Rochdale Principles.
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| abstract
| - Cabot Creamery is a farm family-owned cooperative, founded in 1919, with headquarters located in the hills of Vermont producing all natural cheeses, including the "World's Best Cheddar", and a variety of flavored cheddars. They have grown to become a 1,200 farm family dairy cooperative with members in New England and upstate New York They own two stores, in Waterbury and Quechee, Vermont, as well as marketing online. Since 2003, Cabot has been partnering with The Cellars at Jasper Hill to produce a special English style clothbound Cheddar.
- The original plant had an investment of $3,700 in total, which was paid by 94 farmers in proportion to the number of cattle which each owned. The cooperative started out making butter with the excess milk produced, and began shipping its products south. In 1930 they started making cheese. By 1960, the cooperative had 600 member farmers. In 1992, the cooperative merged with Agri-Mark, another large New England farmers' cooperative. In 2008, the Cabot Creamery had facilities in various locations, including Cabot, Route 100 in Waterbury, and a store in Quechee, Vermont. The cheese-making facilities in Cabot offer tours and information, and sell souvenirs. There are, , about 1,350 members in Vermont and the nearby part of upstate New York. The cooperative still uses the Rochdale Principles. The cheese making process has evolved for the Cabot cooperative. In 2007, they started marketing cheese internationally. They make and sell dairy products, and cheddar cheese, which has won awards. In 2006, Cabot won for the best sharp cheddar at the World Championship Cheese Contest. A magazine selected a cloth-bound cheese as one of the 32 top cheeses in the world in 2008. That same year the American Cheese Society selected Cabot Monterrey Jack as to receive one of the 33 national awards.
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