I was sent a big box of Cabot cheddar cheese to check out — eight blocks of various cheddars to be exact. I’m happy to report that none of it will go to waste. It’s good stuff.
You won’t find the cheeses that Cabot sent me in the fancy cheese section of your grocery store. It will be right next to the other pre-wrapped 8-oz blocks of cheddar cheese. It could be in the fancy cheese section, though, because it’s much better tasting than those other pre-wrapped 8-oz blocks. I know this because Cabot has been my cheddar cheese of choice for some time now, and I’ve also tried those other brands.
It’s not just the taste of the cheese that I like. I also like how the cheese is made. First of all, last year, Cabot switched to making its cheese from hormone-free milk. Since I can’t afford to by all of my family’s food organically, I find that dairy products made from hormone-free milk is a good compromise.
Cabot sources its milk through the Cabot Creamery Cooperative. The co-op is made up of more than 1,300 family dairies in New England and upstate New York. The co-op is owned and operated by the farmers and their families. One hundred percent of the profits go right back to the co-op farmers. The farmers who provide the dairy for Cabot’s products also have a say in how the company works. I like that.
I decided to give one of the recipes on Cabot’s website a try last night for dinner. I made Crispy Baked Chicken Strips with a coating of the Cabot 50 percent Reduced Fat Cheddar and crushed cornflakes. I served them with BBQ sauce and ketchup for dipping.
My family liked the dish and it was a lot healthier than store-bought chicken nuggets. If you want to give it a try, I suggest you double the amount of cornflake and cheese mixture. I used a pound and a half of chicken breast strips, and I needed to stop and make a second batch of the cheese/cornflake mixture to finish breading them all.