an award winning and sustainable dairy farm

If you’ve followed That Cheese Plate for a while, you’re probably familiar with the Salami River. Today, we’re taking it up a notch with Cabot Cheese to create That “Cabot River” Plate! This creation is perfect for the holidays, highlighting three exclusive flavors from Cabot’s Deli collection. On this plate, I featured Cabot’s 1-Year, 2-Year and 3-Year Cheddars for serious cheddar enthusiasts. I love creating a cheese plate with the same style cheese with different ages. You can really tell the difference in flavor and complexities over the years.

Not only is Cabot Cheese easy to find at the grocery store, it’s a great company to support. Cabot is a certified B corporation. The company is owned by 800 farm families throughout New York & New England. Last year, their cheeses won 37 awards! The cheeses are made with precision, care and pride. B corporations are businesses that meet the highest standards of environmental care, social awareness, public transparency, and accountability to balance profit and purpose. Cabot makes sure that their farmers are committed to rigorous standards to make the highest quality dairy products.

To build That “Cabot River” Plate, I started by cutting Cabot’s 1-Year Cheddar. Aged for a minimum of 12 months, this cheese has a citrusy tang and a firm texture. Since each cheese is similar in color, I sliced each in a different style to differentiate the ages. Cabot Cheddar is a versatile cheese and easy to slice in a variety of ways. I sliced the Cabot 1-Year into triangle wedges for easy grazing. On this plate, I’d recommend pairing the 1-Year with dried apricots to tie into the citrus notes, as well as a drizzle of honey for an additional sweet contrast.

The next cheese in our “Cabot River” is the 2-Year Cheddar. This premium deli bar is slow aged for a complex flavor. With a sharper bite and a slightly stronger profile, this cheese is a great addition to a board for something more adventurous. I sliced this into simple rectangles on the plate. To pair, I’d recommend the 2-Year with sliced salami for a salty and fatty compliment, as well as a dried fig for added sweetness.

Lastly, I added the 3-Year Cheddar to this plate. After a minimum of 36 months, Cabot’s expert cheesemakers hand select each deli bar for ultimate sharpness and slightly crumbly texture. For cutting, I “cheddared” the cheese here breaking the deli bar into small chunks. On this plate I’d recommend the 3-Year Cheddar paired with a juicy and sweet strawberry with a drizzle of honey! The sweetness cuts the extra sharp flavor of the 3-Year.