Cabot Creamery Cabot
— — a small village where the milk goes in and the cheddar comes out.
Not only on a wall.
“Cabot is a village of a few hundred people on the road between Marshfield and Danville, surrounded by hayfields and the dairies that built it. The creamery has stood at the center of the village since 1919, when local farmers pooled their milk to make butter and, soon enough, cheddar. White clapboard, a tall stack, a small visitor centre with samples on toothpicks, and trucks moving in and out along Route 215. The hills around it stay green a long time. from the studio
Cabot Creamery Cabot, on ceramic.
Each tile is finished by hand in our Knoxville studio. Artwork is slowly infused into the ceramic surface under high heat and pressure, and rests beneath a thin glossy finish. The colour lives in the surface, not on top of it.
Pick any four 4-inch tiles — National Parks you've been to, a Smokies set, the four seasons of one place. $ for a set of , cork-backed, ready to live on the table.
The place, in three passes.
Cabot Creamery was founded in 1919 in the village of Cabot, Vermont, when ninety-four local dairy farmers each paid five dollars per cow to build a shared butter plant on the Winooski headwaters. The cooperative grew through the twentieth century into a multi-state organisation, and in 1992 it merged into Agri-Mark, the New England dairy farmers' cooperative. The Cabot village creamery remains the cooperative's flagship and visitor centre, set at the end of Main Street in a village of fewer than two hundred residents in Washington County.
The Cabot Creamery Visitor Center on Main Street is open most of the year, with a small admission fee for the factory tour and a free tasting counter that runs every flavour the cooperative makes. Tour windows look down on the cheddar-making floor, where the milk arrives from member farms across New England and New York. The village is reached by Vermont Route 215 from US Route 2 at Marshfield, about a twenty-five-minute drive from Montpelier. A second visitor centre operates seasonally at Quechee Gorge.
Production at the village creamery runs year-round, but the visitor season tightens to the warmer months, when the tours fill on weekends and the leaf-peepers arrive in October. The cooperative remains farmer-owned, with about eight hundred member family farms across New England and upstate New York; its World's Best Cheddar designation came from the 2006 World Championship Cheese Contest in Wisconsin. The village itself hosts the Cabot Apple Pie Festival and a small Memorial Day parade that the creamery's trucks usually join.