Vermont's agriculture and people contribute to Cabot Creamery's success
For many New England residents the name Cabot is synonymous with quality, white Cheddar cheese--Cabot Creamery's award-winning flagship product. Cabot converts approximately 85% of milk received daily at its Cabot, Vt., plant into white Cheddar cheese.
Established in 1919, Cabot Creamery continues to expand and improve the Vermont facility to meet the demands and needs of its customers and employees. In addition, due to incremental annual increases in butter sales, the company recently completed construction of a new butter operation in West Springfield, Mass.
"Since taking over as president and ceo of Cabot in 1985, I have made quality one of my top watchwords," says Bill Davis. "Every decision faced, new product introduced and new employee hired has been looked at with quality in mind."
This commitment to quality is exemplified in every square foot of Cabot's facilities. Walking through the offices, day care center and fitness center to the manufacturing, cutting and warehouse areas, a visitor sees employees working diligently, surrounded by an aura of Vermont pride. The 200-plus employees are proud to be part of an organization that Davis describes as "not only a company, it's a community as well."
Quality milk, quality cheese
Dedicated to enhancing business in the state of Vermont, Cabot purchases many of its …
