5 Year
ffering an
ionally influenced
unders’ 1919
on features
heddar, as well as
ddar, Orne Meadand
a buttery Prirding
to Ed, the
of the cheeses are
use of proprietary
e divulges that the
is made with
“Parmesan and Swiss cultures in it, so it
develops a very different flavor profile. It
also melts very nicely for a grilled cheese
sandwich and a hamburger.”
Ed explains that demand for cheese is at
an all-time level, and it continues to climb.
According to him, the average American
is now eating about 38 pounds of cheese a
year. In order to keep up with the burgeoning
demand, Cabot has employed a
series of new strategies and developed new
product lines.