Listen in to discover why, as Trevor cleverly puts it, "In the cheese business, it really comes down to the culture."

Craig Gile, National Food Service Sales Director with 22 years at Cabot, shares fascinating insights from his journey through the company—including his time as a professional cheese grader hand-selecting the perfect cheddars. Meanwhile, Jenni Tilton-Flood brings the farmer's perspective as a first-generation dairy farmer who married into a three-generation family operation producing 18,000 gallons of milk daily.

Together, they unpack the 100+ year history of Cabot Creamery Cooperative, reveal what truly makes award-winning cheese, and discuss how sustainability practices on the farm translate to exceptional quality on the plate. From the science of cow comfort to the art of aging cheddar, this conversation offers food service professionals and culinary enthusiasts alike a deeper appreciation for the craft, care, and community behind every block of Cabot cheese.

Show Notes:

* Learn about Cabot's century-old cooperative model that began in 1919

* Discover how Cabot's strategic placement of processing facilities ensures the freshest products

* Hear how third-party verification systems ensure quality and sustainability

* Understand what makes New England cheddar distinctive with its "tangy bite"

* Find out how cheese is graded and selected for different culinary applications

* Explore how Cabot balances tradition with innovation through practices like using digester energy to power production facilities