Cultured with whole milk and cream, and thick enough to support an upright spoon, perhaps the top honor for creamline yogurt belongs to Cabot. Even with label descriptors like “extra rich” and “premium”, and, with a whopping 23 grams of fat per eight ounce serving, words cannot truly describe Cabot’s intensely decadent Greek style yogurt. Less of a traditional “breakfast” yogurt, Cabot’s Greek yogurt should be savored on its own, in small amounts, as a simple dessert with a few berries and a drizzle of honey, or as a conservative garnish on a pureed soup.
Cabot, produced by the Cabot and Agri-Mark cooperatives of dairy producers in New York, Vermont and the northeast, continues to perfect its line of premium dairy products. Known for classic, high quality, aged New York and Vermont style cheddar, and high fat butter that rivals even the best of French counterparts, Cabot has expanded its line to include cottage cheese, sour cream and yogurt. In 2003 Agri-Mark and Cabot merged with the Chateaugay Cooperative, the upstate New York producer of McCadam brand cheddar, muenster, and European style cheeses.