Cabot Vermont Naturally Aged Extra Sharp Cheddar Cheese, 2 lb

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About this item

Important Made in USA Origin Disclaimer: For certain items sold by Walmart on Walmart.com, the displayed country of origin information may not be accurate or consistent with manufacturer information. For updated, accurate country of origin data, it is recommended that you rely on product packaging or manufacturer information.

Cabot Cheddars have won every major award for taste, including top honors from the American Cheese Society, the U.S. Championship Cheese Contest and the World Championship Cheese Contest, all in the last five years.

About this item

Important Made in USA Origin Disclaimer: For certain items sold by Walmart on Walmart.com, the displayed country of origin information may not be accurate or consistent with manufacturer information. For updated, accurate country of origin data, it is recommended that you rely on product packaging or manufacturer information.

Cabot Cheddars have won every major award for taste, including top honors from the American Cheese Society, the U.S. Championship Cheese Contest and the World Championship Cheese Contest, all in the last five years.

  • Pasteurized milk, cheese cultures, salt
  • Owned by dairy farmers since 1919
  • Contains 0 grams of lactose per serving

Ingredients: 

Ingredients: Pasteurized Milk, Cheese Cultures, Salt, Enzymes. Contains No Animal Rennet.

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Specifications

Color: Other
Flavor: Cheddar
Count: 1
Size: 2 lbs
Form: Block
Primary Shelf ID: 1001468
Model: 084
Brand: Cabot Vermont
Features: Contains 0g of lactose per serving ,  Owned by dairy farmers since 1919
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Nutrition Facts

Nutrition Facts

Serving Size 28 G
Servings Per Container 32
Amount Per Serving
Calories 110
Calories From Fat 80
% Daily Value
Total Fat 9 G 14
Saturated Fat 6 G 30
Trans Fat 0 G
Cholesterol 30 Mg 10
Sodium 180 Mg 8
Total Carbohydrate <1 G 0
Dietary Fiber 0 G 0
Sugars 0 G
Protein 7 G
Vitamin A 6
Vitamin C 0
Calcium 20

(-) Information is currently not available for this nutrient.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**

** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Potassium 3500mg 3500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9Carbohydrate 4Protein 4

Customer Reviews

Customer Reviews | 30 reviews | 4.7 out of 5

4.5 stars

30 reviews | 4.7 out of 5

4.5 stars

30 reviews | 4.7 out of 5

93%
Would recommend to a friend
5 stars
28
4 stars
0
3 stars
0
2 stars
0
1 stars
2
1-5 of 30 total reviews
93%
Would recommend to a friend

Age

Gender

Cabot Extra Sharp
7/8/2013

Customer review by kjhinorbit

5.0 stars 7/8/2013 by kjhinorbit
by kjhinorbit

If you like REALLY SHARP cheddar you will love this cheese. I like to slice it and arrange it on bread with a slice of tomato on top. Sprinkle some basil on top and melt it in the oven and you have a great treat!

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kjhinorbit
North Richland Hills, TX.
Would recommend to a friend? Yes
Age:55 - 64
Ownership:Longer than one year
Gender:Male
Usage:Every few days
Best Extra Sharp Cheddar Cheese
12/19/2010

Customer review by kimedo

5.0 stars 12/19/2010 by kimedo
by kimedo

This is our family's favorite extra sharp cheddar cheese! Others pale in comparison. We love the natural white, no added color. Cabot's received a Highly Recommended rating from Cook's Illustrated, and we agree! The only cheese rated higher was Cabot Private Stock Cheddar Cheese which unfortunately Wal-Mart doesn't carry. You can't go wrong with this cheese!

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kimedo
Would recommend to a friend? Yes
Age:45 - 54
Gender:Female
Usage:Once per week
I Crave it Like Chocolate!
2/6/2014

Customer review by Daker

5.0 stars 2/6/2014 by Daker
by Daker

This is THE BEST chedder that I have ever tasted! I do crave it Like Chocolate; one bite is never enough. I slice it thinly for crackers; shred it for salads, tacos & roll-ups. Crumble it, melt it... You know, I think that it is better than chocolate!

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Daker
COLORADO, U.S.A.
Would recommend to a friend? Yes
Age:45 - 54
Gender:Female
Usage:Every few days
GREAT CHEESE
12/6/2012

Customer review by ann1823

5.0 stars 12/6/2012 by ann1823
by ann1823

Great taste. Perfect in salads, for cooking, of just by itself! I buy this all the time!

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ann1823
Cheboygan, MI
Would recommend to a friend? Yes
Age:25 - 34
Ownership:Longer than one year
Gender:Female
Usage:Every day
Cabot Discontinued Extra Sharp Cheese
10/14/2013

Customer review by Llewop

1.0 stars 10/14/2013 by Llewop
by Llewop

I've consumed Vermont Sharp cheese all my life. Was glad to find Cabot's Vermont Sharp cheese in local stores many years ago. Cabot was my exclusive source for Sharp Vermont Cheese until recently. Cabot has changed the recipe or something, After buying from two different sources I've concluded that Cabot has discontinued Extra SHARP and Seriously Sharp cheese. Hopefully they'll no longer label their cheeses as SHARP once they deplete their sharp packaging. NOT SHARP CHEESE. Who do they think they're fooling. I returned several blocks of fake sharp cheese to my local grocery. Suggested they contact Cabot for refunds of the entire Vermont NON-SHARP cheeses. Don't waste your money. Buy a cheap American cheese product and get the same quality. Yuk! Any suggestions as to an alternative?... Price is no object.

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Llewop
South Florida
Would recommend to a friend? No
Age:55 - 64
Gender:Male
Usage:Every few days
1-5 of 30 total reviews See all
1-5 of 30 reviews

Customer Reviews | 30 reviews | 4.7 out of 5

Customer Reviews

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Customer Q&A

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Vermont Seriously Sharp cheddar cheese consumer for over 60 years. Cabot recently changed the recipe. No longer Sharp or Extra Sharp or Seriously Sharp. Expect Disappointment with this product. Recently I've purchased this product form various sources all disappointing. Save your money... Return the product to the retailer. Maybe Cabot will stop cutting us short. Get american processed cheese product and get the same disappointment. Any Alternatives to Cabot?
by Llewop 10/14/2013
2 answers
  • A. Hi, I am an experienced Cabot buyer. I used to live in South Woodbury VT, and used to walk to the Creamery. I knew a few of the farmers that were part of the Cabot producers coop, and can probably fill you in on some details about the company. I see that you are likely an amateur radio op as well, as am I. Well here goes. In the old days when I was in Vermont in the late 60's you could walk around the creamery in the back where they aged the various wheels, and you could select your own 40 # wheel of aged cheese. They all had dates on them, and were all done up in wax and cheesecloth, and in their own wooden round container. Many folks went for the 3 year cheddar, as it was beyond seriously sharp that is currently marketed. But that cheese is not liked by many as it dries out considerably and is quite flakey, and doesn't melt as well as most folks like. For those of us that DO like 3 year cheddar though, this was the BOMB. We would set it out, on a large tray, and put a plexiglass cover over it, and it would last all winter long, people would go by, whack a chunk off, and that would be that. Then I became a vegetarian, and had a vegetarian ice cream store in California. In that time, I couldn't eat Cabot, because it was made with Cow's rennet. I worked closely with a Chemist at Alta Dena Dairy who made my Ice cream mix, without eggs, and asked her how Alta Dena Cheese had no animal rennet in it. She explained that they used microbial rennet, and that it was much more shelf stable, less cost, and not derived from animal. I contacted the president of Cabot at that time, and told him about this Chemist. Well, I got a letter from him, some three years later, telling me that they had changed over the entire line of Cabot cheese to microbial rennet, and they had branded their packaging with "Contains no animal rennet". He also told me that it takes them about three years to go through all the stock. Well, suffice it to say, I was a happy camper. I had been buying Cabot direct from the creamery, but the price, and ths shipping was sky high. Then I found it at Wild Oats for $13 a POUND, and when Wild Oats sold out to Whole Paycheck (er Whole Foods), they no longer carried it. I then happened upon it at Walmart for 8 bucks for 2 pounds... in line with the $3.50 per pound that cheeses were going for at that time, about 19 years ago or so. I called the marketing director at Cabot and said, "Why are you marketing this premium cheese at Walmart? Is that your demographic?" Not that I complained about the screaming buy of a price. He told me, "You cant believe the distribution that WalMart gives us. It is unbelievable". So, now Cabot has become big time. They are no longer Vermont only, they cover New York, and they consign other dairys to make their formula. Now a bit about that. Cabot has won every taste award in the WORLD. They have been voted "World's best cheddar" for many years. Go to their website, and check it out They have beat Cheddar England, and Wisconson, etc. This is, in my book one of the best, if not THE best cheddar in the world. Now there are problems. Perhaps the poster who complained about the moldy cheese reads this, but if you ever get any bad product. PLEASE let Cabot know. Email them They will make it right with coupons. I have complained twice to them, and received MORE than enough coupons to make up for any failure. The failures tend to happen, not with the cheese, per se, but with the HANDLING of the cheese by the truckers and stores. I had one brick that "Chipped out" when I sliced it. I took a picture and showed them. Coupons were on the way, and an appreciative email, that said that the photo was helpful, and allowed the product specialist to identify that that likely problem is that the cheese had been frozen in transport. Please bring these concerns DIRECT to Cabot, posting here on Walmart will NOT solve the problem, and Cabot has real people under the website that care deeply about the product, and about your experience with it. Now to your specific question. The marketing people have gotten a hold of the company, and now Extra Sharp, and Seriously sharp are not really what you and I remember they were in the past. As a matter of fact, I believe (I may be wrong) that the Extra Sharp White Cheese, which is my favorite) is only a 90 day cheese. Seriously sharp appears to me to be about a 1.5 year old cheese. To me seriously sharp is a three year. Now you CAN buy them, direct from the creamery, and when I am up in Vermont, I do to the Cabot store at the creamery in Cabot, and you can still get aged wheels. They are expensive, and expensive to ship. I get the feeling its more of a "locals only" thing, but Cabot appears to have gone to a captive, sort of web presence with Daikin farms, or something like that. They are pricy, but you can probably communicate what you want. two year old cheese is sliceable, three year, not so much.... Personally, now, for general use, I still get the Cabot Flavor (never found anything anywhere that comes close to it)< with the Extra sharp white. I like the white because the Yellow, is the same cheese with Annetto for color. I can taste it. It is chalky tast8ing to me, and I wont buy it. I don't bother with the seriously sharp, as it is extra, and I am more on a budget these days. The White 2 pounder, is my go to cheese these days, and I love paying 8 to 9 for this cheese, locally. Problem is, that WalMart is not that much of a grocer, it turns out. A grocer is concerned about the consumer... having enough stock on hand to satisfy demand. There have been MULTIPLE times they have been out of stock. So, when I find it I buy a few, because WalMart appears to like to buy this stuff by the trailer, and just park it in a store. Also it keeps very well. As I mentioned before, in VT, we would just keep it out at room temp all year long. That might not work with these younger cheeses, I keep mine refrigerated. Hope this help 73
    by DiDiDahDahDiDit1/3/2016
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  • A. Don't buy American tasteless cheese. Buy English cheddar! full of flavor. (IMHO )
    by Seascape11110/21/2015
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