We Asked 5 Chefs to Name the Best Brand of Cheddar Cheese—They All Picked the Same One

There is no shortage of options when picking the best cheese. Do you like salty and squeaky feta? Nutty and melty Gruyère? Or are you partial to a rich and buttery Camembert? Regardless of your personal favorite cheese, it’s hard to dispute the sheer overwhelming popularity of Cheddar. The sharp, slightly salty semi-hard cheese is incredibly versatile. It makes a perfect base for a flavor-packed macaroni and cheese or can be sliced to nibble with a piece of apple pie. Since it’s relatively mild and generally well-liked, it’s the ideal choice to round out a cheese board. But when you’re staring at all those blocks of cheese in your grocery store, it can feel downright daunting to pick the right Cheddar.

With that in mind, I reached out to five chefs to ask their favorite brand of Cheddar cheese. There was a clear winner, and the good news is that it’s a readily available brand—meaning no matter where you live, you have access to exceptional Cheddar. Their pick? Cabot.

Vermont’s Finest

Tucked away in north-central Vermont is the town of Cabot, home to the original group of farmers that formed Cabot Creamery more than 100 years ago. Today this dairy cooperative sells award-winning cheeses, butter, sour cream and other dairy products across the country. And chefs are fans of their Cheddar.

According to Andrew Black, chief culinary officer of Counter Service in New York, “The best Cheddar cheese hands down is Cabot. It’s easy to slice, has a sharp Cheddar flavor and melts easily. It’s sold at an approachable price point, but I find it to be higher quality than most grocery store brands.”

Black, who was the youngest ever sous chef at Eleven Madison Park, says that several sandwiches at Counter Service feature Cabot cheese. The slightly tangy, sharp flavor is the ideal accompaniment for the trendy sandwich shop’s Green Goddess Chicken Club, with salty bacon and pulled herb-roasted chicken. It’s also their cheese of choice for The Smokeshow, with barbecue chicken, pickled jalapenos and a red cabbage slaw. And it melts into a smooth and gooey delight with a beet slaw and garlic mayo on the Mushroom Melt.

Emshika Alberini, chef and owner of Chang Thai Cafe and Surf Shack in Littleton, NH, says she prefers Cabot for its versatility. “Cabot offers multiple Cheddar categories, including mild, medium and seriously sharp Cheddar, so there’s something for everyone to enjoy,” Alberini says. “Proudly made in Vermont, this cheese is rooted in New England’s farming tradition.”

Analisa LaPietra, chef de cuisine at Prohibition in Charleston and Columbia, South Carolina, says Cabot extra sharp cheese is more flavorful than other Cheddars, especially those that are widely available. “Also, it melts well, can be grated easily, and has a very creamy texture while still offering the tang of a sharp cheese,” she says. Prohibition is a modern take on a 1920s speakeasy, featuring vintage decor but with a modern beverage and dining menu. Cabot’s extra-sharp Cheddar is on the menu in the white Cheddar spread on the Heirloom Tomato Toast. “I use this cheese anywhere a recipe calls for Cheddar, as well as for raw applications like a cheese and charcuterie platter,” LaPietra says. “I like that I can find and purchase it easily and it can be used for almost anything.”

A Long Tradition

The cooperative of farmers that make Cabot cheese has been around for more than a century. Several new styles of cheeses have been added to their portfolio over the years, including Colby Jack, Pepper Jack and Gouda. Cabot also has a Legacy Collection of cheeses including Farmhouse Reserve Cheddar, White Oak Cheddar and Alpine Cheddar.

The classic Cabot cheddar, however, is the most widely available and well-liked. “I think what sets it apart from other brands is that Cabot is a 100-year-old, farmer-owned co-op,” says Yumna Jawad, author of the blog and cookbook Feel Good Foodie. “That means the farmers behind the cheese are committed to sustainable practices, not just profit, which just results in better-tasting cheese that’s better for the environment.”

For a Cabot that’s extra special, look no further than Jasper Hill Farm, an artisanal cheese maker in Greensboro, Vermont. Cabot Creamery and Jasper Hill partnered to create a unique Cheddar that’s wrapped in cloth and ripened in a specially calibrated vault for an approachable yet complex natural-rind, crumbly cheese. It happens to be the favorite of James Beard Award–winning chef Karen Akunowicz.

“Jasper Hill’s Cabot Clothbound Cheddar is my forever favorite—it strikes the perfect balance of sharp, savory and nutty, with a crystalline texture that’s pure magic,” she says. The celebrity chef, who’s been a judge on Beat Bobby Flay and Top Chef, describes it as “a true New England gem.”

“It’s a cheese that tells a story of craftsmanship and place, and I always have a wedge in my fridge,” Akunowicz says. “I love it on a cheese board, shaved on warm pasta or just eaten straight from the fridge.”

The Bottom Line

Next time you’re staring down Cheddars at your local grocery store, take advice from these chefs and reach for Cabot Cheddar cheese. This brand consistently delivers the sharp, creamy flavor chefs love. Plus, it’s versatile and melts well.