Cabot Cheese, Aged Cheddar, Extra Sharp

Cabot Cheese, Aged Cheddar Extra Sharp is typically found in the refrigerated cheese case of mainstream supermarkets and natural-food grocers, shelved with other specialty block cheddars, artisanal cheeses and packaged deli items — often near crackers, charcuterie, and craft beer displays. It reads as an every-day premium: a New England co‑op story that appeals to shoppers seeking full-flavored, straightforward dairy. Shoppers reach for this 8 oz block on trips for weekend entertaining, game-day spreads, or to upgrade a grilled cheese or pasta sauce. Brand positioning leans into heritage and craft: Cabot is presented as a farmer-owned cooperative with an East Coast bite, targeting adult consumers who appreciate bold flavor without gimmicks — foodies, families who entertain, and home cooks who want reliable melting and snacking cheese. The label emphasizes “natural” cues — pasteurized milk, simple ingredients, and claims like “naturally gluten-free” and “zero grams of lactose” create a health-halo without organic certification; there’s no kid-focused branding or bright cartooning. Processing context: this is an aged, fermented dairy product made from pasteurized milk, cultures, salt and enzymes — a traditional food made by controlled processing rather than an industrially reformulated product. Sensory details highlight a creamy, dense texture with a slight crumble, a citrusy, tangy top note and a full-bodied savory finish; it comes as an 8 oz sealed block (foil/plastic-wrapped with a branded label) and is used in rituals from slicing for a beer board to melting on sandwiches or stirring into sauces. Overall it feels familiar, robust and reliably snackable.