Remember what Little Miss Muffet was eating when she was sitting on her tuffet when that spider came along and sat down beside her and scared her away?

Right. Curds and whey. But have you ever actually seen curds and whey? Do you even know what they are?

I’m proud to say that I now know my curds and whey, thanks to the tour I took last week at the Cabot creamery in the beautiful little town of Cabot, Vermont.

Here’s a link to their Web site:

Here’s a photo of Cabot, where I plan to move as soon as Steven Spielberg buys the film rights to one of my novels:


And of the Cabot creamery itself:


And, best of all, a photo of one of the machines inside the Cabot creamery as it separates the curds from the whey and begins the process of making the world-famous Cabot cheddar:

May I add that the free samples of about two dozen flavors and varieties of cheddar (especially the habanero flavored cheddar and the “Old School” cheddar aged five years) available to those who take the Cabot tour more than make up for the couple of dollars admission fee requested at the beginning of the tour. 

If any of those nice, friendly people up there in Cabot — there’s a reason why the Cabot creamery cooperative has endured since 1919 — want to send me a few more free samples, feel free to post a reply to this tribute to the greatest cheddar cheese maker in the world.

PS. A dairy industry Web site offers this concise description: In the process of making cheese, milk is acidified to a point where the casein precipitates. This process, called coagulation, produces curds (which eventually become cheese) and whey (the liquid portion that contains water, lactose and serum proteins).

So now you know what Little Miss Muffet was eating….coagulated proteins!


One thought on “Curds and whey

  1. Hi Nicholas,

    Thank you so much for the very nice write-up! I’m glad you had a good time at the creamery. I was amazed to see how the whole process worked (and the enormous vats of curds!) on my first tour.

    I really loved what you wrote, and wanted to ask you if I could republish your post on Cabot’s new blog. Please email me if that’s amenable to you. If not, that’s perfectly fine.

    If you are so inclined, drop me a line either way and I’d be happy to send you some Cabot coupons.

    All My Best,

    P.S. I like the Old School Cheddar just fine, but I can’t get enough of our 3 Year Cheddar. If it’s around, I’ll eat it even if I’m not particularly hungry!

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