Episode 78 – A Casual Conversation with Craig & Jenni from Cabot Creamery

In the cheese business, it really comes down to the culture…

In this episode of Dennis Knows Food, Chef Trevor invites listeners into the Dennis test kitchen for an intimate conversation with the people behind one of America’s most admired dairy cooperatives.

Craig Gile, National Food Service Sales Director with 22 years at Cabot, shares fascinating insights from his journey through the company—including his time as a professional cheese grader hand-selecting the perfect cheddars. Meanwhile, Jenni Tilton-Flood brings the farmer’s perspective as a first-generation dairy farmer who married into a three-generation family operation producing 18,000 gallons of milk daily.

Together, they unpack the 100+ year history of Cabot Creamery Cooperative, reveal what truly makes award-winning cheese, and discuss how sustainability practices on the farm translate to exceptional quality on the plate. From the science of cow comfort to the art of aging cheddar, this conversation offers food service professionals and culinary enthusiasts alike a deeper appreciation for the craft, care, and community behind every block of Cabot cheese.

As Chef Trevor cleverly puts it, “In the cheese business, it really comes down to the culture.”

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