You know that feeling when you find a snack that's almost too good to be true? Honestly, that was me the first time I cracked open a container of Cabot Triple Cream yogurt. I expected yogurt. What I got was basically cheesecake in a cup, but somehow acceptable for breakfast. It’s thick. It’s wildly indulgent. Most importantly, it doesn’t have that weird, chalky aftertaste that haunts so many high-protein "health" yogurts.
Let’s be real: the yogurt aisle is an absolute nightmare. You’ve got a thousand options, half of them are watery, and the other half are loaded with enough thickeners to patch a hole in your drywall. Cabot does things differently. They’ve been a farm-owned cooperative since 1919, mostly famous for their sharp cheddar, but their foray into the "Triple Cream" world is where the real magic is happening. This isn't just a snack; it's a culinary flex.
What "Triple Cream" Actually Means for Your Taste Buds
When you hear "triple cream," your brain probably goes straight to Brie cheese. That’s a fair association. In the world of Cabot Triple Cream yogurt, it refers to the butterfat content. While your standard Greek yogurt might sit around 0% to 5% milkfat, Cabot’s Triple Cream line kicks things up to a decadent 10% milkfat.
It's rich.
That extra fat isn't just there for calories; it’s there for the texture. Fat carries flavor. When you remove the fat from dairy, you usually have to add sugar or stabilizers like pectin and guar gum to make it palatable. Cabot keeps it simple. By leaning into the natural richness of the cream, they create a mouthfeel that is velvety and dense. If you tip the spoon upside down, that yogurt isn't going anywhere. It stays put.
- The Texture: Think somewhere between Devonshire cream and a thick mousse.
- The Tang: It has that signature Cabot acidity that cuts right through the richness.
- The Sugar: It’s sweetened, but not in a cloying, "I just ate a candy bar" kind of way.
Most people don't realize that Cabot is a B Corp. That’s actually a huge deal. It means they meet high standards of social and environmental performance. So, while you're sitting on your couch inhaling a tub of the vanilla bean flavor, you can feel slightly better knowing the 600+ farm families behind the brand are actually getting a fair shake. It’s rare to find a "grocery store brand" that carries that kind of ethical weight while still tasting like a five-star dessert.
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The Flavors: A Short List of Why You'll Be Addicted
Usually, yogurt flavors are boring. You get "strawberry" that tastes like red dye #40 or "blueberry" that is basically just syrup. Cabot Triple Cream yogurt sticks to a tighter, more refined lineup. The Vanilla Bean is the undisputed heavyweight champion. It’s speckled with actual vanilla bean seeds. You can see them. They aren't faking it with "natural flavors" alone.
Then there’s the Cupcake flavor. Look, I was skeptical too. It sounds like something marketed to five-year-olds. But it’s surprisingly sophisticated. It captures that specific buttery, cake-batter note without being sickeningly sweet. It’s kind of a cult favorite among people who use it as a base for fruit parfaits.
And we have to talk about the Chocolate Orange. This one is polarizing. If you like those break-apart chocolate oranges people get at Christmas, you will lose your mind over this. If you think fruit and chocolate shouldn't mix, stay away. It’s a bold move for a dairy cooperative to put out a flavor that specific, but that’s kind of Cabot’s vibe. They aren't trying to please everyone; they’re trying to make the best version of whatever they put in the container.
Why the 10% Fat Content Matters
We’ve been conditioned to fear fat in our yogurt. It’s a leftover 90s diet culture thing that won't die. But here’s the thing: fat is satiating. If you eat a fat-free yogurt, you’re usually hungry again in twenty minutes. When you eat Cabot Triple Cream, you actually feel full. It’s a biological "stop" sign for your brain.
From a nutritional standpoint, the 10% milkfat also helps your body absorb fat-soluble vitamins like A and D. Plus, since it's a fermented dairy product, you're getting those live active cultures. It’s a "treat" that actually does something for your gut microbiome. Just keep an eye on the portion size—this stuff is calorie-dense. A little goes a long way, which is why the 10oz containers are usually the perfect "I need a win today" size.
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How to Use Cabot Triple Cream Like a Pro
Most people just eat it out of the container with a spoon. There’s no shame in that. But if you want to elevate things, this yogurt is a secret weapon in the kitchen. Because it’s so thick, it doesn't weep or get watery like cheaper yogurts.
- The Ultimate Waffle Topping: Forget the syrup. Plop a dollop of the Vanilla Bean Triple Cream on a hot waffle with some toasted pecans. It stays cool and creamy while the waffle stays crisp.
- A Better Frosting: Mix equal parts Cabot Triple Cream and softened cream cheese with a bit of powdered sugar. It makes a tangy, stable frosting for carrot cake that is way better than the standard butter-heavy versions.
- Smoothie Level-Up: If you have a smoothie that feels thin or "icy," add two tablespoons of this. It emulsifies everything and gives it a milkshake texture.
- The "Breakfast Sundae": Layer the Cupcake flavor with fresh raspberries and a sprinkle of dark chocolate shavings. It feels like cheating, but it's technically breakfast.
It’s versatile.
One thing to note: because of the high fat content, it doesn't play well with high heat in savory cooking the way a Greek yogurt might. If you try to swirl it into a boiling curry, it might break or get oily. It's much better suited for cold applications or as a finishing touch added right before serving.
Addressing the "Is it Healthy?" Question
Healthy is a relative term. If you’re comparing this to a plain, non-fat Greek yogurt, then no, it has more sugar and significantly more saturated fat. But if you're comparing it to a slice of cheesecake or a bowl of premium ice cream? Cabot Triple Cream yogurt wins every single time.
It’s a "bridge" food. It’s for the person who wants to eat better but can't stand the sour, dry texture of traditional health foods. It provides protein—around 8 to 10 grams per serving depending on the flavor—and it provides calcium. For kids who refuse to drink milk or eat "sour" yogurt, the Cupcake or Vanilla flavors are an easy win. It's about finding a balance between nutritional utility and actually enjoying your life.
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Where to Actually Find It
This is the frustrating part. Since Cabot is a Northeast-based cooperative (Vermont, represent), the distribution can be hit or miss once you head toward the West Coast. You’ll almost always find it at Hannaford, Price Chopper, or Wegmans. If you’re in the South, Publix usually carries a few flavors.
If you see it, buy two.
It has a decent shelf life, but it tends to disappear from the shelves quickly because it has a very loyal following. Check the top shelf of the yogurt case—that's usually where the "premium" stuff sits. If your local store doesn't have it, honestly, just ask the dairy manager. Most of the time they're happy to order it if they know there's a demand.
Final Practical Steps for the Dairy Devotee
If you’re ready to dive into the world of high-fat dairy, don’t start halfway. Go straight for the Vanilla Bean. It’s the baseline by which all other "luxury" yogurts are measured.
- Check the Date: Like all high-fat dairy, it tastes best when it’s fresh. Look for a container with at least two weeks left on the sell-by date.
- Don't Stir Too Much: Over-stirring can sometimes break the delicate structure of the cream. Just a gentle fold to incorporate any settled vanilla beans is all you need.
- Pair with Acid: Because the yogurt is so rich, it pairs beautifully with tart fruits like blackberries, pomegranate seeds, or even a squeeze of fresh lemon.
Go to the store and look for the black and gold packaging. It stands out from the bright, neon colors of the "diet" brands. Grab a container, find a quiet corner, and enjoy a yogurt that finally tastes like it actually wants to be eaten. It’s a small luxury that makes a mundane Tuesday feel a little more sophisticated. Use it as a dip for strawberries or just eat it standing at the kitchen counter—either way, your taste buds will thank you.