Published: September 21, 2010

Vermont's Cabot® Creamery Cooperative Joins Local Nonprofits For Official Guinness® World Record Attempt

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NEW ORLEANS, Sept. 21 /PRNewswire/ -- On Thursday, September 23, 2010, Chef John Folse will attempt to break the Guinness world record for the largest macaroni and cheese using Cabot Creamery Cooperative's award-winning cheddar cheese to cook 2,100 pounds in a giant cast iron kettle on Fulton Square from 11:30 a.m. to 2 p.m.

"We chose to partner with New Orleans's nonprofits to celebrate all of the powerful work these organizations have contributed to the city," said Roberta MacDonald, Senior Vice President of Marketing for Cabot Creamery Cooperative. "We hope our involvement will assist these organizations in their future efforts towards positive change."

As the current cheese fondue Guinness World Record holder, Chef Folse will rely on 30 years of enormous-cooking experience when he blends Cabot Creamery's famous cheddar cheese and butter, Brown's Dairy's 1,100 pounds of milk and King Arthur Flour with elbow macaroni and breadcrumbs. Guinness World Records will be on-site to measure and weigh the final product -- with equipment and expertise generously provided by Deep South Equipment, Lift-All and Michelli Scales -- and verify its new world record status.

While Cabot Creamery and Chef Folse are working hard to break the record, the achievement of this dish extends beyond executing a traditional southern comfort recipe; the meal's success will incorporate several nonprofit organizations and, in return, benefit those organizations.

The Magnolia School, a nonprofit organization that provides assistance to adults with intellectual or developmental disabilities, will provide homemade ceramic bowls for the event. All proceeds from all sales at the event will contribute to the New Orleans Area Habitat for Humanity's housing efforts. In the past year, the New Orleans Area Habitat for Humanity has sheltered 93 new families with homes.

Public officials and celebrities will pack bowls with warm-and-creamy pasta. The handmade bowls, piled high with mac and cheese, will cost $5 each. To pre-purchase bowl tickets visit local Rouses grocery stores.

Entertainment will be provided by former New Orleans Jazz artist Samirah Evans, who is returning for the first time in three years to reunite with local musicians for this monumental event. As fate would have it, Hurricane Katrina caused Samirah and her husband Chris Lenois to seek out new living arrangements, so they moved to his native town of Brattleboro, Vermont in the fall of 2006.

The National Association of Housing Cooperatives (NAHC) will proudly show their support for the New Orleans Area Habitat For Humanity and Chef Folse's world record attempt when more than 400 NAHC members descend upon New Orleans for the 2010 NAHC 50th Annual Conference, September 22-25. Legions of NAHC members will parade from their meeting to Fulton Square to attend the world record attempt and support the fundraising effort by purchasing hundreds of servings of Chef Folse's mega-creation on behalf of the farm families who own Cabot Creamery Cooperative.

The award-winning cheese is produced by Cabot Creamery's combination of modern facilities and inspiring entrepreneurial spirit. Located in the green hills of Vermont, Cabot Creamery has been producing cheese since 1919.

About Cabot Creamery

Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop


    Contact:                     Brittany Cruickshank
                                 504-949-3999 ext. 211
                                 bcruickshank@deveney.com

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Roberta MacDonald

http://www.profnetconnect.com/roberta_macdonald

SOURCE Cabot Creamery Cooperative