The mushroom organization will cross-promote the company’s cheeses in its recipes, and vice versa.
The Mushroom Council expects a co-marketing partnership with Cabot Creamery Cooperative will build awareness of its Blend model, which promotes the use of finely diced mushrooms into proteins to improve health and flavor.
At the same time, the council will also promote Cabot’s cheese varieties including naturally-aged Cheddar, Muenster, Monterey Jack and more in bars, shreds, slices and spreads.
“We are excited to work with the Mushroom Council,” explains Cabot Creamery retail promotions and events manager Ian Ormon.
“It is great to be able to provide our consumers with new usage ideas like The Blend.”
The Council is equally pleased with the partnership.
“The Blend and Cabot’s cheese varieties add more flavor and nutrients to meals,” says Mushroom Council president Bart Minor.
“By cross marketing our products, we can reach new consumer groups that gain exposure to The Blend and many cheese varieties. It will help drive consumers to the dairy, meat and produce departments.
Retailers can use or modify Blend recipes for their meat, foodservice and deli departments, enabling consumers to enjoy their favorite foods while reducing their intake of fats, sodium, cholesterol and calories, while adding a portion of produce.
To promote The Blend, the Mushroom Council will feature Cabot’s Portobello Alpine Beef Burger. A Grilled Cheesy Portobello Caps with Turkey Sage recipe will also be featured on the council’s consumer site, with links to Cabot’s website.
Cabot Creamery will include the Council’s Blended Lasagna Roll Ups recipe using Cabot Legacy Alpine Cheddar and a Cheeseburger Pizza using Cabot Vermont Sharp cheese on their website, with links to the council’s site.