At Spring Brook Farm we specialize in French Alpine-Style cheese made from raw Jersey cow milk. The first is a semi-hard washed rind cheese called Tarentaise, named after the French Valley which inspired it. The second is a semi-soft washed rind cheese called Reading, named after the town in Vermont in which it is made. The third is Ashbrook, our ode to the French cheese Morbier.
What kind of cheeses are they?
Our cheeses are a unique reflection of both the land in our part of Vermont, as well as the farming and cheese making operations which, combined, make cheese of the highest quality. They are made using traditional methods originating in the French Alps and are all considered alpine style cheeses.
What is the milk to cheese yield?
The milk to cheese yield: 100 lbs milk = 10 lbs cheese.
What do the wheels of cheese weigh?
The wheels range from 16 to 20 lbs in weight.
What is the outer rind made of?
The outer rind of our cheeses is a natural rind and is the result of months of careful washing and turning of the cheeses in our aging room. Fun fact: by the time our Tarentaise cheese is ready for sale, it will have been turned and washed at least 60 times!
How old are the cheeses when you sell them?
Our Tarentaise is usually sold at an age of nine months or older, while the Reading and Ashbrook cheeses are sold between two and four months.
Why are they made with raw milk?
We choose to use raw milk because it adds great complexity to our cheese. Most of the great traditional cheeses of Europe such as Beaufort, Parmigiano Reggiano, Comte, and Roquefort, to name a few, are also made with raw milk.
Why do you make the cheese at Spring Brook Farm?
We make cheese both to allow our visiting students the opportunity to see and learn about the way food is made as well as to add value to our milk in order to make the farm more economically sustainable.
The Team at Spring Brook Farm