At Spring Brook Farm we make three kinds of cheese from our 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 which it is made. The third, is semi-soft washed rind cheese called Ashbrook, which was inspired by French Morbier style cheese.
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 all made using traditional methods originating in the French Alps and are both considered alpine style cheeses.
What is the milk to cheese yield?
The milk to cheese yield is 100 lbs Milk = 10 lbs cheese.
What do the wheels of cheese weigh?
The wheels of both cheeses range from 16 to 20 lbs in weight.
What is the outer rind made of?
The outer rind of both cheeses is a natural rind and is the result of many months of careful washing and turning of the cheeses in our aging room.
How old are the cheeses when you sell them?
Our Tarentaise is usually sold at 9 months of age, the Reading is sold at an age between 3 to 5 months, and Ashbrook is sold at a minimum of 10 weeks.
Why are they made with raw milk?
We chose to use raw milk because it adds great complexity to the flavor of the cheese. Most of the great traditional cheeses of Europe such as Beaufort, Parmiggiano Reggiano and Comte, 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.