Spring Brook Farm follows a long tradition of cheese making. Though our Vermont made, raw milk Tarentaise and Reading cheeses are inspired by traditional European alpine cheeses, they have their own unique flavor profiles. From the day they are made through months of aging, the cheese makers at Spring Brook Farm care for each handcrafted wheel of cheese with individual attention to achieve complex rich, flavor tastes like no other European or American cheese. The staff at the cheese house works as a team on all aspects of production.



Jeremy Stephenson, Cheese Program Director
Cheese maker of our award winning artisinal Tartentaise and Reading cheeses, Jeremy is responsible for all aspects of cheese production and sales at Spring Brook Farm.  Most recently trained by a master cheese maker from France in the production of Tarentaise, Jeremy also completed training at VIAC and is currently President of the VT Cheese Council.




Larry Ference, Shipping Manager, Sales & Marketing, Cheese Maker
Larry works on sales, managing all shipping and inventory for the cheese house as well as helping to make the cheese. Larry, a graduate of the Cornell University School of Hotel Administration, joined the Farm in 2010 with a diverse career in the Hospitality Industry, managing restaurants and serving as a personal chef and industry consultant in both sales and marketing.  He recently published his own cookbook titled Create In the Kitchen.





Jonathan Richardson, Cheese Maker, Production Manger, Food Safety Team Coordinator
Jonathan works as a cheese maker, affineur and is currently focused on helping to implement our food safety program and records. Prior to joining the Farm in 2011, Jonathan managed the dairy section at a large local cooperative food store, bringing extensive experience in retail dairy, food safety and food production to Spring Brook Farm.


IMG_2912 Gary Wojdyla, Cheese Maker, Operations Manager, Marketing

Gary comes from a background in the Arts, with an MA in Painting and Drawing and advanced MFA studies at SUNY Stony Brook. He has collaborated on the label design and marketing materials for our cheeses. With an interest in making cheese and very little experience, Gary started part-time, working with Jeremy Stephenson and Alex Pellicier and studying on his own to earn a cheese maker position when it became available. He has aided in the testing and development of new cheeses, a few of which are being made available to our customers.


dt.common.streams.StreamServer.cls  Elise Fischer, Aging Room Manager, Packing Room Assistant

Ellie joined Farms for City Kids in 2014.  She is responsible for making sure our cheeses are aged properly, and ready for shipment.  She does weekly taste testing to insure that the cheeses are meeting the amazing flavor profiles that our award winning cheeses are known for.  Working at Spring Brook Farm is an amazing compliment to Ellie’s experiences farming, at her families farm in Springfield, VT.  Ellie loves the artisan aspect of cheese making, and teaching the kids about a Farm to Table lifestyle.



IMG_5464  Eric Joyal, Affineur, Milk pick-up, Food Defense Team

Eric is instrumental in the upkeep of the Farm’s fields and equipment, haying in the summer/fall seasons and turning cheese in the Cheese House. Eric’s dedication and hard work since he joined the Farm in 2008 is a motivational model for the students who see him throughout the day as he shares his friendly smile.

Eric, a graduate of Unity College in Maine, is a volunteer of the Reading Fire Department and spends his free time riding horses and snowmobiling.

IMG_5467  Derek Bell, Affineur, Food Defense Team

Derek started working in the aging room, but quickly expanded his knowledge, and now often helps the cheese makers in the make room.  His artistic talents are evident in the precise way he moulds the cheeses.

Derek Bell earned a BFA in Painting from Rhode Island School of Design. He works in sculpture, painting, printmaking and drawing. His work won first place in the 22nd Annual Congressional Art Competition and second place in The Artist’s Magazine annual competition.

20160419_105747  Simon Shepherd, Affineur

Simon started as a part-time affineur, but he now works full time in both the aging and make rooms.  Simon helps with all aspects of cheese production, from assisting the cheese makers, to tending the aging cheeses, to helping package the final product. He can be counted on to help with a variety of tasks in the cheese house.

Simon lives in Windsor with his Girlfriend, Jaime, and frisky feline, Jacques.


20160419_110109 (1)  Lanie Wadelton, Bookkeeper

Lanie joined Farms for City Kids in February of 2015 as a part-time bookkeeper for the Cheese House. She joined the full-time staff in October of 2015 and now enjoys the varied tasks: invoicing shipments of cheese to our customers, maintaining electronic files for laboratory testing of milk and cheese, collecting late payments, and transcribing meeting minutes.