Quick Facts

At Spring Brook Farm we make two 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.

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 both 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: 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 an age of 6 months or older,  while the Reading is sold between 3 to 5 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, 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.


As with all semi-hard alpine style cheeses, the complex flavor and aroma can disappear quickly with improper handling.  We recommend that the cheese be cut for sale the same day, if possible, and wrapped in a high quality cheese paper.  Cutting too far ahead of sale will give the customer a less than optimal to poor taste experience.  If clear plastic wrap is used, the shelf life is much shorter than with a good paper.

After taking the cheese home, the best place to store it is in the crisper drawer or some other enclosed space in the refrigerator. The cheese must breathe to minimize mold development but airflow around the wrapped cheese should be minimal. The best solution for maintaining freshness is to buy an amount that will be consumed within a few days.


We’d like to know how we are doing with packaging…especially if there is anything we can improve upon.  Did the cheese seem fresh? Do you have any questions about its appearance and did the flavor meet your expectations?

It’s often a long haul from our aging room to your cutting board.  If there is anything we can do to improve the handling of the cheese, we’d like to know.


We would like our customers to know where they can buy our cheese, so we have started a list of stores and restaurants on our website at farmsforcitykids.org.

Please let us know if you are not listed and would like to be. You can send store address and phone number and any other contact information to us by Fax at 802-484-1225 or email at sbfcheese@gmail.com.


Please feel free to contact us with any other questions, requests for more labels or information about our farm and cheese.

Thank you!
The Cheese Makers at Spring Brook Farm