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Spring Brook Farm Reading


4 ounces

8 left

Eating cheese is suddenly a good deed! Spring Brook Reading is made from raw cow's milk in Reading, VT on a farm that teaches urban kids where food comes from. An American artisanal version of the famous Alpine melter Raclette which means to scrape. This one preserves the salty funk of the classic, with more structured flavor and deeply nutty undertones. Be sure to scrape every gooey bit off your plate when melting atop fingerling potatoes.

Spring Brook Farm

 The cheesemaking operation at Spring Brook Farm is the manifestation and translation of many hundreds, if not a thousand, years of European Alpine cheesemaking tradition to a dairy farm in Vermont.

They follow tried and true methods used to transform and preserve easily spoiled fresh milk into cheeses which will age for months and sometimes years. The end result is the Tarentaise, Reading, and Ashbrook cheeses found at cheese counters around the country.

Their approach each vat of milk alert to its unique qualities and adjust our cheesemaking to suit the milk rather adjusting the milk to fit our process. The result is a product which will truly reflect the seasonal variations in the cows’ diet, the weather and much more. With this comes the variation on a theme of flavor profiles which we celebrate.

Their process is simple and comes from a time before there was true scientific understanding of microbes and their role in cheesemaking. Today, they carry on the tradition of raw milk cheese production while maintaining the highest standards of food safety. Their respect for the land, the close connection with our Vermont partner dairy farms and traditional cheesemaking methods are what will carry us, and the cheese, into the future.

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