Specialty Cheeses

Following a centuries old tradition of cheese making, with its origin in the French Alps, Spring Brook Farm began making cheese in 2008. Tarentaise incorporates alpine traditions of European cheese making while exhibiting a distinct flavor unique to the Vermont pastures in which the cows graze. Once the milk flows from the milk house to the make room, it takes over 10 months of care and aging by the cheese makers at the farm before it reaches a peak flavor profile. No preservative, synthetic flavors, additives or waxes are used. Tarentaise uses a natural aging process in which the cheese makers encourage the growth and development of beneficial live cultures on the rind. This produces a complex flavor and imparts a warm caramel color to a rind which develops over this time. By the time Spring Brook Farm Tarentaise is ready for sale, each wheel has been turned and washed at least 60 times in the state-of-the-art aging room.