Spring Brook Farms, "Reading", Wash Rind, Raw Cow's, Reading, VT (~8oz)

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Spring Brook Farms, "Reading", Wash Rind, Raw Cow's, Reading, VT (~8oz)

Spring Brook Farms was established by Karli and Jim Hagedorn in Reading, VT to provide a hands-on learning experience for city-based children about farming and agriculture. The property functions as a full farm and cattle ranch, planted with vegetable gardens and orchards where children can interact and learn about where their food comes from. To enhance the commercial viability of their operations, the Hagedorns added cheesemaking to their roster some years ago. Children can watch the cheesemaking process from behind glass walls, where Jeremy Stephenson leads the cheesemaking. 

Reading (pronounced "Redding"), one of two cheeses made at the farm, is a semi-soft cow's milk cheese with a washed rind that imparts a hint of funkiness. The interior paste has a smooth texture with flavors of butter and nuts. This cheese is modeled after Raclette, which is classically melted and served with roasted potatoes and gherkins. In the Swiss Alps, this type of cheese is also served alongside tea or other warm beverages.

Taste Profile:  This cheese offers a unique creamy texture balanced by nutty, grassy undertones. It matures into a versatile semi-soft cheese ideally suited to melting, but it exhibits a subtle yet complex flavor profile that allows it to stand alone on any cheese plate.

Cheesemaker: Jeremy Stephenson

Proprietor: Karli & Jim Hagedorn

Affineur: Jeremy Stephenson

Milk Type: Cow

Milk Treatment: Washed

Rennet: Traditional

Rind: Cloth

Texture: Firm

Aging: 3-4 months

**All perishable items are available for pick up in store or San Francisco local delivery only.**