In order to make our cheese well, we must have ‘our hearts in the past and our heads in the future’. 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.

 We 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.