On a trip to England Karli & Jim Hagedorn were inspired by a program which taught city children about farming. Once home, they created the foundation Farm to City Kids. In 2008 they purchased a 1,000 acre working dairy and now bring students from the city, most of whom have never had the chance to travel, up to the farm to spend time learning while helping out. The farm has a small herd of Jersey cows, vegetables, orchards and a maple sugar house gathering from over 3,000 taps. The Spring Brook Farm Cheese House, designed for the kids with a glassed-in viewing area so the students can watch the cheese makers from two different levels, further enhances creates an important venue for students to study as well as inspiring future cheesemakers. All profits from cheesemaking go back to the Foundation.
With advice from a French cheesemaking consultant, Reading Raclette was born. Made in copper vats and traditional methods, the semi-soft Raclette has a creamy, nutty flavor infused with the flavor of the Vermont pastures and the rich milk of their small herd of Jerseys. The cheese melts well and is also a great stand-alone on a cheese platter. In the Swiss Alps, where Raclette was first produced, they serve this cheese with tea or another warm beverage.
Farm / Company: Spring Brook Farm
Cheesemaker: Jeremy Stephenson
Proprietor: Karli & Jim Hagedorn
City, State: Reading, VT
Milk Type: Cow
Milk Treatment: Raw
Aging: 3 or more months
Size(s): 14-20 pound wheel