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 in southwestern Vermont 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 is designed with a glassed-in viewing area so the students can watch the cheesemakers from two different levels. All profits from the farm’s cheesemaking operations go back to support the foundation.
Inspired by the French cheese Abondance, Tarentaise is made from a recipe created by John Putnam at Thistle Hill Farm. Made in copper vats from traditional methods, Tarentaise is a firm cheese with robust nutty flavors, and a hint of spiciness on the finish. It is wonderful alongside a few slices of speck and a rich brown ale.
Farm / Company: Spring Brook Farm
Cheesemaker: Jeremy Stephenson
Proprietor: Karli & Jim Hagedorn
Affineur: Jeremy Stephenson
City, State: Reading, VT
Milk Type: Cow
Milk Treatment: Raw
Aging: 10-12 months
Size(s): 14-20 pound wheel