On a trip to England, Karli and Jim Hagedorn were inspired by a program that taught city children about farming. Once home, they created the Farms for City Kids Foundation, a program that brings students from nearby cities, most of whom have never had the chance to travel, up to the farm in southwestern Vermont to spend time learning while helping out. The farm has a small herd of Jersey cows, vegetables, orchards and a maple sugar house that gathers from over 3,000 taps. Cheesemaking has recently been introduced as a means of financially supporting the foundation, and the Spring Brook Farm cheese house is designed with a glassed-in viewing area so the students can watch the cheesemakers while they work.

Ashbrook, a pungent Morbier-inspired beauty, is distinguished by the line of vegetable ash running through the center of the cheese. Spring Brook uses raw Jersey cow's to produce a supple, semi-soft cheese that is lactic and bright with a decidedly funky finish. Try pairing with a slightly sour Berliner Weisse or an acidic Pinot Noir.

Farm / Company: Spring Brook Farm

Cheesemaker: Jeremy Stephenson

Proprietor: Karli & Jim Hagedorn

Affineur: Jeremy Stephenson

City, State: Reading, VT

Region: Northeast

Country: USA

Milk Type: Cow

Milk Treatment: Raw

Rennet: Traditional

Rind: Washed

Texture: Firm

Aging: 10 months

Size(s): 20-pound wheel