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.

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.

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: 3-4 months

Size(s): 14-20 pound wheel