About Us

Spring Brook Farm Cheese is located on Spring Brook Farm in Reading, VT. We have been making cheese since 2007, when we made our first batch of Tarentaise, an alpine-style cheese, using cheesemaking methods that are traditional to the Beaufort Region of France. In the following years, we developed Reading, our raclette-style cheese, and Ashbrook, our ode to the French Morbier.

We knew from the begining that the key to making great cheese was great milk. Most of our milk comes from Spring Brook Farm, a traditional dairy farm that covers 1,000 acres and maintains a herd of 100 registered Jerseys. Spring Brook Farm is an educational farm, home to the Farms for City Kids Foundation, and the cows are closely monitored, loved and cared for. We also partner with other small family dairy farm in our region.

Mission Statement: Our purpose is to build and support a community that embraces the land that sustains us, from our unique microbial environment to the Jersey cows that provide the highest quality milk to produce some of the most delicious, award-winning raw milk cheeses in America. Understanding that with each cheese we make, we carry the reputation of raw milk cheeses and Vermont cheeses with them. Our goal is to continue to produce safe, complex French alpine styles of cheeses. We strive to fulfill this responsibility with authenticity and transparency, and to continue to support the small scale Vermont dairy.