Reading

In May 2010, we produced our first wheels of Reading, an outstanding Vermont artisan Raclette-style cheese made with raw Jersey cow milk from Spring Brook Farm.

Reading is a wash-rind cheese and aged an average of three months. It offers a unique creamy texture balanced by nutty, grassy undertones. It matures into a versatile semi-soft cheese ideally suited to melting, but it exhibits a subtle yet complex flavor profile that allows it to stand alone on any cheese plate.

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Awards

2024

  • 1st Place in Category, American Cheese Society

2023

  • Bronze Medal, World Cheese Awards

2022

  • 3rd Place in Category, American Cheese Society

  • Bronze in Category, The Big E Cheese Competition

2019

  • 3rd Place in Category, American Cheese Society

  • Good Food Award

  • Gold in Category, The Big E Cheese Competition

2018

  • 1st Place in Category, American Cheese Society

  • Best in Show and Gold in Category, The Big E Cheese Competition

2017

  • 1st Place in Category,  American Cheese Society, Denver, Colorado

  • Good Food Award, San Francisco, California

  • Bronze Medal, World Cheese Awards, London, England

2016

  • 1st Place in Category,  American Cheese Society, Des Moines, Iowa

  • Silver in Category, The Big E Cheese Competition

2015

  • 1st Place in Category, American Cheese Society, Rhode Island

  • 2nd Place in Category, US Cheese Championships, Wisconsin

  • Bronze in Category, The Big E Cheese Competition

2014

  • Best in Show, The Big E Cheese Competition,  West Springfield, Mass.

  • Gold in Category, The Big E Cheese Competition,  West Springfield, Mass.

2013

  • 1st Place in Category, US Cheese Championships, Wisconsin

  • Gold in Category, the Big E Cheese Competition

2012

  • Silver Medal, World Jersey Cheese Awards, Wisconsin

2011

  • Silver Medal, North American Jersey Cheese Awards, Wisconsin Dells, Wisconsin

  • Silver Medal, World Cheese Awards, Birmingham, England