Spring Brook Tarentaise

In stock


How many 0.5 pound portions would you like?

**Festival Feature!**

John and Janine Putnam studied their craft from an artisan cheesemaker in the French Alps a decade ago. Today, after several years of practice on their own Vermont farm, they are sharing what they have learned with the young students at Spring Brook Farm. The Farms for City Kids Foundation brings students to this dairy farm to participate in their interactive, agricultural classroom. The raw milk from the farm’s 40 Jersey cows is used to make the 20 pound wheels of the complex, nutty Alpine style cheese that both the students and the American Cheese Society give top honors. Tarentaise won first prize in the farmstead category and third place over all at the 2010 ACS competition and one student from PS282 declares, “This cheese is awesome!”

Additional Information

Producer Spring Brook Farm
Origin VT
Milk Cow
Style Mountain
Texture Semi-firm
Raw Milk Raw
Rennet Animal

Spring Brook Tarentaise

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