Spring Brook Farm specializes in award-winning French Alpine-style cheeses. In 2008 we produced our first make of Tarentaise, a farmstead cheese made using fresh raw milk from our milking herd of 40 Jersey cows. It has a natural washed rind, is semi-firm in texture, and aged for a minimum of nine months. By the time our Tarentaise is ready for sale, it will have been washed and turned at least 60 times by our knowledgeable aging room staff.
Depending on the season, the flavor profile on Tarentaise can range from bright red berries and floral undertones to deeply brown butter and nutty to wonderfully savory and brothy. Tarentaise Reserve follows the same make process as Tarentaise but is allowed to age for a minimum of 18 months to produce a cheese that is even more complex in flavor. Only a small proportion of Tarentaise wheels are deemed suitable for additional aging (roughly 5%)!
2017 – Tarentaise Reserve | Best in Show | American Cheese Society | Colorado, USA
2017 – Bronze Medal | World Cheese Awards | United Kingdom
2016 – Gold Medal in Category | Big E Gold Cheese Competition | Massachusetts, USA
2016 – Good Food Awards | California, USA
2016 – Gold Medal | Best Jersey Milk | World Cheese Awards | San Sebastian, Spain
2015 – 1st Place in Category | American Cheese Society | Rhode Island, USA
2014 – Tarentaise Reserve | Best in Show | American Cheese Society | California, USA
2013 – 1st Place in Category | American Cheese Society
2012 – Gold Medal | Wold Championship Cheese Contest