Spring Brook Farm
Reading, VT
Spring Brook Farm, located in Reading, Vermont, began operations in 2008 under the umbrella of the Farms for City Kids Foundation. Since then, it has earned a reputation for producing award-winning cheeses crafted from raw Jersey cow milk, with a strong emphasis on traditional techniques.
Set across approximately 1,000 acres, the farm is home to 100 Jersey cows and a small but ambitious cheesemaking program inspired by Europe’s alpine regions. Their signature cheeses include Tarentaise, an alpine-style wheel; Reading, a Raclette-style cheese and the first of its kind made in the U.S.; and Ashbrook, a Morbier-style version.
Spring Brook’s use of raw milk allows for greater depth of flavor and a true expression of Vermont’s terroir. In partnership with Murray’s Cheese in 2015, they created Project X, a sweet and savory cheese washed with Gewürztraminer and coated in fennel pollen.
Beyond cheesemaking, Spring Brook Farm is deeply tied to its educational mission. As part of Farms for City Kids, the farm serves as a living classroom where inner-city youth gain hands-on experience in agriculture, sustainable farming, and food systems - connecting the art of cheesemaking with a mission of community and stewardship.
