NEW and FEATURED ITEMS at SEACREST
SPRING BROOK FARM:

Several years ago John and Janine Putnam of Thistle Hill Farm in Pomfret, VT traveled to France looking for a cheese that would suit the milk from their herd of Jersey cows and Vermont’s climate. After much research and help from a French Cheese maker, they developed a semi hard cheese and named it Tarentaise, after the valley in the French Alps which inspired it. As demand for their cheese grew, John and Janine collaborated with Spring Brook Farm and the Farms for City Kids Foundation to build on this Tarentaise cheese making process.

Both Spring Brook Farm Tarentaise, made in Reading, VT and that produced on their sister farm, Thistle Hill Farm, maintain unique flavor profiles. This is the result of subtle differences between the two farms – the pastures, the Jersey herds and the cheesemakers.

Tarentaise is a raw milk, washed rind, Alpine style cheese similar to Abondance.  Hand made by Jeremy Stephens using the milk of Spring Brook Farm's herd of 40 Jersey cow's, Tarentaise is a true farmstead cheese.

We think this cheese has tons of flavor and is every bit as good as Abondance. In addition, Jeremy is happy doing demos, so please let us know if you like one and we'll set it up.

Hartwell is another great cheese from Ploughgate Creamery, makers of the sheep milk Sorrel we had last fall. Named after the beautiful Hartwell Pond in northern Vermont, it is a mild and creamy soft-ripened cheese made with pasteurized, organic cow's milk. Ploughgate Creamery is the combined vision of Marisa Mauro and Princess MacLean, both of whom have worked on some of Vermont's greatest cheesemaking farms, including Bonnieview, Jasper Hill, Woodcock Farm and Shelburne Farms.