Saxelby Cheese Share: July 14

This week’s Tarentaise comes from Spring Brook Farm in Vermont.

 

Cheese: Tarentaise (raw cows’ milk)

Farm: Spring Brook Farm; Reading, VT

What Saxelby has to say: A gorgeous, Beaufort-style cheese that is based on the recipe perfected by John and Janine Putnam of Thistle Hill Farm.  Spring Brook and Thistle Hill Farm have forged a unique partnership in the American cheese-scape, making the same cheese on two different patches of farmland. This partnership evokes the Alpine tradition where cheese makers within a certain area all make the same style of cheese. Made from rich, raw Jersey cows’ milk in a traditional copper vat, Tarentaise is a complex and full-flavored wheel of cheese.  Aged for 7 months or more, the texture is smooth and rich, with deep, nutty, and spicy flavors abounding. Hints of wet grass and sweet toasted hazelnuts accent the flavor profile.

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