Spring Brook Farm Tarentaise is an aged, raw-milk cheese, handmade by John and Janine Putnam on their family farm in North Pomfret, Vermont. This artisan cheese is made using a copper cheese vat in the tradition of the Beaufort and Abondance cheeses of the Tarentaise Valley in the Savoie region of the French Alps. The copper vat, essential to developing the proper flavor, is the only one in Vermont and one of only a few in the United States. Made using imported French cultures to mature the curds, the Putnam's follow the traditional Savoie process of making their own rennet, using the whey from the previous cheesemaking. Much in the same way bakers use a sourdough starter, this traditional rennet gives a complexity of flavor to the cheese which cannot otherwise be created.
Aged for six months, Tarentaise develops a unique and complex flavor. It is as unadulterated a cheese as you will find. The imported French cultures impart flavor and texture, while the traditional rennet provides structure and further complexity to its flavor. Tarentaise has no added preservatives, synthetic flavors or additives. No herbs are used to hide its flavor, and no waxes or plastics simplify its aging process. While Tarentaise is modeled after the Beaufort and Abondance cheeses of France (both known as among the finest cheeses of the world), it is unique to North Pomfret Vermont's territory. The soil, geography, climate, and flora in Vermont give Tarentaise its characteristic smooth, subtle nut flavor and complex finish.
Awarded 1st Place in its category at the American Cheese Society Awards in 2013 and again in 2015.
- Made from raw cow's milk.
- Photo depicts whole 20 lb. form of cheese.
- We cut and wrap this item by hand.