Spring Brook Ashbrook Cheese

A Morbier style cheese, made with raw Jersey cow milk on a small farm in Vermont. A line of flavorless vegetable ash runs through the center - just for looks mostly, and as a nod to the past.

Spring Brook Farm is known for its award-winning cheeses and non-profit Farms for City Kids Foundation. Farms for City Kids brings urban kids to the 1,000 acre Vermont farm to experience farming tasks and learn how academics translate to real-world jobs like those in agriculture. Among its award-winning cheese lineup is Ashbrook, modeled after French cheese Morbier, which is instantly recognizable by the thin black line running through the center. It used to be that the Morbier was made in two batches - morning and evening - and the morning cheese was covered with a layer of vegetable ash to protect it until the evening cheese was added on top, resulting in a wheel with two distinct layers. Ashbrook has this classic ash-line, mainly for tradition’s sake. The cheese has a smooth, supple but firm interior, and a slightly fruity, funky flavor, a result of the washed rind. It makes a beautiful sight on a cheese board. Try it with Pinot Noir, Chardonnay, Gewürtztraminer, pale ales, or dry ciders. Follow the tradition of pairing regional products together - try it with a drizzle of Vermont maple syrup. This texture is perfect for melting too.
More Information
Brand Name Spring Brook
Milk Source Cow
Rennet Type Animal
Rind Type Washed
Milk Treatment Raw
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