If you rewind the clocks to warmer temperatures and this past summer's trip to Vermont, I had the pleasure of visiting Spring Brook in Reading, Vermont. Spring Brook Farm is a functioning dairy farm along with being an educational center stimulating the farm and environmental knowledge base for inner city children nationwide.
Reading is one of two cheeses Spring Brook makes. Newish to the market place, having only been produced for the past three years, it a sweet and buttery raw cow's milk cheese aged for at least three months. Semi-soft, pliable and melting with a round honest flavor profile full of grassy, rustic notes, it is all around comforting and fabulous on a chilly December day like today. Enjoy it with a nice local Cab Franc red from the North Fork.