Washed Rind

Goat Tomme


Hildene Goat Tomme is a semi-firm cheese made from raw milk. Each wheel is washed in a salt brine fro the first month of aging to develop an orange patina and fruity aroma. While the washing gives the cheese a little extra funk the complexity of our goat’s milk still shines through: peppery, sweet and savory all at once. Hildene Goat Tomme is aged at least 3 months and is made in 4-5 pound wheels.

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Goat Tomme2020-02-10T13:50:22-05:00

Tarentaise – Reserve


Spring Brook Farm specializes in award-winning French Alpine-style cheeses. In 2008 we produced our first make of Tarentaise, a farmstead cheese made using fresh raw milk from our milking herd of 40 Jersey cows. It has a natural washed rind, is semi-firm in texture, and aged for a minimum of nine months. By the time our Tarentaise is ready for sale, it will have been washed and turned at least 60 times by our knowledgeable aging room staff.

Depending on the season, the flavor profile on Tarentaise can range from bright red berries and floral undertones to deeply brown butter and nutty to wonderfully savory and brothy. Tarentaise Reserve follows the same make process as Tarentaise but is allowed to age for a minimum of 18 months to produce a cheese that is even more complex in flavor. Only a small proportion of Tarentaise wheels are deemed suitable for additional aging (roughly 5%)!

2016 – Good Food Awards
2015 – 1st Place in Category – American Cheese Society
2014 – Tarentaise Reserve – Best in Show – American Cheese Society
2013 – 1st Place in Category – American Cheese Society
2012 – Gold Medal – Wold Championship Cheese Constest

For more information on where to purchase, click here.

Tarentaise – Reserve2019-05-31T14:09:47-04:00



Ashbrook is the newest award-winning cheese coming out of the cheese house, with the first makes occurring mid-2014. This is our ode to the French Morbier. As with Reading, this cheese is a made from the fresh raw Jersey cow milk from our partner dairies and exhibits a distinctive layer of vegetal ash running through the center of the paste. It is a semi-soft washed rind cheese that is aged for approximately three months. There are aromas of damp, dark cellar with a mild funkiness on the rind that gives way to a paste that is milky, lactic, and sweet.


2016 – Good Food Awards | California, USA
2015 – 1st Place in Category | US Cheese Championships | Wisconsin, USA
2015 – Culture Magazine | 75 Best Cheeses of the Year

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Grappino-A tiny round of funky creamy deliciousness! We are washing this little baby in Grappa: think Époisses crossing the Italian border. Aromas of leather, smoked meat, and mocha finishing with a rich, oozing buttery mouth feel. Here’s what Stinky Bklyn says about this new creation: “total stunner of a cheese, super unique and fun to have around!”

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Spruce is a supple, creamy, washed-rind round wrapped and aged in strips of spruce bark harvested by hand on the farm. Made with pasteurized goat’s milk and washed with Alchemist brewery’s famous Heady Topper, Spruce has a surprisingly mellow paste with an unmistakable woodsy zing from the tannins in the spruce bark.

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A washed rind cheese, raw milk, recipe from the Island of Corsica. The molds on the rind are typical of this French recipe. Smooth and semi-soft texture with a nutty flavor. Many times washed with beer. A favorite cheese amongst beer lovers.

2014 Yankee Magazine top four New England cheeses.
2011 American Cheese Society second place winner, Farmstead Non-pasteurized Cow Milk Category.

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A raw goat milk cheese, washed in hard cider from our neighbors across the border in Granville, NY.  Aged just about two months, this cheese is soft near the edges and semi-firm in the center, with sweet grassy notes and a hint of apple lingering on the rind.  Seasonally available only in 2 pound wheels.

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This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions – a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension to the texture and flavors of the gooey interior.

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