This week on Alpine Saturday: Tarentaise from Spring Brook Farm located in Reading, Vermont, presented by ACS CCP® Pat Polowsky for the Facebook Cheese Study Group:
The recipe for Tarentaise was originally developed by John Putnam at Thistle Hill Farm. It’s based on the French Abondance. The name comes from a valley in France and is also a name of a breed of cow.
Milk: raw cow (grass fed)
Producer: Jeremy Stephenson
Age: Sold at ~9 months+
Format: 16-20lb wheels (with concave rim)
Tarentaise is a firm washed rind cheese with an intense yellow hue. The flavor ranges from fruity, nutty, pineapple-y to spicy and earthy. Be on the lookout for tyrosine crystals.
Fun fact: Spring Brook Farm hosts kids from the city for agricultural educational experiences
Spring Brook Farm: http://farmsforcitykids.org/about-our-cheese/
Thistle Hill Farm: http://www.thistlehillfarm.com/whyspecial.htm
Video of Spring Brook Farm: https://www.youtube.com/watch?v=LK42Ajm6cIQ
THIS JUST IN: THANKS TO THE GENEROSITY OF SO MANY IN OUR CHEESE COMMUNITY, OUR FIRST ACS CCP EXAM® HAS BEEN FULLY FUNDED!! Plus we are 50% toward funding a second scholarship for an ACS CCP® to attend the ACS Conference in Denver.
Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs® who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking hereand you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here.
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