DA I R Y P L A N T / FA R M V I S I T S
34
STRIVE TO PRODUCE THE MOST
DELICIOUS RAW MILK CHEESES
S
pring Brook Farm is a traditional dairy
farm located in Reading, Vermont. It covers
1,000 acres and is home not only to the
herd of 100 registered Jersey cows but also
to the Spring Brook Farm Cheese operation.
“Our main purpose is to build and support a
community that embraces the land that sustains
us, from our unique microbial environment to
the cows that provide the highest quality milk for
cheese production; and from our partnerships
with two traditional,
small local Vermont
dairies to supporting
the ongoing mission
of the Farms for City
Kids Foundation”,
says Jason Donnelly,
International Sales.
“We strive to fulfill
this responsibility with
authenticity and transparency, all while producing
some of the most delicious, award-winning raw
milk cheeses in America” he adds.
“In order to make our cheese well, we must
have ‘our hearts in the past and our heads in
the future’. The cheesemaking operation at
Spring Brook Farm is the manifestation and
translation of many hundreds, if not a thousand,
years of European Alpine cheesemaking
tradition to a dairy farm in Vermont”.
A WIDE SELECTION
OF AWARD
WINNING CHEESES
CABOT
PROUDLY
OFFERS
A WIDE
SELECTION
OF AWARD-
WINNING
CHEESES
MADE WITH
PURE,
RICH MILK
STRAIGHT
FROM THEIR
FAMILY
FARMS.
M
any New York Farm Families co-
operatively own Cabot & McCadam
Cheese, and all the milk that goes
through the Chateaugay Plant in New York
comes from those New York dairy farms.
Cabot proudly offers a wide selection of
award-winning cheeses made with pure, rich
milk straight from their family farms.
“Our conveniently packaged 8-ounce Dairy
FOOD BUSINESS GULF & MIDDLE EAST
Bar has a dense and slightly crumbly texture
and a milky white color. Redolent of the grassy,
clover-covered fields of the North Country, we
like to savor it with full-flavored ingredients like
smoked meat and spiced chutney. This is the
cheese that will make a box of macaroni weep
with joy or your fondue pot go weak at the
knees”, says Brian Littlefield, National Industrial
Sales Manager.
“Bring home a block of this sophisticated,
complex cheddar as the perfect addition
to a bold recipe. Our Deli Bar is aged a
minimum of 14 months to achieve just the right
combination of nutty, tangy zest. Add thick-cut
slices to a hearty sandwich, sprinkle crumbly
chunks over a fresh salad, or stir into your
favorite steaming recipe for a taste that will
keep you coming back for more”.
JULY-SEPTEMBER 2019