Spring Brook Farm is a 640-acre Vermont dairy farm with a mission: to provide an enriching rural experience for inner-city children.
Funded by the Hagedorn family, whose fortune comes from Miracle-Gro, the fertilizer, the farm welcomes about 750 fifth- and sixth-graders each year for free, weeklong residential programs that integrate academics with farm chores and activities.
Four years ago, the farm added a cheese making facility in hopes of becoming more self-supporting. Today, the creamery produces 75 to 100 wheels a week of Tarentaise, an alpine-style cow's milk cheese modeled after France's Beaufort. In short order, this raw-milk farmstead cheese has found its footing, winning multiple prestigious awards in competition.
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