Tarentaise is a farmstead alpine-style cheese produced by Spring Brook Farm Cheese in Reading, Vermont, made from raw Jersey cow’s milk sourced exclusively from the farm. Inspired by traditional Alpine cheeses of eastern France, it is cooked and pressed, then aged for approximately 9 to 12 months, during which it develops a natural washed rind and a dense yet supple texture.

The flavor profile is layered and expressive, marked by notes of browned butter, toasted nuts and gentle caramel, with subtle grassy undertones that reflect seasonal changes in the milk. As it matures, Tarentaise gains depth and a long, savory finish, often accompanied by fine crystalline texture.

The balance between richness and freshness makes it both complex and approachable, suitable for tasting on its own or alongside rustic bread. It pairs well with alpine-style white wines, light reds or dry cider, reinforcing its mountain-cheese character.

Tarentaise is widely regarded as one of the benchmark American interpretations of classic Alpine cheesemaking, valued for its consistency, sense of place and restraint rather than overt intensity.