Tarentaise is a unique American farmstead cheese which reflects the Terroir of Pomfret Vermont and the work of John and Janine Putnam at Thistle Hill Farm. The combination of climate, cows, feed and the traditional unmechanized methods of making Tarentaise result in a cheese which can be most closely associated with the Alpine cheeses of France.

The cheese is made from certified organic milk from grass-fed Jersey cows, using imported French cultures to mature the curds. The Tarentaise molds were imported from France and create a cheese with the concave sides unique to the Beaufort and Abondance and also Tarentaise cheeses.

Aging ranges from 4-6 months. Tarentaise is a dense, complex cheese. It is smooth, has a subtle nut flavor and a huge presence, while not being too strong. Much of the taste is found in the finish. Tarentaise won awards in 2007, 2009, 2010 and again in 2011 at the American Cheese Society Competition. Also in 2010 a Super Gold Award in the World Cheese Awards.

We cut and wrap this cheese in wedges of approximately 1 pound and 8 ounces.