Ashbrook, a pungent Morbier-inspired beauty, is distinguished by the line of vegetable ash running through the center of the cheese. Spring Brook Farm uses raw Jersey cow's to produce a supple, semi-soft cheese that is lactic and bright with a decidedly funky finish. Try pairing with a slightly sour Berliner Weisse or an acidic Pinot Noir.

4.2

9 ratings

Rebecca Jamil

25 days ago

Ryan Stenson

2 months ago

mezzotint

3 months ago

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