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.


22 ratings


2 months ago

Too strong for my taste, but if that’s your style it’s a good quality cheese

John Schalow

2 months ago

Mild buttery cheese with vegetable ash running through the center which I can barely taste. I love the smooth texture.


3 months ago

Very creamy but such a mild flavor, it’s lacking.

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