Since July 2002, John Putnam family at Thistle Hill Farm in Vermont manufactures Tarentaise cheese. Made from the organic milk of grass-fed Jersey cows, this cheese is based on the traditional cheese making process of Tarentaise Valley in the Savoie region of the French Alps. After maturation process of six months, it becomes quite hard and offers the grassy, nutty and buttery flavour. This naturally rinded, smooth textured cheese is manufactured with a copper vat by using traditional methods reserved for the finest cheeses of the world. It was named as "Best Farmstead Cow's Milk Cheese" at the American Cheese Society Conference. It contains over 45 % of butterfat which is ideal for a table cheese and for melting purposes also. It compliments the wines such as Pinot Noir, Cabernet Sauvignon or Riesling.