Spring Brook's Reading Raclette, crafted in the USA, brings Alpine charm to Vermont. This raw cow's milk cheese with a light-orange rind and yellow paste offers a semi-soft, fudgy texture and a blend of flavors. Salty, nutty, and subtly funky, it's perfect for melting. Inspired by French Raclette, this oniony, meaty delight is reminiscent of the Alps. It's crafted by cheesemaker Jeremy Stephenson at Spring Brook Farm, which also runs the Farms for City Kids program.