Spring Brook Farm is a dairy farm with a twofold mission - first and foremost, to serve as an outdoor agrarian classroom for kids from urban centers, and second as a producer of top quality raw milk cheese. Students that come to Spring Brook Farm learn about biology, chemistry, economics, health, and nutrition, all by way of participating in the day to day rhythms of a working farm. In addition to cows, Spring Brook raises vegetables, hay, goats, chickens, pigs, and turkeys.
Spring Brook's herd of registered Jersey cows produces over 600,000 pounds of milk per year, which is converted into wheels of cheese. Spring Brook's head cheesemaker, Jeremy Stephenson trained with a French cheesemaking consultant to learn his craft, and now produces three varieties of cheese that take their inspiration from the cheesemaking traditions of the French and Swiss Alps.