Sarabande is made by Steve and Karen Getz at Dancing Cow Farm, near Bridport, Vermont, from the milk of their own herd of cows. The farm is a pasture-based dairy. No pesticides, herbicides or petroleum-based products are used on the fields. The cows graze on clovers, dandelion, trefoil, and a variety of grasses. The animals live outside during the grazing season, occasionally taking a break in the shade of the barn on hot, humid summer days. The Getzs make their own hay, and after composting the cow manure, spread it on the fields. Milking and cheesemaking are seasonal and take place from March to November when the cows are either grazing on pasture or being fed dry hay. Milk for cheesemaking is uncooled and transferred directly into the cheese room from the milking parlor - the perfect temperature to begin the cheese production process. Dancing Cow Farm produces four cheeses; Bourrée, Menuet, Sarabande and Lindy Hop. Named after a Spanish dance, Sarabande is a small, washed rind, truncated pyramid and is made from early July through to the Fall. The texture of Sarabande is very smooth and velvety just under the rind, becoming more chalky towards the center. Flavors are of caramel, grass, hay and butter. Despite the washed rind, the aroma is quite subtle and not very pungent.