Reading, a washed-rind, cow's milk cheese, does more than satisfy your palate. Every sale helps support the Farms for City Kids Foundation, which brings urban preteens to Spring Brook Farm (where the cheese is made) to learn about agriculture.

Produced with raw milk from two other farms and modeled after French Raclette, this broad 17- to 20-pound wheel has a flawless appearance. The rind is impeccable, evenly thin and the blush color of spring salmon, a sign that good bacteria have taken up residence. The rich butter color of the interior probably reflects the cows' pasture diet.

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Photo by Craig Lee, Special To The Chronicle / SF