Spring Fever
- Producer
- Prodigal Farm
- Country
- United States
- Region
- North Carolina
- Size
- 4 in diameter x 4.5 in height
- Website
- prodigalfarm.com
- Milk
- Cow
- Treatment
- Pasteurised
- Rennet
- Microbial
- Rind
- Mold Ripened
Geotricum
Dave Krabbe and Kathryn Spann bought their 120-year-old farm in Rougemont, North Carolina and launched Prodigal Farm in 2010, fulfilling Krabbe’s dreams of farming and as a return to Spann’s roots. They bought their first herd of goats to clear out the overgrowth around the old fields and barns. After producing their first batch of cheese, Krabbe and Spann invested in a larger herd and dairy, and the rest is history. Today, Prodigal Farm is well known for its use of sustainable agricultural practices and Animal Welfare Approved husbandry practices.
In partnership with Reverence Farms, another local farm keen on treating animals humanely, Krabbe and Spann have expanded their cheesemaking repertoire to include cow’s milk. They source the milk from the Jersey herd of the neighboring farm and age it in their own facilities alongside their other cheeses. In addition to providing Prodigal Farm with the milk for Spring Fever, the folks at Reverence Farms are committed to grass-fed, pasture-raised livestock which truly shows in the quality of their product and in the food at the Reverence Farms Cafe, where they use only ethically produced ingredients, including some of Prodigal Farm’s own cheeses.
Spring Fever was first released in February 2017. A lactic cheese, Spring Fever has a unique brightness and acidity not typical of cow’s milk cheeses. It is aged between 30 and 45 days in a low-humidity and high-airflow environment to develop a white, wrinkled rind.
Tasting Notes
Spann describes Spring Fever as “whipped butter meets lemon curd, with a dash of fairy dust.”
Pairings
Spring Fever is great with sparkling wines. Bubbles interplay nicely with its rich, effervescent mouthfeel.
