Jeremy has been involved directly with high quality artisan cheese, both European and American, for the past 10 years. He developed a deep respect for the traditional cheese making methods while living in Europe for a year in 2003. After a short time at Thistle Hill Farm he began working at Spring Brook Farm in Vermont in 2008 as the Cheese Program Director for the Farms For City Kids Foundation. As part of this job he was trained to make ‘Tarentaise’ by French cheese maker Alexandre Pellicier and has since continued to work at Spring Brook Farm to expand production while maintaining high quality. Prior to life as a cheesemaker, Jeremy spent 10 years as an artist blacksmith and before this, he was in the construction business.