Ashbrook is a raw cow's milk cheese made in Vermont at Spring Brook Farm from milk given by cows who live just down the road then aged for 10 months. It is semi-soft with a pinkish rind, pale yellow paste and a delicate layer of vegetable ash at its center. The flavor and the dense and pliable texture remind us happily of a Morbier. At its room-temperature best it is pleasantly pungent and creamy. This could be a favorite.