Tomme

Weston Wheel

2017-03-23T08:49:28-04:00

seasonal (end of summer thru winter)Sheep Milk Tomme, Manchego style, semi firm texture with tangy & nutty flavors. Aged 4 – 6 months, 5-6 lb. wheel.

For more information on where to purchase, click here.

Weston Wheel2017-03-23T08:49:28-04:00

Worcester Tomme

2020-01-21T16:51:53-05:00

A raw-milk offering only available during the winter months. A rustic, Alpine-style tomme, Worcester is aged 3-9 months, developing a natural, earthy rind. The interior is pleasantly mild and smooth, with a little goaty kick.

For more information on where to purchase, click here.

Worcester Tomme2020-01-21T16:51:53-05:00

Vermont Herdsman

2017-03-23T11:19:24-04:00

Whole milk cheese made in the method of Asiago Grasso Monte. VT Herdsman is made in the summertime when the cows are grazing on hillside pastures and aged for at least 9 months to develop a full, slightly sharp flavor with hints of pineapple and hazelnuts. The interior texture is smooth and becomes more granular as the cheese ages beyond 12 months. The outside is periodically scrubbed with salt brine to produce a straw colored, edible rind.

For more information on where to purchase, click here.

Vermont Herdsman2017-03-23T11:19:24-04:00

Humble

2017-03-23T11:21:54-04:00

Parish Hill Creamery

A whole milk semi-soft cheese, aged 3 to 6 months with a smooth texture and a smattering of eyes throughout the paste. Young Humble has a mild, nutty flavor that develops a funky earthy flavor with age. The golden-hued, edible rind is formed by brushing the outside with local hard cider.

For more information on where to purchase, click here.

Humble2017-03-23T11:21:54-04:00

Oma

2017-03-27T14:48:59-04:00

Our distinctive washed rind cheese made with our certified organic unpasteurized cows’ milk is aged at the Cellars at Jasper Hill for 60 -90 days. Oma balances slightly pungent meaty, savory and sweet flavors. The semi-soft buttery paste is surrounded by a subtle, earthy rind which is thin and mild for the style.

For more information on where to purchase, click here.

Oma2017-03-27T14:48:59-04:00

Goat Tomme

2017-03-27T15:08:23-04:00

A raw goat milk cheese, aged about 80 days. The cheese features a natural rind and a semi-hard texture. The milk for this cheese is made with the milk from pastured goats on our farm and from the farm of Dan Robertshaw, an off-the-grid dairy in Bridport, VT. Tomme was a ribbon winner at the American Cheese Society competition in 2006.

For more information on where to purchase, click here.

Goat Tomme2017-03-27T15:08:23-04:00

Manchester

2017-03-28T16:06:08-04:00

An aged, raw goat’s milk peasant Tomme. Manchester has a nutty and earthy rustic bite that changes seasonally due to the goats’ rotational grazing on our pastures and the aging process itself. A bold addition to any cheese board or for use in salads and savories. Available year-round in 3-pound wheels.
American Cheese Society Winner 2008, 2012.
World Cheese Championship Winner 2010.

For more information on where to purchase, click here.

Manchester2017-03-28T16:06:08-04:00