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Goat Tomme, Twig Farm

Michael Lee and Emily Sunderman are partners in life and in cheesemaking. They have been making cheese at Twig Farm, their idyllic 20-acre property just outside of Middlebury, Vermont, since 2005. A small herd of pastured does produces most of the milk for their aged raw milk cheeses, and the farm also sources additional milk from neighboring dairies. Lee, a former cheesemonger who honed his craft at Vermont's Peaked Mountain Farm, uses traditional cheesemaking methods along with careful affinage techniques to create award-winning cheeses with stunningly beautiful rinds.

An earthy, soft gray-brown rind covers this dainty drum of firm, aged goat cheese. Underneath, the paste offers bright flavors of herbs and grass, a perfect reflection of the clean, delicious milk that Twig Farm's goats produce.

Available seasonally.

Farm / Company: Twig Farm

Cheesemaker: Michael Lee

Proprietor: Michael Lee & Emily Sunderman

Affineur: Michael Lee

City, State: West Cornwall, VT

Region: Northeast

Country: USA

Milk Type: Goat

Milk Treatment: Raw

Rennet: Traditional

Rind: Natural

Texture: Firm

Aging: 80+ days

Size(s): 2 pound wheel