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Goat Tomme, Twig Farm
With thirty-two goats
cavorting around twenty acres of luscious Vermont farmland in West Cornwall,
Twig Farm is idyllically situated to produce delicious cheese. Once the cheese
manager of South End Formaggio in Boston, Michael Lee apprenticed with other
Vermont cheese makers before he and Emily Sunderman started Twig Farm. Michael
and Emily love and respect their herd of Nubians, Alpines, and Saaens and say
that they "treat [their goats] as valued employees."
A
soft grey-brown rind covers this dainty drum of firm aged goat cheese. Twig Farm
Goat Tomme is earthy and grassy with the classic, seductive tang of a robust
goat milk.
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| Farm/Company: |
Twig Farm |
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Cheesemaker: |
Michael Lee |
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Proprietor: |
Michael Lee & Emily Sunderman |
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| Affineur: |
Michael Lee |
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| City,
State: |
West Cornwall, Vermont |
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| Region: |
East |
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| Country: |
USA |
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| Milk: |
Raw goat |
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| Rennet: |
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| Rind: |
Natural |
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| Texture: |
Semi-hard |
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| Aging: |
80 days |
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| Size(s): |
2 pound wheel |
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