Here is a three and a half month old tomme made of Jersey cows milk. It has a golden rind with a thin growth of yeast. It is mild with a slight earthy and delightful citric flavor. A hint of cool autumn nights and damp grass linger on the tongue.
I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.