Cheesemaking: Nearly Ready

Tomme Collins

These tommes were made last November and are lovely in texture at this age, but not as sharp as I would like.  They will be ready for the start of farmer's market in May - but I already have requests for them from our online retailer.

I may be making a fresh batch in two weeks that will hold us over next winter.  This cheese is great on flatbreads, pizzas, pastas, paired with Champagne - in short, anything you would want a parmesan to kiss.