Aged 4+ months raw sheeps milk cheese, Pyreneese style tomme. 3rd Place. Winner American Cheese Society
Every sheep dairy strives to put their signature on the traditional, tomme-style aged cheese for which sheep's milk is best known. For us, the tradition starts with raw milk from our grass-fed flock and includes a rind flecked with the natural bacteria from the stone wall of our 1840s "cave" . "Battenkill Brebis" is earthy and grassy when young, and develops a more complex paté as it ages. While the ultimate nibbling cheese, you will want to save even the oldest, hardest wedge for grating into soup or pasta.