Thursday, February 28, 2013
Cheese of the Week: Headwaters Tomme
Our cheese of the week is Headwaters Tomme from Kokoborrego Cheese Company.
Made in Mt. Gilead, Ohio from fresh, raw milk from happy, pastured cows and aged 3-4 months. It's buttery and distinctive and boasts a pretty "river" of ash. The ash, while striking, is used in cheese-making to neutralize its acidity, which can inhibit the ripening of cheese and prevent flavors and textures from developing to their most delicious potential. Traditionally, ash from the embers of a fire was used, but these days cheese-makers rely on food-grade vegetable ash for the same purpose.
Pick up some Headwaters Tomme for your weekend The Wine Spot!