Northern Spy’s Goat Song Tomme is a surface-ripened cheese made from raw goat milk. The tommes are produced seasonally from May through October following the growth of pasture grasses and woodland browse in southwestern Vermont. The milk comes from a small herd of nine American Nubian does who are milked by hand twice a day--morning and evening. The tommes are made in small batches, two or three at a time, hand-salted and aged in an underground cave for at least eight weeks. On average only seventy tommes are made each year and each tomme weighs between three and four pounds.
Sean Faeth, cheese manager at Artisanal, describes Northern Spy’s Goat Song tomme as such:
“It has a nutty aroma. The palate is slightly eggy on the attack followed by grassy and herbaceous notes with a touch of white pepper spice and an undertone reminiscent of olives. These savory flavors meld beautifully with buttery notes of sweet cream followed by a hint of salt and mild goaty notes. The texture is yielding and slightly crumbly and the finish is long and savory. On the whole this cheese shows its roots in French Mountain style tommes, but is unique and firmly rooted in the American Farmstead tradition. It is a beautiful example of a lovingly hand crafted product, and should prove to be intriguing in many stages of its life.”