Last week we discussed rinds, and this week I want to tell you about the prettiest little natural rind cheese from Vermont that has taken up residence right next to me. Oh, hello there, Swallow Tail Tomme, you are looking NICE. The semi-firm tomme is produced by wife and husband team Melanie and Tyler on their farm, Stony Pond Farm. Although they’ve sold milk and beef from their cowherd for years, cheese is a new adventure for them - they just started production in 2019. From our perspective as enthusiastic eaters, they are doing a great job!

Swallow Tail Tomme is named for the many tree and barn swallows that fly around the farm. It smells like raspberries, grapes, and a damp basement – in the best way of course – and tastes of peaches and grilled corn with the bitterness of charred steak. I like a bite with a bit of rind (it’s strong, so not too much) because it adds a wet soil flavor that reminds me of getting my hands dirty in the garden and smelling fresh, rich dirt. Try this savory cheese with fresh figs and slices of hard salami, melted on roasted potatoes, or melted onto bread and dipped into a rich beef stew.

For the love of cheese and those natural rinds,

Kiri

P.S. This weekend, we are having an inter-staff mac and cheese competition (a.k.a. sMACdown) as a fun (a.k.a. super competitive) staff bonding activity. I wanted to give you sufficient time to get as excited as I am, or feel neutral, or maybe really not care and that’s cool too. If you do care, GET PUMPED. The competition is STIFF, but I hope to report back with the W! I’ll give you all the deats and the winning recipe next newsletter! GO KIRI (is it gauche to root for yourself? Maybe but WHATEVER)!!!

Swallow Tail Tomme

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