Twig Farm Goat Tomme is a raw goat's milk farmstead cheese made by Michael Lee and Emily Sunderman at their farm in West Cornwall, Vermont. It is aged for 80 days, during which the cheese develops a creamy, pliable texture and an earthy, soft gray-brown natural rind. Flavours delicately flow between fresh notes of herbs and grass and sweetness of goat's milk. This is a seasonal cheese, available generally between June – February.
Goat Tomme has won many awards, including a ribbon at the American Cheese Society competition in 2006.
Other American cheeses: