Made from raw milk, Fiddlehead Tomme is named after the fiddlehead ferns that grow in abundance along the banks of the Connecticut River during the spring months. The recipe has much in common with Tomme de Savoie, which comes from the Savoie region of France. However, Fiddlehead Tomme is cave-aged for longer - about six months - during which time the cheese is regularly brushed to help develop the brown-gray rind. Flavors are balanced and grassy, with clean lactic notes. With age, flavors intensify and become more earthy and cellar like.
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