Wednesday, August 31, 2011

Tomme Sweet Tomme

Point Reyes Tomme

  This past weekend I spent some time in Chattanooga, TN. Along with drinking multiple Yazoo beers and stuffing my face with delicious Urban Stack burgers, I also made my way over to Sequatchie Cove Creamery to meet the fine folks who craft such gems as Cumberland tomme. Later, I would come home to discover an entirely different tomme waiting for me.

Sequatchie Valley, TN
Sequatchie Valley, TN

  Lucky me received another package from Point Reyes Dairy. While this one was not part of the official tasting, it was (I say was because it it quickly vanished into my mouth) very special in the sense that it is not available to the rest of the public.
  Having recently had the Cumberland, it was a fun comparison trying the Point Reyes tomme. While tomme is a style, the individual cheeses can all vary wildly. The Point Reyes was just as fantastic as Sequatchie Cove's example, but totally different. While the Cumberland is earthy, smooth, and somewhat soft, the Point Reyes was rather hard and crumbly. The paste was golden with large "crunchies" (amino acid clusters), and the nose was sweet, grassy, and tropical. The taste was surprising and fun; bright, sweet, salty, and bursting with lemon and grapefruit flavors. I made it a point to sample a piece with Yazoo's latest Hop Project. The tropical notes of the cheese danced around with the floral hoppiness of the beer, making a great pairing.
  The beauty in handcrafted cheeses like these is the individual uniqueness of the styles. These cheeses aren't mass manufactured, and that should be celebrated. My weekend of tomme made for a very sweet homecoming indeed. Tomme sweet tomme. Oh, I just couldn't help myself.

1 comment:

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