What do the cheeses taste like??

A lovely woman asked me about the Toma Primavera cheese yesterday and I fumbled through a bit about it...however... there is so much more... as I learn the ins and outs along with the waitstaff please continue to ask.. here is a write up from Cherry Grove FArms about 3 of our favorites from them:

Gouda - a yellow cheese made from cows milk named after the city Gouda in the Netherlands. The name is not protected so it is made all over the world. When the whey is drained, some water is added. This is called “washing the curd”. This reduces the level of lactic acid giving the cheese a sweeter flavor. The curd is pressed into circular molds for several hours. These molds are the essential reason behind its traditional, characteristic shape. The cheese is then placed into a brining bath and then dried for a few days before being coated. Our Gouda is aged between 60-100 days and has a color similar to the color of our milk. The Gouda is mild and creamy and is best served at room temperature giving it a light and fluffy taste.

Toma Primavera - an alpine style cheese made in the Piedmont section of the Italian Alps. In the fall when the cows are brought from higher altitude grasses to lower altitude pastures, Toma Primavera is made. The cheese is aged 3-5 months in smaller wheels. The cheese is ready during the winter and the farmers and their families usually end up consuming it to sustain them through the cold winter. What’s left, if any, is usually sold locally. That’s why few Americans have heard of Toma. The French version Tomme’ is made in the French Alps and is more abundant. We make Toma Primavera year round due to the higher cream content of our milk. It is very creamy, has a ”tangy” strength and is fantastic to cook with. It melts at a very low temperature, releases a great smell when melted and does no separate like cheddar.

Asiago – a Northern Italian Alpine Formaggio, this cheese is made in the tradition of Asiago Pressato with our Jersey Cow’s milk. Rubbed with mineral salt from the ancient salt beds of Utah during aging, the rind on this cheese is as hard headed as our sheep in spring. The cheese is milder than most Asiagos and has a hint of sharpness and nuttiness.