The eighth stop on the Bi-Rite Cheese Trek takes us to a small 40 acre farm just south of Middlebury, Vermont. Michael Lee and Emily Sunderman started Twig Farm in 2005 where they now milk 50 goats & make a handful of seasonal cheeses. Michael was no stranger to cheese; he managed Formaggio Kitchen in Boston, one of the finest cheese shops in the country. He honed his cheese making skills by apprenticing and experimenting and now, over a decade later, he crafts some of the most celebrated farmstead goat’s milk cheeses in the United States.
Twig Farm’s herd of alpine goats live outside on the pasture, grazing & browsing about the farm. They are fed organic hay when there’s nothing to eat outside. Their milk is used to make Twig Farm Tomme– the farm’s signature cheese. A small cylinder aged for 80 days with a beautiful natural rind, the rustic cheese has pleasant flavors of herbs & grass below the earthy notes from the rind.
Most Twig Farm cheeses are sold at nearby Famer’s Markets or reserved for cheese shops in Boston & New York. We’re really pleased to offer this seasonal stunner and encourage you to enjoy the cheese with hard cider, heirloom apples, or a pear preserve.
The next stop on our Cheese Trek takes us to the southern tip of Spain for another farmstead cheese from one of the rarest breeds of goats – available in the Markets on September 7th! Be sure to ask our mongers how you can join the Trek and #cheeseyourownadventure!