Followers of this blog will recall that I was one of a handful of “testers” for Jasper Hill and Culture Magazine for the 2012 Birth of a Cheese.
Well, Alpha Tolman is finished at started making the rounds last Fall. I’m finally getting a chance to sample the finished cheese. I’m not going to go into great lengths about the history or the tasting notes of the cheese as they are largely unchanged from our last testing period last Spring. You can read the testers’ thoughts here.
Indeed, Alpha Tolman is an alpine-style, cooked & pressed curd cow’s milk cheese. Like the early versions, the finished cheese remains a little bland, without that nutty, brown butter quality of some of the best examples. It’s not particularly acidic/tangy, more vegetal, tasting, as I mentioned about the early examples, a bit of fresh corn. It’s also still a wee bit cat-pissy. Perhaps this is a younger wheel.
I’ll be watching to see how A.T. might develop in the years to come or with more age on it. For, there are better American examples and certainly better Alpine originals.
Cheese: Alpha Tolman
Who: Jasper Hill Farm
Where: Lombardy, Italy
Milk Type: cow (raw)
Shape: 20lb wheel
Tasting notes: very mild, sweet, sweet corn, some butter notes