Twig Farm Washed Rind Wheel is a raw goat's milk farmstead cheese made by Michael Lee and Emily Sunderman at their farm in West Cornwall, Vermont. It is also sometimes made with raw Jersey cow's milk sourced from Joe Severy's organic dairy in Cornwall. The wheels are aged for 65 days, during which the rinds are washed with brine made with lees from hard apple cider and whey. This gives it a semi-soft texture and a full flavour. This pink Tomme has a farmyard aroma of hay and earth, balanced by lighter goat flavours and a distinct savouriness common to washed rind cheeses. This is a seasonal cheese, available generally between June – February.

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