Specialty Cheeses

Buttery and rich with mild “cellar” and white mushroom overtones, Old Kentucky Tomme falls somewhere between an American Jack and a Tomme de Savoie. When young, it has a smooth paste and a bloomy natural rind. The rind becomes crusty and darker with age and the flavor develops a slight lipase kick at the finish, while the texture becomes more translucent and shiny like a traditional Fontina. As one of the first aged goat cheeses in the U.S., it has withstood the test of time and taste.