Twig Farm Fuzzy Wheel: “That well groomed fluffy mold called poil du chat (cat’s fur) is responsible for all those layers of flavor and the firm but supple texture. “If you think of it as a commodity that is, you know, X number of calories, so much fat, so much sodium, etc., then you’re going to treat it a different way entirely.”įrom Adelegger to Zimbro: 50 Runny, Yummy, Crumbly Cheeses to Eat Now

“If you look at cheese as a living food, then it would only make sense that you would want to take care of it,” Lee says. WrightĬheese-Lovers, Come With Us As We Descend Into A Cambridge Shop’s (Stinky) Cave “Twig Farm Goat Tomme, a raw goat’s milk cheese aged about 80 days, ranks among the Vermont standouts at Wedge (the FDA requires raw milk cheese to be aged at least 60 days).” – Johnathan L. ” – Layla EplettĬheese whiz: Artisan slicing at Wedge Cheese Shop in Midtown “Michael Lee, of Twig Farm in Vermont, is one of the 400 artisanal cheesemakers in the US. Melanie CollinsĮxploring American Cheese Culture (and Not the Bacterial Kind) The cider that he’s made since 2005 for him and his family blew our minds. The (Lost Apple) Project is inspired by world-class cheesemaker Michael Lee of Twig Farm. It is technically based on the great cow’s-milk tommes of the French Savoie mountains, but like all of Lee’s cheeses, it’s wilder, free-form, and bucking the rules. Twig Farm Tomme: A firm, rough-hewn little tower of raw goat’s-milk cheese from (mostly) ex-artist Michael Lee and Emily Sunderman and their 36 Alpine goats. The fruit skews toward quince and ginger, and its shimmery acidity, including a touch of acetic, lifts it up.

The golden body is a little cloudy (it’s un-disgorged), and it has a coating, proteinaceous finish. This sparkling cider is from the 2017 batch, and its suffused with a quiet sense of straw and wet leaves with a lilt of red apple skin. Read what others have to say about Twig Farm…

Spress twig