A well-aged, American pasteurized sheep’s milk! What a find! Green Dirt Farm in Weston, MO are making some of our favorite non-cow’s milk cheeses in the country and Prairie Tomme is a prime example of why. This cooked and pressed curd cheese scratches the seemingly ever-growing itch for “something like Manchego”. Rich nuttiness, smooth semifirm texture and mild dry-earthiness all come together beautifully to outdo any Manchego we’ve ever tried!

Our favorite application: Prairie Tomme needs low intensity pairings to let its depth and nuance shine. We match it up with Spruce Tip Bresaola and Roasted Hazelnuts.

Tastes like: Forest floor earthiness, scalded milk, vegetable broth.

The Brass Tacks:

• Green Dirt Farm - Weston, MO

• Natural Rind Tomme/Alpine Style

• Pasteurized Sheep

• Animal Rennet

• Farmstead Operation with the addition of milk from neighboring farms

• Season: Year Round