The Tomme

The Tomme is a semi hard cheese very similar to Gouda, as it is made quite quickly (within a day the Fresh Tomme is ready) it then takes a while to mature, about 3 to 6 month like all our cheeses it’s made with unpasteurized goat’s milk and we make three different types, a plain one, a cumin Tomme and a Fynbos Tomme. For the Fynbos Tomme we use confetti bush which we chop and mix in the curd while making the cheese, it has a herb aftertaste very similar to Sage. The Tomme is an ideal all year round cheese but it’s particularly good as we approach winter because you can melt it over vegetables and potatoes or eat it like a fondue.