Alpha Tolman (Vermont)
THE STORY
ALPHA TOLMAN is named for a philanthropic dairy farmer who built the Greensboro library in 1900. Alpha's grandfather, Enoch, was one of our town's original settlers. His namesake cheese is made at our renovated Jasper Hill Creamery in Greensboro, Vermont. Alpha Tolman is now being made with our “Sax Rennet”—a traditional rennet made using cultures from previous makes and calf vells.
SENSORY
Alpine cheeses like Appenzeller inspire the recipe for this Jasper Hill Creamery original. Alpha Tolman has a buttery, fruit & nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned, and ideal for melting.
PAIRING AND SERVICE — The texture, aesthetic, and flavor make Alpha Tolman an ideal choice for fans of Appenzeller (or fondue!). Try pairing it with a robust ale, plummy red wine, or onion jam. For a satisfying meal, follow the lead of Swiss/French raclette – melt onto a plate of fingerling potatoes, cured meat, and natural sour pickles.
Approximately 10 oz piece
THE STORY
ALPHA TOLMAN is named for a philanthropic dairy farmer who built the Greensboro library in 1900. Alpha's grandfather, Enoch, was one of our town's original settlers. His namesake cheese is made at our renovated Jasper Hill Creamery in Greensboro, Vermont. Alpha Tolman is now being made with our “Sax Rennet”—a traditional rennet made using cultures from previous makes and calf vells.
SENSORY
Alpine cheeses like Appenzeller inspire the recipe for this Jasper Hill Creamery original. Alpha Tolman has a buttery, fruit & nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned, and ideal for melting.
PAIRING AND SERVICE — The texture, aesthetic, and flavor make Alpha Tolman an ideal choice for fans of Appenzeller (or fondue!). Try pairing it with a robust ale, plummy red wine, or onion jam. For a satisfying meal, follow the lead of Swiss/French raclette – melt onto a plate of fingerling potatoes, cured meat, and natural sour pickles.
Approximately 10 oz piece
THE STORY
ALPHA TOLMAN is named for a philanthropic dairy farmer who built the Greensboro library in 1900. Alpha's grandfather, Enoch, was one of our town's original settlers. His namesake cheese is made at our renovated Jasper Hill Creamery in Greensboro, Vermont. Alpha Tolman is now being made with our “Sax Rennet”—a traditional rennet made using cultures from previous makes and calf vells.
SENSORY
Alpine cheeses like Appenzeller inspire the recipe for this Jasper Hill Creamery original. Alpha Tolman has a buttery, fruit & nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned, and ideal for melting.
PAIRING AND SERVICE — The texture, aesthetic, and flavor make Alpha Tolman an ideal choice for fans of Appenzeller (or fondue!). Try pairing it with a robust ale, plummy red wine, or onion jam. For a satisfying meal, follow the lead of Swiss/French raclette – melt onto a plate of fingerling potatoes, cured meat, and natural sour pickles.
Approximately 10 oz piece
