The Swiss classic Appenzeller inspires the recipe for Alpha Tolman. Alpha has a dense texture and smooth paste, which melts beautifully. When young, Alpha Tolman is milky, nutty, and a bit fruity, and as it ages, it develops deeper oniony beefy notes. It is made using traditional Alpine cooking methods and pressing the curds to achieve a tight, elastic, smooth texture. Like all of Jasper Hill's cheeses, Alpha's name is a nod to the history of Greensboro. Alpha Tolman was a pioneering dairy farmer in Greensboro.
Farm/Producer/Importer: Jasper Hill Farm
Place: Greensboro, VT
Style: Firm, Alpine
Milk Type: Raw Cow
Age: 8-12 months
Pairing: Nero d'Avola, Nut Brown Ale