The end result

Bailey Mountain Tomme

  The end result of all this work is our natural rind, aged raw milk Bailey Mountain Tomme.  Based on our own interpretation of a European Alpine style cheese, our Bailey is a favorite of both our family and our customers.

Because it's a raw milk cheese, Bailey must be aged a minimum of 60 days before we can sell it.  However, we find the flavor doesn't peak until the cheese is at least 120 days and as it continues to age, it gains complexity and depth.  When we can age it that long, two year old Bailey is our favorite as it's fruity and dry yet smooth with a slight crystaline crunch.