The end result of all this work is our natural rind, aged 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.
To develop its full flavor, Bailey is usually aged at least two months before we 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.