Unfortunately it's that (sad) time of the year when we've gone through our stash of Esmontonian and await this year's batches. Because our Esmontonian is a raw milk cheese we must age it for at least 60 days before we send it off to you. We will update you as soon as our newest batch is ready! Thanks for your patience.
2nd Place, American Cheese Society, American Made/International Style 2013
- Raw Caromont Farm farmstead goat’s milk
- Natural rind, semi-firm, enzymatic
- Kid rennet
- Aged on farm minimum 60 days
- 2.2 pounds (average weight) per wheel
Caromont Farm is close to the tiny village of Esmont – one road, no stoplight, and the kind
of small town post office of a bygone era. This cheese is named for our home town.
A small rustic tomme, made in an Italian basket mould. The Esmontonian begins with notes
of minerality, a touch of citrus, and finishes with a delicate earthy aroma and a toasted maple
note. With age expect a more picante note and a dry grana like texture.