La Fête du Fromage: Tanasi Tomme
Nov 12th, 2009 by Danielle
My contribution to the November edition of La Fête du Fromage comes from Bonnie Blue Farm in Waynesboro, TN. Nubian and Saanen dairy goats are raised on the farm, which is owned by Jim and Gayle Tanner. Jim was in attendance at the Franklin Farmer’s Market on a recent, chilly Saturday morning, hawking his farmstead cheese in easygoing, farmerly fashion.
With his guidance, I selected a wedge of Tanasi Tomme, an aged, raw goat’s milk cheese that was recently distinguished as “Best in Show” in the 2009 cheese competition of the American Dairy Goats Association.
Tanasi Tomme is neutral in flavor, with a firm texture under its thin, natural mold rind. The flavor of the goat’s milk is distinct, but mild, resulting in a cheese that’s non-threatening to goat neophytes. Bonnie Blue Farm also produces fresh chèvre in natural and herb flavors; plain and smoked feta; soft-ripened Cave Spring; and an aged Gouda-style cheese called Parker.
First-hand experiences at Bonnie Blue Farm can be gained on farm tours and also through an agritourismo-style farm stay. I intend to visit the farm to see their newly-constructed aging cave, an impressive undertaking that promises a bounty of aged cheeses in the future!
La Fête du Fromage is a monthly blogging event hosted by Loulou. All cheese lovers are welcome to participate! Check out the November round-up!
Sounds like they make an interesting collection of cheeses. I love reading about these small farms in America.
Thanks for sharing and thanks for joining in!
Very cool! I feel encouraged by the burgeoning artisan cheese industry in the US – when I move back from France, there will be plenty of good cheeses to try!
This sounds lik a very interesting place to visit.
Hi, Loulou! Thanks for organizing the La Fête, and congrats on its first anniversary coming up next month.
Thanks for stopping by, Camille! The goat’s milk cheese that you featured is a work of art!
Nathalie, I will be sure to post photos if I get out to Bonnie Blue Farm. The gorgonzola-stuffed mushrooms you made look heavenly. Thanks for visiting Savor Culture!