Fiddlehead Tomme is produced at Boggy Meadow Farm, located in a stunningly beautiful area on the banks of the Connecticut River in New Hampshire. There has been a farm on the site for centuries, and a dairy farm for as long as anyone can remember, but it is only in the last few years that cheese has been made there.
Records show that Jonathan Mason, a retired United States Senator from Massachusetts, purchased Boggy Meadow Farm in 1822, and the 400 acre farm has been owned and operated by his descendants ever since.
Milk for production comes from the farm's own herd of 200 Holstein and Brown Swiss cows.
Cheese is made twice a week in the creamery, located in the converted, original, 18th century barn and farmhouse across from the dairy parlor. Boggy Meadow's cheeses are largely based on Alpine-style cheese recipes.
Made from raw milk, Fiddlehead Tomme is named after the fiddlehead ferns that grow in abundance along the banks of the Connecticut River during the spring months. The recipe has much in common with Tomme de Savoie, which comes from the Savoie region of France. However, Fiddlehead Tomme is cave-aged for longer - about six months - during which time the cheese is regularly brushed to help develop the brown-gray rind.
The texture of Fiddlehead Tomme is firm, close and smooth. The interior paste is creamy-white in color.
Flavors are balanced and grassy, with clean lactic notes. With age, flavors intensify and become more earthy and cellar like.