Fromage of the Day, 12.14.11: Tomme Dolce

Fromage of the Day, 12.14.11: Tomme Dolce.  Sweet, subtle, and kind of insanely seductive, this firm cheese is made from goat’s milk and rubbed with plum conserve and plum brandy as it ripens.  It’s made in Petaluma California by Soyoung Scanlan and makes an excellent next step up after goat’s milk gouda begins to bore your taste buds.  It pairs well with your favorite Pilsner, a Post Stones Chardonnay, or very very dry cider.  If it was a Jenny Scheinman band, it would be Mischief and Mayhem, sonically big and round.  The Joy of Cheese wishes everyone Happy Holidays.  The January Events will be announced next week.


About jmartin437

I've worked in and around the world of high end cheese for 27 years. I've been everything from a department manager who hired and fired and trained staffs to a weekend warrior who shows up ties on an apron the middle of a rush and talks to customers and cleans up the place. I enjoy it all, and I especially like my current situation conducting informal seminars about cheese at area bars and in class at the 92nd St. Y. The current schedule is always up at In addition I conduct private events that are perfect to lead off birthday parties for foodies and sommeliers and also they make great entertainment for corporate team building events and associates meetings at law firms. In addition, I've been a freelance journalist for 27 years. Currently my profiles of leading musicians and filmmakers appear in the Wall Street Journal and I also wrote about sports for the Root, and for five loooong years, which included the entirety of the Isiah Thomas Knicks era, I wrote about the NBA for the New York Sun. I enjoyed writing about basketball so much that I now do it here at rotations for free.
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