Toluma Farms is a 160-acre Certified Organic farm in West Marin, CA. It was founded in 2003 by owners David Jablons and Tamara Hicks, who restored a defunct cow dairy near Petaluma, CA, populating it with goats and sheep. They began selling milk to Redwood Farm and Creamery in 2007. In 2013, the 2-year process of building an on-site creamery (Tomales Farmstead Creamery) at Toluma Farms was completed, and Kenne was released as the creamery’s first cheese.
David and Tamara traveled several times to Italy to witness production of their favorite cheeses, and were particularly inspired by La Tur. Tomales Farmstead Creamery cheesemaker Anne Marie, who had worked at various farmstead creameries in France, was also inspired by the cheeses she made there. Kenne is a blend of these ideas.
Milk for Kenne is sourced from a herd of 200 goats, comprised of Saanen, Alpine, La Mancha, Oberhaslis, Tobbenberg and Nubian breeds.
Fresh young Kenne squares are dry salted and left to age for two weeks, during which they’re turned and flipped periodically.
Kenne’s interior paste is delicate, and its thin rind adheres well to the cheese. Its flavor is mild and lactic, with notes of cream and yeast. There is a faint hint of citrus on the finish.
Kenne pairs well with fruit preserves, chutneys and salted nuts.