Twig Farm is a small goat dairy and cheesemaking business run by Michael Lee and Emily Sunderman. Located in West Cornwall, Vermont, about ten miles south of Middlebury, the 20 acre farm was established in 2005 and produces aged, raw milk goat cheeses.
Having worked as an apprentice at Peaked Mountain Farm in Townsend, Vermont, Michael manages the goats, and produces and ages the cheese. Emily manages the business and marketing for Twig Farm and simultanously works as an analyst for a publishing company.
Twig Farm has a herd of 25 milking does, most of which are Alpine, though there is one Nubian and a few Saanens.
Twig Farm Goat Tomme is made from the milk of the goats at Twig Farm, supplemented with some milk from a dairy owned by Dan Robertshaw, near Bridport. The milk all comes from pastured goats.
The Tommes are matured for at least 80 days and are covered by a fairly dense, but not thick, gray-brown rind that encases an ivory, cream-colored paste.
Flavors are sweet and mellow, with distinct notes of grass, hay and nuts.