Assa

Producer

Tomales Farmstead Creamery

Country

United States

Region

California

Size

7.5 in diameter x 2 in height

Weight

2.5-3.5 lbs

Website

www.tolumafarms.com

Milk

Goat

Treatment

Pasteurised

Classification

Firm

Rennet

Animal

Rind

Natural
Flavor Added

Husband-and-wife duo David Jablons and Tamara Hicks purchased Toluma Farms’ 160 acres of rolling green hills in 2003, and began sheep dairying on the property four years later. In 2012, with some help from local grants and organizations, the couple built Tomales Farmstead Creamery and began making cheese. Today the repertoire includes goat, sheep, and mixed-milk cheeses, made using farmstead milk from Toluma’s 100 East Friesian sheep and 200 goats.  Creamy Jersey cow’s milk is also sometimes used, sourced from a neighbor’s farm two miles down the road.

Like all of the Marin County-based creamery’s cheeses, this one’s name, which translates to “woman,” draws from the language of the coastal region’s original inhabitants: the Miwok. “From everything we’ve come to learn about this tribe we know they took excellent care of the land,” says Hicks. “Since we have so many school age tours, we wanted to educate people about those who lived on this land and had such great respect for it—and also teach some of the few words that are still known.”

These rustic little goat’s milk wheels are aged from six to nine months, during which they’re washed in a solution of cultures and brine every couple of weeks. Before sale, they undergo a final washing in chardonnay from California’s Balletto Vineyards.

Tasting Notes

With a flaky, dense paste surrounded by a smooth stony rind, Assa is goaty on the nose with hints of minerals, yogurt and wine. On the palate, bright flavors of berries and cream predominate, growing earthier towards the rind and hinting at roasted cashews.

Pairings

Pair Assa with Balletto Vineyards or another Chardonnay—or simply serve with fruit (Fuji apples, Gravenstein apples, or pears).