Sagan

A rustic tomme with a beautifully patterned natural rind.

~8 oz wedge.

We try our best to to keep our wedges as close to 0.5 lbs each. Due to the variations when hand cutting and sealing, your wedge could be between 0.45-0.55 lb.

Flavor & Pairings

The flavor is earthy, grassy and slightly tangy with a creamy mouthfeel. This cheese pairs well with white wines, ciders, fresh strawberries, honey, sourdough bread, and pickles.

The Rind

The eye-catching (and edible!) rind is reminiscent of woven-reed cheese forms that were once common in cheesemaking. It can contain a variety of colors from the natural molds and bacteria present in the cheese cave: brown, gray, black, blue, white, and pink among others.

The Paste

The paste of Sagan is a medium firmness with color varying from white to golden. The color variation is dictated by whether the cows were on fresh pastures rich in beta-carotene in the summer months or dried hay in the winter months. A small number of mechanical/gas holes will be seen.

Behind the Name

The astronomer and science writer Carl Sagan first inspired Liz’s love of science which led her towards a career as a medical provider and later a farmer and cheesemaker.

Ingredients

Raw Jersey cow milk (Cedar Mountain Farm in Hartland, VT), salt, calf rennet, and cultures.