ACS CCP® Pat Polowsky presents Alpine Saturday:
Today on Alpine Saturday: Alpha Tolman from Jasper Hill.
Alpha Tolman is inspired by cheeses such as Appenzeller. It’s a cooked/pressed-curd cheese, as is the custom for Alpine cheese. This, combined with its moderate levels of acidity, lead to an elastic texture perfect for eating as a table cheese or melting in a cooking applicationQuick Facts
Milk: raw cow
Format: 22 pound wheel
Age: 8-12 months
Rennet: traditionalThe flavor of Alpha Tolman ranges from buttery, fruity, and nutty to meaty and brothy.
Fun fact: Alpha Tolman is made at JH’s satellite facility, the Vermont Food Venture Center (“a facility designed to incubate value-added projects and enrich our agricultural economy”) and then aged at the Cellars at Jasper Hill.
THIS JUST IN: THANKS TO THE GENEROSITY OF SO MANY IN OUR CHEESE COMMUNITY, OUR FIRST ACS CCP EXAM® HAS BEEN FULLY FUNDED!! Plus we are 50% toward funding a second scholarship for an ACS CCP® to attend the ACS Conference in Denver.
Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs® who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking hereand you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here.
Applications must be submitted by 5pm April 15th.