Minnesota · United States
Prairie Tomme.
Prairie Tomme opens with the scent of fresh-cut hay and cool cellar stone, then reveals a buttery, semi-firm paste that melts across your palate with subtle nutty undertones and a whisper of grass. The flavor is mild yet complex—creamy without heaviness—leaving behind an earthy, slightly sweet finish that feels both refined and genuinely Midwestern.
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The story
How it's made.
Why it tastes that way.
Prairie Tomme is made by Green Dirt Farm in Weston, Missouri, founded by Sarah Hoffmann in 2002.
A 100% sheep's-milk tomme modeled on Paški sir and Manchego, it is slowly cooked, pressed, brine-washed, and aged at least four months to a nutty, brown-butter richness under a rustic natural rind. It placed third in Best of Show at the 2023 American Cheese Society awards.
Production · spec
- Milk
- Cow · raw
- Family
- Semi-hard
- Rind
- natural
- Age
- 3–8 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Prairie Tomme's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Prairie.
27 pairings across 8 categories.
Wine
Fruits & Jams
Where to find it
Cheese counters.
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