Landmark Creamery is jointly owned and operated by Anna Thomas Bates and Anna Landmark. This Basque style sheep’s milk tomme is therefore named for both of them!
Stylistically, this belongs with the mostly sheep but sometimes mixed milk tommes made by shepherds in the Pyrenees while up in the mountains during the summertime. This makes it a sister cheese to the transhumance tradition in the world of Gruyere - for centuries, if not millennia, shepherds have led flocks into the higher reaches of the mountains for beautiful mountain pasturage. The cheeses made in the mountains need to be durable for the journey back down, either for storage or to market. Anabasque pays homage to that tradition. It is rich, sheepy, and savory.
Cheese Care
