RAW TOM “Bruny Island”

Origin: Bruny Island

Milk: Raw Cow

Rennet Type: Non Animal rennet

Style:Semi Hard

Classification: Artisan

Shelf Life: 7 - 10 days, this product is cut to order

Goes well with: Crusty bread, sliced cured meats and cornichons

Similar cheeses: Tomme de Savoie

Tasting Note for Raw Tom Cheese from Bruny Island

Raw Tom is an exquisite cheese originating from Bruny Island, a picturesque locale situated just off the southern coast of Tasmania, Australia. This cheese stands out for its use of raw, unpasteurized cow’s milk, making it a member of the uncooked, pressed cheeses category. Notably, during its production, the cheese never exceeds 40 degrees Celsius, a practice that honors the internal temperature of the animal, slightly higher than humans at 37 degrees Celsius. This temperature control is essential for nurturing the milk’s microbial flora and enriching the cheese’s distinctive character.

Echoing the traits of the French Tomme de Savoie, Raw Tom boasts similar flavors and textures, presenting a treat for cheese aficionados. Aged for approximately eight months, Raw Tom unveils a rich flavor profile that harmoniously blends the nuttiness of hazelnuts with a subtle acidity, reminiscent of yogurt. This combination lends the cheese depth and a lasting taste, elevating Raw Tom beyond mere sustenance to an experience to be savored.

Bruny Island is recognized as a pioneer in Australia for its production of cheese from raw milk. The island’s first foray into this arena was with the C2 Raw Milk cheese, a cooked, pressed variety that underwent thermal treatment. In contrast, Raw Tom represents an advancement in Bruny Island’s cheese-crafting journey, offering a genuine raw milk cheese experience that meticulously preserves the natural microflora and essence of the cheese.

In addition to Raw Tom, Bruny Island produces Raw George, akin in spirit but with a flavor profile that veers towards that of a cheddar. Both cheeses are celebrated for their unique flavors, underscoring Bruny Island’s mastery in cheese making.

The crafting of such cheeses in Australia is especially commendable given the stringent regulations governing raw milk cheese production. Each batch is subjected to thorough testing, accompanied by detailed records of production stages, pH levels, and more. This demanding process is not widely adopted, but Bruny Island’s dedication to pushing the boundaries of Australia’s cheese culture while adhering to regulatory standards is praiseworthy.

At K-sein Fromagerie, we are delighted to showcase Raw Tom and earnestly recommend it to anyone in search of an authentic and rich cheese experience. Supporting producers who are committed to making high-quality raw milk cheeses is our pleasure, significantly enhancing the diversity and sophistication of Australia’s cheese offerings.

A little history about Bruny Island.

Founded by Nick Haddow in 2003, Bruny Island Cheese Co. was started after Nick spent 10 years working with specialist cheese makers in many different countries around the world.

Nick is a staunch traditionalist, who recognises that great cheese was made for centuries before modern technology played a role and believes passionately in the old way of making and maturing cheese. For him and Head Cheesemaker Luke Jackson, cheese making is a pursuit of integrity and flavour.

Made and matured using traditional techniques, our range of cheeses changes seasonally and are highly regarded as being some of the finest artisan cheeses made in Australia. We want our cheeses to reflect the seasonal nature of our Huon Valley dairy farm and our herd of rare breed cows. We want our cheeses to show a distinctly Tasmanian character.

Dietary

Ingredients: Raw cow's milk, salt, cultures, non animal rennet.