Cricket Creek Tobasi

$37.00/Lb


Inhale and recall the scent of woodsy summer barbecues, mushrooms emerging out of fresh earth, and of course the scent of ballpark peanuts, and you'll be in the right mindset to enjoy Cricket Creek's Tobasi. Originally created as a Taleggio, this dusty orange washed rind has the same custardy, creamy consistency, but takes on a flavor of its own. The raw cow's milk melts in a buttery consistency, the flavor reminiscent of sweet cream whipped together with freshly picked morels. Beneath, a hidden meatiness emerges briefly, like applewood smoked bacon, which gives way to peanut notes - a Chardonnay brings out that woody nuttiness, especially with a bit of Speck sliced on the side.


Just the Facts

Country
United States
Region
MA
Milk Type
Cow
Pasteurization
Raw
Rennet Type
Microbial
Age
2-4 months

Pour a glass of...
  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.

    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne



    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.

    Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.



    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Farmhouse Ales & Sours

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.

    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.