Ooouuumami

• Raw grass-fed cow’s milk 

• Rustic mixed rind 

• Semi-soft tomme (think tomme crayeuse!) 

• Aged 2-4 months, seasonal

Oooumami started life as a raw milk version of Buttercup Brie in 2013, but it has taken on an identity all its own over the years. These unique wheels have gorgeously wild rinds dappled with patches of white, brown, gray, and blue native flora. Our cheesemakers typically notice wild mushroom, cultured butter, roasted autumn squash, pink peppercorn, and milk chocolate tasting notes.

Oooumami has a “layer cake” texture with a luscious, custardy cream line and a tangy, crumbly interior. It’s the best of both worlds! The texture softens as it ages and the mushroom aroma becomes deeper.

Made only a handful of times each year in late summer and fall, raw milk Oooumami is a beautiful expression of our terroir.

Pairing suggestions:

• On the cheeseboard: sautéed mushrooms with thyme and sage, chicken or goose liver paté, rosemary crackers or bread, roasted Brussels sprouts, olives, honey, toasted hazelnuts

• In the glass: dirty martini, light red wines such as Beaujolais, heavier white wines such as Chardonnay, dry ciders

• In the N/A glass: hot chocolate, coffee, olive brine spritzer, cranberry juice, flavored seltzer

Storage: Store Oooumami wrapped in cheese paper in a humid part of your refrigerator, such as the crisper drawer, for about one week.