Tobasi is a wash rind farmstead cow milk cheese from Massachusett’s Cricket Creek Farm. The farm is on land designated for agricultural use so when the Sabot family purchased it in 2002 they converted what was once used for a much larger dairy operation into a sustainable farm with a dedication to superior quality, from a smaller herd. Tobasi is crafted from raw milk and aged three to four months. The paste is semi-soft and buttery, with earthy meaty aromas and flavors. Tobasi is one of the greatest cheeses of its type produced anywhere today.