Our Cave to Co-op for October 2025 is Swallow Tail Tomme from Stony Pond Farm in Enosburg Falls, Vermont.
Stony Pond Farm is a family-owned, certified organic farm owned and operated by Tyler and Melanie Webb in Enosburg Falls, Vermont. Stony Pond Farm is also a Brand Partner with the Northeast Organic Family Farm Partnership (NOFFP).
Tyler and Melanie revived the 260-acre farm in 2004, raising a diverse herd—including Jersey, Devon, Ayrshire, British White, and crossbred cattle—on rotationally grazed, nutrient-rich pastures. Since 2019, they have crafted small-batch, cave-aged cheeses such as Swallow Tail Tomme, developing complex flavors that reflect the farm’s commitment to quality and sustainability. At the farm, they produce high-quality milk, artisanal cheeses, and naturally raised 100% grass-fed, grass-finished beef.
If you were to ask a cheese pro what a tomme is, they’d likely answer the lines of: it’s a relatively small format natural rind farmer’s cheese. Another answer might be that Tommes refer to small cheeses made in the summer months while the ruminants are out grazing on fresh grass. Both definitions would apply to Swallow Tail Tomme.
Swallow Tail Tomme is named after swallows that swoop and dive over the fields at Stony Pond, controlling pests that would bother cows and humans alike.
Swallow Tail pairs well with Chenin Blanc & Pinot Noir wines; Saison beer, dry hard cider, apples, pears, honey, fig jam, and sourdough.
Swallow Tail Tomme has been featured as a Cave to Co-op cheese in the past. You’ll find more recipes here.
Stuffed Chicken Roulade
Makes 4 servings
Ingredients
8 oz Swallow Tail Tomme, grated
2 T fresh parsley, chopped
1 T fresh thyme, chopped
1 T fresh rosemary, chopped
1 garlic clove, minced
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
2 T olive oil
½ cup dry white wine
½ cup chicken broth
Directions
1. Prepare the Chicken: Preheat your oven to 375°F. Place the chicken breasts between two pieces of plastic wrap or parchment paper. Gently pound them to an even thickness of about ½-inch.
2. Make the Filling: In a bowl, combine the grated Swallow Tail Tomme, chopped herbs, minced garlic, lemon zest, salt, and pepper.
3. Assemble the Roulades: Place a generous spoonful of the cheese mixture in the center of each chicken breast. Carefully roll up the chicken, securing the ends with toothpicks.
4. Sear the Roulades: Heat the olive oil in an oven-safe skillet over medium-high heat. Add the chicken roulades and sear until golden brown on all sides, about 5-7 minutes.
5. Pour the white wine and chicken broth into the skillet around the chicken. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the filling is melted and bubbly.
6. Remove the toothpicks and slice the roulades into medallions. Serve with roasted vegetables or a fresh green salad.
