Nine Pastures · #02 · West Bengal
Kalimpong Tomme
Cow · Brushed Rind
Brushed rind, springy paste, gentle hazelnut. The Himalayan cheese India has quietly been making since the missionaries arrived.
Cut with: Manikya, Ragi Miche
cheese
9 PASTURES · AGED 24 HRS TO 18 MONTHS
Traceability Passport
Every cheese carries an on-chain record.
The code printed on each bottle is unique to that unit. Scanning it opens the complete verification ledger: grower, stone mill, fermentation period, oak resting, and bottling date.
Most recent lot bottled 18 November 2027, grown by Meera Chaudhary at Jalore, Rajasthan.
The 5-Stage Craft
How this cheese is made.
Source
We buy from the grower by name, at a price agreed before the harvest, and we print that name on the back label.
Churn
Everything meets stone before it meets liquid. Slow chakki grinding, no heat, nothing stripped out by a steel blade.
Ferment
Wild where the fruit carries enough yeast, cultured where it does not. Spice goes in with the ferment, never as an essence afterwards.
Rest
Old neutral oak for the wines, closed tank for the beers, spruce boards at 12 °C for the cheese.
Seal
Bottled to order, numbered, and the passport for that individual unit minted against the lot before it leaves the floor.