Cave to Co-op, October 2025

This Month’s Selection:

SWALLOW TAIL TOMME from STONY POND FARM • Fairfield, VT

A raw, Jersey-milk cheese with buttery, mild herbal notes and a creamy texture
 

Stony Pond Farm is a family-owned, certified organic farm owned and operated by Tyler and Melanie Webb in Fairfield, 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 like Swallow Tail Tomme, developing complex flavors that reflect the farm’s commitment to quality and sustainability. At the farm they produce high-quality fluid 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 give an answer along the lines of: it’s a relatively small format natural rind farmer’s cheese. Another answer might be: Tommes refer to small cheeses made in the summer months while the ruminants are out eating 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 cow and human 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. For more recipes, click here.

Check out the recipe below!
 


Stuffed Chicken Roulade

Makes 4 servings

Ingredients: 

  • 4 boneless, skinless chicken breasts
  • 8 oz Swallow Tail Tomme, grated
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 garlic clove, minced
  • Zest of 1 lemon
  • Salt and freshly ground black pepper (to taste)
  • 2 tbsp olive oil
  • ½ cup dry white wine
  • ½ cup chicken broth
     

Instructions:

  1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap or parchment paper. Gently pound them to an even thickness of about 1/2 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. 


Cave to Co-op is a partnership between Provision International and the Neighboring Food Co-op Association (NFCA) to support local, artisanal cheese producers in our region and make their products more easily available to co-op shoppers.  The NFCA is a network of more than 35 food co-ops in our region — including yours — that are working together to advance their vision of a thriving regional economy, rooted in a healthy, just and sustainable food system and a vibrant community of co-operative enterprise.  For more information, please visit www.nfca.coop.

 

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