Latest News from the Farm
Just back from a long sojourn to see my brother and his wife, plus an amazingly brilliant 11 year old nephew in London. SO MANY GREAT CHEESES! Got to meet up with Bronwen Percival, co-author of Reinventing the Wheel, and buyer at Neal’s Yard Dairy, a purveyor of fine (mostly) British cheeses. Reinventing the Wheel is really a must read for anyone who prizes the place of real cheese, cheese that gives meaning when eaten, in our world. It’s really made me rethink some of my opinions, and is the best non-instructional cheese book I’ve come across in 10 years.
One thing that struck me across the pond was acceptance and enthusiasm for a range of natural rinds, be they on bloomy rinds, hard cheeses, and in between. (See below.)
Note the raw milk farm camembert, bottom right, (its one wheel) full of creases, and lines. And the various British raw milk lactic cheeses, and the rind on a Cheshire.
My point being: embrace the mold folks. It’s not dangerous, and it many cases it is what makes the cheese. Feed your customers real, ripe farm cheese so they know what a live thing looks and tastes like.
And now off my high horse: We have batches of BOTH Buttercup and Mooncakes that are delectably ripe right now. Crazy Pauly is putting MOONCAKES ON SALE!
Plus there is the newest iteration of Bette Davis Eyes, pleasantly outstanding and all for your delight!
Trilby: TRILBY! Everyone’s favorite boozy little stinker. (In case you’ve forgotten, Trilby is a small format cheese washed in Dad’s Hat delicious Rye Whiskey and then wrapped up like a precious present in apple brandy soaked fig leaves.) It’s flavor is big, bold, sweet, vegetal, boozy and complex. Pasteurized
Rarebird: Just a select few wheels left. First of all, the paste is unctuously buttery… it literally melts in your mouth. AND THE FLAVOR…! Our tasting notes for this one include everything from beef stock and mushrooms to shellfish and broccoli rabe. Every single bite is something different and the flavor is about as episodic as Star Wars. This is a beautifully complex batch that’ll go perfectly with everything. Raw Milk.
Buttercup Brie: The return of everyone’s favorite. Grassy, buttery, decadent! Mushroom butter and forest funk under the rind Pasteurized.
Mooncakes, Mooncakes, Mooncakes! A wilder, limited version of our Buttercup Brie. It features a smorgasbord of penicillium mold strains in addition to the pure-white that we’re accustomed to. PLUS, we’ve added a dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. What you’ve got here is the unctuous butteriness of our standard Buttercup plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mhmmmm….sea of butter. Pasteurized.
Bette Davis Eyes
A new batch, decidedly better, and creamier, than the last. Sean continues in heroic efforts to hone in on this lil number. Now for our 2018 resolution: wood shelves! Mad fudgy, gorgonzola-esque, mint garden and light mineral earthiness. Raw Milk.
Available now in petit wheels made in late July. They’re dense and cheddary in texture, with that nutty, grassy tang that everyone loves about Herdsman. A little taste of summer to brighten up the impending chill. Notes of candied lemon and horseradish. Raw milk.
This cheese just gets better and better over the years. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course, butter. Raw milk.
As always, get it before it’s gone… Prototypical Toma wheels. Slight paste break-down underneath the beautifully sunset hued rind. Endlessly snackable, crowd pleasing, meltable with a pleasant lemony zip, and savory finish. Raw milk.
Always grateful for your support.
Kohlrabi the cow says to eat more cheese.!
Hello, hello. Ho Ho Ho. Happy holidays. Its the countdown to Christmas (and New Years)!
Hopefully, this finds you adequately egg-nogged and ready to face what is undoubtedly one of the busiest times of the year. But fret not, we have some deliciously special holiday offerings to share with you, your friends, and loved ones. Give a warm season’s greetings to the return of Rarebird and Bette Davis Eyes!
CHEESE! CHEESE! CHEESE!
Rarebird: The cheese that definitely keeps on giving! First of all, the paste is unctuously buttery, it literally melts in your mouth. AND THE FLAVOR! Our tasting notes include everything from beef stock and mushrooms to shell fish and broccoli rabe. Every bite offers something different with flavors about as episodic as Star Wars. This is a beautifully complex batch that’ll go perfectly with everything Holiday. Raw.
Buttercup Brie: The return of everyone’s favorite. Grassy, buttery, decadent! Why be nice when you can be naughty? Pasteurized.
Mooncakes, Mooncakes, Mooncakes! A wilder, limited version of our Buttercup Brie. It features a smorgasbord of penicillium mold strains in addition to the pure-white that we’re accustomed to. PLUS, we’ve added a dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. What you’ve got here is the unctuous butteriness of our standard Buttercup, plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cavey-mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mhmmmm….sea of butter. Pasteurized.
Similar to Herdsman but with a frat party, hoppy-edge from the lager used in the wash. Sharp n sweet, flaky texture. Late June milk, a lil slice of summer party. Raw Milk.
Bette Davis Eyes
This is a decidedly rustic blue. Did someone say Ovaltine?! Fudgy texture with a host of malty notes and overtones of earthiness and slate. This would be great partner to the dark beers of winter or a port wine. Try on a broiled cheesey toast with mushrooms and thyme.
Available now in petite, personal-sized wheels made in late July. They’re dense and cheddary in texture, with that nutty, grassy tang that everyone loves about Herdsman. A little taste of summer to brighten up the impending chill. Notes of candied lemon and horseradish. Raw milk.
This cheese just gets better and better over the years. Pictured below are some tasting notes from recent Official Tasting Panels. Raw Milk.
Full Nettle Jack, Lawrenceville Jack, Jack Reserve, and what will likely be your only week chance at Abbruzze Jawn till May/June.
HOOO HOOO HOOOO! Merry Christmas and Happy Jack. The rare and the illusive make a special Holiday appearance for one week (maybe two) only. Get them while you can for your holiday cheese plates, or you’ll start the new year full of regret. Raw Milk.
Consider our Havilah with a cider on the sweeter side, or with that old fashioned. Better still perhaps caramelize some onions with cider and back with thinly sliced potatoes adorned with Rarebird. Everyone always lumps Chardonnay with bloomies, but how about a nice stout with our Mooncakes? In any case, the days may be getting shorter, but that’s all the more reason to embrace the holiday and EAT MORE CHEESE!
CHEESE! CHEESE! CHEESE!
Mooncakes, Mooncakes, Mooncakes!
Our friendly blue and light grey penicilliums and few errant blues decided to visit our bloomy room and what a gift they gave us! Mooncakes is essentially our Buttercup, but with non-pure snow white rind and a changed aroma. Distinctly cave-y, mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mhmmmm….sea of butter. We’ve added some ash to these to give them greater visual Also, tiny lil third pounders available too in addition to standard brie sizes. Pasteurized milk.
August/Sept 2016 batches. Sweet and pinneaple-y aromas, but flavors of a beefy sunday roast with Yorkshire pudding. Raw milk.
VERY LIMITED. Beautiful pinkish orange shaded wheels, nice and beefy, roasted peanut and cashew flavors. Perfect for melting or snacking. Raw milk.
We will also have Lawrenceville Jack, Full Nettle Jack, and Buttercup Brie in the farm store. Look for some intriguing releases a little closer to the holidays!
Thanksgiving is right around the corner! Don’t forget to pre-order your pasture-raised heritage turkey from the farm. Come in to the store, or call us. Store staff will walk you through the details, take your name, and a deposit.Pick up days are the Monday and Tuesday before T-Day.
Our Bourbon Red and Royal Palm turkeys are smaller than a store-bought Butterball, but the taste of a pasture-raised bird is sublime. This will be our last year raising heritage turkeys so don’t miss your chance to taste the difference!
Cooking a pastured turkey is also a little bit different. For cooking tips, visit our Roasting a Pastured Turkey with hints from our grass-fed guru, Shannon Hayes.
Music by The Jersey Corn Pickers
The Cake Off: An Olde Fashioned Baking Competition
Cheesemaker’s Presentation in Cottage
Jammin’ Crepes and Mama Dude’s Food Trucks
Beer by Flying Fish to help Farmers Against Hunger
Vendors this year include:
- Cherry Grove Organic Farm (veggies)
- Mecha Artisan Chocolates
- Unionville Wines
- Wildflour Bakery and Cafe
- Mother Tree Collective’s DIY Body Scrubs
- Lori Lee Books
- Pinelands Basketry
- Get Sharp Knife Sharpening
- Birds and Bees Farm
- Tracy Ashcroft Antiques
- Mercer County Master Gardeners
- Jessica Yeager, Culinary Nutrition Educator
Cows Parade around 4pm (on cow time)
Bonfire is 5-7pm with s’mores by Mecha!