Latest News from the Farm

Pork Roasts for Pulled Pork On Sale Through July

Summer means barbecues, in the backyard, on the boat, at the beach, on the deck. Hanging with friends and family… fresh tomatoes, corn, watermelon, peaches… and sweet savory barbecue sauce.

slow cooker pulled pork

Sublime Pulled Pork

A slow cooker pulled pork is a great way to feed a crowd, and since you can make it in advance, you get to take off the apron and spend time with your guests.

Our whey-fed pork butt and shoulder roasts are on sale through July at 15% off the regular per pound price. Come into the farm store or ask our market staffer at your local farm market to bring one for you!

We’ve included a recipe here to give you a good start. There are interesting variations for the cooking liquid including root beer, pernilla, and sweet spicy vinegars. Try something new!

Tag us @cherrygrovefarm with pics of your summer fun.

Notes From the Vat

 

The ladies headed in for milking.

The ladies headed in for milking.

Those ladies pictured above are starting to produce more milk. That increased milk production means more cheese! We made a big ol’ batch of Buttercup Brie Friday and we’ve made a few larger batches of flavored Jack to put away for the holiday season. We also used some of that grass-fed goodness to make a batch of Herdsman baskets which we just caved today. These guys should be ready in the fall.

basketwheels

Hope everyone had a chance this holiday weekend to eat something delicious and local! Some splendid summer ideas: Toma-stuffed squash blossoms! Herdsman melted over a burger! Havilah grated over corn and garlic scape pasta! All of the above!

CHEESE! CHEESE! CHEESE! 

Buttercup Brie
Tastes how it sounds. Like pure cultured butter. With a slight hint of mushroom under the rind. Pasteurized.

Rarebird
The thrush alone declares the immortal wealth and vigor that is in the forest… Whenever a man hears it he is young, and Nature is in her spring; whenever he hears it, it is a new world and a free country, and the gates of heaven are not shut against him.” – Henry David Thoreau 

Washed in Berliner Messe from Referend Bier Blendery. Squidgy texture with a porky, savory flavor. Yeasty, fruity notes towards the rind. Raw.

Wild Bird
Rarebird with a wild natural rind. Custard-y, reminiscent of torta-style cheeses. Citrus-y in the paste with savory notes under the rind. Raw.

Havilah
Reserve batches from Summer/Fall 2015 showing flavors ranging from caramelized onions and broth to brown sugar and candied orange peel. Batches from early Spring/Summer 2016 with notes of malt, beef stew, mushroom and toasted brioche. Nice balance of sweet and savory. Raw.

The Ploughman
Crumbly and yoghurt-y with hints of lemon. Think Lancashire or Wensleydale. Raw.

Herdsman
Full wheels from the winter with notes of walnut and herbs. Wonderfully dense and creamy. Raw.

Harvest Tomme
Winter batch of our ashed tomme. Pretty white interior with a line of ash running through the middle. Savory with flavors of roast meat and cracked pepper with a buttery crumble. Raw.

Toma
February and early March batches with notes of cured meat, orange blossom and lemon zest. Raw. 

Notes From The Vat!

Trilby is back!

After a seemingly interminable 60 day aging period, a very special raw milk batch of Trilby is finally legal! These plump whiskey-washed rounds are in eat-it-now condition – some gooey and rich and others dense and fudgy…ALL DELICIOUS. To add some seasonal flare we’ve wrapped the little guys in Dad’s Hat Rye Whiskey-soaked leaves – hop, fig or grape. The perfect late Father’s Day gift for those procrastinators amongst us, or bring along this beefy, boozy companion to your next early summer bbq/picnic/potluck/cheese-swap.

trilbyquarters

And now, the CHEESE!

Trilby
A special raw milk batch. Washed in Dad’s Hat Rye and then wrapped in whiskey soaked leaves. Beautiful mixed-mold on the rind. Fruity, boozy, beefy with hints of rye and caraway. Texture ranges from dense and fudge-y to ooze-y and rich. **VERY LIMITED STOCK** Raw.

Buttercup Brie
Our classic brie is back. Mild and buttery with an earthy, slightly mushroom-y rind. 
Mini & Standard wheels. Pasteurized.

Rarebird
The thrush alone declares the immortal wealth and vigor that is in the forest… Whenever a man hears it he is young, and Nature is in her spring; whenever he hears it, it is a new world and a free country, and the gates of heaven are not shut against him.” – Henry David Thoreau

Washed in Berliner Messe from Referend Bier Blendery. Squidgy texture with a porky, savory flavor. Yeasty, fruity notes towards the rind. **LIMITED STOCK** Raw.

Wild Bird
Rarebird with a wild natural rind. Custard-y, reminiscent of torta-style cheeses. Citrus-y in the paste with savory notes under the rind. **LIMITED STOCK** Raw.

Havilah
Reserve batches from Summer/Fall 2015 showing flavors ranging from caramelized onions and broth to brown sugar and candied orange peel. Batches from early Spring/Summer 2016 with notes of malt, beef stew, mushroom and toasted brioche. Nice balance of sweet and savory. Raw.

The Ploughman
Crumbly and yoghurt-y with hints of lemon. Think Lancashire or Wensleydale. Raw.

Herdsman
Full wheels from the winter with notes of walnut and herbs. Wonderfully dense and creamy. Raw.

Harvest Tomme
Winter batch of our ashed tomme. Pretty white interior with a line of ash running through the middle. Savory with flavors of roast meat and cracked pepper with a buttery crumble. Raw.

Toma
February and early March batches with notes of cured meat, orange blossom and lemon zest. Raw. 

Happy eating!

It’s Official! Welcome Tumnus!

Our newest addition to the menagerie has been christened officially!

After all votes were counted, 120 in all, the winning choice for our little calico dwarf Nigerian kidlet is Tumnus.

Tumnus is a much loved character in C.S.Lewis’ Narnia books. We may now have to buy him an umbrella and put in a lamppost!

IMG_6253.medium

Notes From the Vat

Rumor has it, we may even glimpse the sun for a few moments this week! Reminiscent of the sun, these goldenrod wheels of Havilah from Spring/Summer 2016 are showing fantastic depth of flavor right now. Notes of caramelized onions and beef stew abound – kind of like french onion soup in a bite, but without all the braising and roasting and simmering! While we’d love to hang onto them for another 6 or 12 months we think they’re pretty darned good as is.

Make Havilah while the suns shines, and the grass grows!

Make Havilah while the suns shines, and the grass grows!

CHEESE! CHEESE! CHEESE! 

Buttercup Brie *LIMITED AVAILABILITY*
Late April batches. Young! Mushroomy and soft towards the rind with a firmer, lactic core. 
Pasteurized.

Havilah
Reserve batches from Summer/Fall 2015 showing flavors ranging from caramelized onions and broth to brown sugar and candied orange peel. Batches from early Spring/Summer 2016 with notes of malt, beef stew, mushroom and toasted brioche. Nice balance of sweet and savory. Raw.

The Ploughman
Crumbly and yoghurt-y with hints of lemon. Think Lancashire or Wensleydale.
Raw.

Herdsman
Full wheels from the fall/winter with notes of walnut and herbs. Wonderfully dense and creamy. Basket wheels from the winter are more bright and lactic with notes of creme fraiche and black pepper. Raw.

Harvest Tomme
Winter batch of our ashed tomme. Pretty white interior with a line of ash running through the middle. Savory with flavors of roast meat and cracked pepper with a buttery crumble. Raw.

Toma
February and early March batches with notes of cured meat, orange blossom and lemon zest. Raw. 

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1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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