Latest News from the Farm

Surviving the Zombie Apocalypse

We are knee deep in planning our year’s classes and events. Tamara is setting up expanded cheese making sessions and we are talking with local chefs, restaurateurs, and food fanatics about collaborating on farm dinners and other educational opportunities.

Self-sufficiency seems to be the 2016 theme: home cheesemaking, DIY homesteading techniques to help you stretch the harvest, and seasonal foraging. All good skills should you ever need to survive the zombie apocalypse.

Check out our plans and register here.

 

All’s Well that Ends Well

What a weekend! We are OPEN!

Huge kudos go to our farmers for their hard work plowing and tending to the needs of the animals in our care. Thanks to diligence and care, we are all dug out and ready for the week. Come on in to the farm store for your eggs, cheese, meats, and other local products. Or come for a wintry picnic! We’ll be digging out some of the picnic tables…

IMAG0123 (1) IMAG0124 (1)

IMG_4844

Snow Days!

Happy Snow Day!
 
Our store staff are snowed in and the farm is still digging out from under last nights drifts. Lots to do with animals today to be sure all are safe and snug. We will NOT be open today. Sorry for any inconvenience.
 
We hope to have our welcome mat out tomorrow at 10am.
 
Until then, check our facebook page for a few pix from the storm.
#blizzard2016 #dayinthelife
 

Greetings from the Cheesemakers!

As this possibly-maybe-snowmageddon bears down on us we’ve been busy trying to keep our winter wonder humidity and temps from dropping too low for the cheese. Think a lot of steaming water and contraptions to spread it around. At least we are warm! I hope all of you stay warm with some spirits and alpine cheese or tomme by the fireplace.

January and February are traditionally slower sales times of year for us, but they needn’t be. Let us know if we can help you out for a menu or give you some fondue ideas for your wintry celebrations.
 
Pictured below are the hands of us cheesemakers applying smoked salt to a few gigantic raw brie destined for The Brewer’s Plate, one of our favorite Philly events. Its about beer, cheese, and pork, all supporting the cause of local food (you’re welcome, Fair Food). 
 
Thinking of a delicious spring event certainly makes us feel less frigid.
Inline image 1
 
And on to the cheese:
Buttercup Brie: We have Brie mini wheels and a limited # of heart shaped minis in the store.
 
Herdsman: September wheels. Dense and fudgy, yet rivers of cream and butter at the same time. Mini Basket 2-4 lb wheels still available.
 
Harvest Tomme: This is our version of Herdsman, available in petite .65-1 lb baskets or 3-4 lb baskets, with the added dashing panache of ash through the middle. Perfect for those exceptional cheese boards or as easy party take homes.
 
Havilah:  Wonderful late summer 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture.
 
Toma : Wheels from last October’s milk. Notes of peanut, cream, grass, and a wonderful lasting funk. Smooth, semi-soft, buttery texture with a lovely blush hued rind.  Aged about 90 days.
 
Trilby : The second batch of our newest soft ripened washed rind cheese. 
 Beefy washed rind flavors along with olive and walnut notes and a bright apple acidity replace on the rind. (Cider-washed)

Lawrenceville Jack: 
May wheels. Grassy, mild and creamy.
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Taste like summer.
 
Stay warm and happy snacking.

Greetings from the Make Room!

This week the cows have followed suit with the rest of the farm and are taking a bit of a break for the winter. They have switched over to a once-a-day milking regimen. So while we are making slightly smaller batches cheese, our farmer and milkers get a chance to breathe a little and focus on farm planning and prepping for spring. The cow’s benefit too by improved body condition and less stress. And with a touch less milk pouring in, we in the cheeseroom get our aging rooms in tip top shape for the spring, giving the cheeses extra attention as they age.
 

Buttercup Brie: Our Buttercup Brie should be on hand through Valentines Day, so you can plan a romantic tete a tete. Pasteurized Milk.

.
Raw Brie: Dwindling stock available. Have we mentioned how good they are? Lots of complex flavors, like a compound butter of wild mushrooms, and an aroma more powerful and appealing than our standard pasteurized brie. Hints of cream braised broccoli and cauliflower kickin’ around too. We don’t make these very often so if you want to see what all the fuss is about seize the day folks.
 
Herdsman: September wheels. Dense and fudgy yet rivers of cream and butter at the same time. Mini Basket 2-4 lb wheels still available. Raw Milk.
 
Harvest Tomme: This is our version of Herdsman, available in petite .65-1 lb baskets or 3-4 lb baskets, with the added dashing panache of ash through the middle. Perfect for those exceptional cheese boards or as easy party take homes. Raw Milk.
 
Havilah:  Wonderful late summer 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture.
 
Toma : We are extremely happy with the Toma batches that are coming out of our aging rooms and have gotten amazing feedback on them. Notes of peanut, cream, grass, and a wonderful lasting funk. Smooth, semi-soft, buttery texture with a lovely blush hued rind.  Aged about 90 days. Raw milk.
 
Trilby : The second batch of our newest soft ripened washed rind cheese. 
 Beefy washed rind flavors along with olive and walnut notes with a faint hint of cider spice. These are a bit brighter than our standard whiskey version, and hints of apple acidity replace whiskey spice on the rind. Pasteurized Milk

Lawrenceville Jack: 
May wheels. Grassy, mild and creamy. Raw Milk
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Taste like summer.  Raw Milk
 
Thank you all for your continued support of our farm. We look forward to seeing you soon!

> Visit our blog


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
MENU