Latest News from the Farm

Dearest Quesophiles

The calves continue to roll in and we are seeing the first tricklings in new milk flow. We’ve primarily been making Abruzze Jawn and Buttercup Brie, but as it takes 6 months for Abruzze to age, you’ll be tasting these summer milk beauties come the holidays. There it is below at day 3, drying without much of a rind.
   
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Abruzze Jawn, aged 3 days

On to the Cheese:
 
Buttercup Brie: Some nice early May wheels. That typical butter and buttermilk soft deliciousness with hints of mushroom on the rind. .
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
 
Havilah: Autumn 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels.  Raw Milk.

Honeysuckle Arrives

Our avalanche of calves has started to hit! We have had 9 new calves born this week, with a possible 10th on the way today. Our milk supply will be starting to increase drastically, and we are looking forward to making the larger batches of cheese that characterize summer on a grass fed diary farm. The farmers have starting cutting hay this week, and all of our markets are in full swing. Oh yes, it is certainly the beginning of the busy season around here, and we are all eager to starting working hard to produce some great future cheese for you all. 
Here is one of our new calves, Honeysuckle, enjoying a leisurely morning in the grass. 
 

Available Cheese This Week:
 
Buttercup Brie: Some nice early May wheels. That typical butter and buttermilk soft deliciousness with hints of mushroom on the rind. Mini wheels also available.
 
Herdsman: Regular wheels from Mid January, Basket wheels a little older. Great flavors abound. January wheels are creamy, flaky, with a sour cream finish. Raw Milk.
 
Havilah:  Wonderful August and Sept 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk 
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels. Raw Milk 
 
Enjoy this beautiful weekend.
 
Paul
 

This Week In Cheese!

It was another week of Buttercup Brie and tomme-style cheese making this week. Speaking of tomme, the basket-style Herdsman is tasting really great right now. They date from last November and December, so age helps. A dense and fudgy texture – toothsome, it really sticks around to remind you of all it’s good raw milk, farmhouse flavors. Sweet notes, toasted walnut, rye and lemon come to mind. (I endorse this cheese 🙂
 
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Cheese:
Buttercup Brie: Some nice early May wheels. That typical butter and buttermilk soft deliciousness. We have a few super-mini market wheels headed to farm markets this week for $4 each.Keep an eye out!
 
Herdsman: Regular wheels from Mid January, Basket wheels a little older. Great flavors abound. January wheels are creamy, flaky, with a sour cream finish. Raw Milk.
 
Havilah:  Wonderful August and Sept 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels.  Raw Milk 
 
Enjoy your weekends. Looking forward to seeing you!
 
Paul

Foraging the Farm

Last September we collaborated on a Foraging Class that included a four course wild food tasting menu with local chef Ben Walmer. It was so well received that we promised to forage again in spring!

foraging

Learning about wild edibles, and the sustainable way to harvest them, gets you out into the woods and fields, focusing on the myriad types of green and woody things around us. Perhaps foraging won’t make a dent in urban food desserts anytime soon. However, the change in mentality, the idea that healthy food doesn’t have to be expensive or come from a fancy store, is a big leap in the right direction.

Someone pointed out to us that our foraging class was scheduled for Memorial Day weekend, so by popular demand we have moved it to the following Sunday, June 5. We’ll take you on a walk out onto the farm, talk about wild edibles, and show you what’s popping up right outside our own backdoor.

Be prepared to eat tasty bites! BYO…http://www.shopcherrygrovefarm.com/product-p/cl-hs16.htm)

Putting the Grass in Grass-fed Milk

Dearest Quesophiles,
 
With the cows out on pasture we are really starting to see the seasonal change in our milk. After a long winter, I was starting to forget how great the milk looks when the cows are grazing, beautifully yellow-hued with deep golden cream. The flavor is also fantastic, and since they have been on pasture, I’ve been drinking copious amounts of it with my breakfast.
 
Yes, spring is very much in the air on the farm. The apples are blossoming, the dandelions are going to seed, and there are people strolling the fields as they wander the farm (which is open to visits 7 days a week, btw). The sweet peas and broccoli rabe in our kitchen garden are growing taller by the hour, the garlic has awoken from its winter slumber, and is a few feet tall now. It is certainly an exciting time to be on the farm.
 
Below is a batch of Buttercup in the morning light on day two of production. On the second day Buttercup Brie is carefully salted, weighed, and it’s acid level measured before it is stowed away to begin the transformation from bland curd to buttery, fluffy goodness. 
 
Buttercup Brie, Day Two.

Buttercup Brie, Day Two.

Cheeses of the week:
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels 2015. Raw Milk.
 
Buttercup Brie: Limited availability. This batch is from 3/15/16. Notes of cultured cream and buttered button mushrooms.
 
Herdsman: Wheels from November. Nice wheels with creamy farmhouse flavor. 3-4 # baskets too from Sept/October have a really nice piquant quality. Raw Milk.
 
HavilahSept/ October 2014 batches. Caramel, grass, pineapple, hints of hazelnut, lasting, unfolding flavors. These are some really wonderful batches. Raw Milk.
 
Lawrenceville Jack: Our usual creamy grass-fed, mac n cheese buddy. Fall batches, well balanced. Raw Milk.
 
Enjoy your weekend! Thanks for supporting our farmstead cheeses.
Paul

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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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