Latest News from the Farm
Hope everyone got a tasty respite from markets, cheese counters and kitchens for some quality friends and family time. I am really grateful to all of you in the food community who support our farm so that we can make magic happen with microbes for a living. I truly can’t imagine doing anything else.
On that note, here’s our cheese for the week:
Havilah: Wheels from June and July 2014. Grassy, creamed onions, sweet sweet toffee, and even dark leafy green notes in some of these.
Lawrenceville Jack: Breaking into the June wheels. Grassy, mild and creamy. This is for grilled cheeses.
Abruzze Jawn: A limited amount of wheels of our single summer batch available still. Grab and get into this spicy 2015 award winner while you can.
Full Nettle Jack: Full flavored, ultra-buttery, scallion, and spicy rounds from last May.
Brie: Miracles abound, we still have a handful of 10/13 & 10/15 batch brie. They are ripening along nicely. Flavors of browned butter and cream.
Herdsman: We have beautiful basket-formed wheels from last August that are looking just prime for the holidays. More become available as we get further into the holidays. Some with ash in the middle, some without. Piquant, broth-y with a toasted walnut flavor on the rind.
Before I bow out I’m going to ask you to express a little gratitude for farmstead cheese in action.
The FDA, in their infinite wisdom, has gone off and reduced the non-pathogenic bacteria requirements in cheese from 10,000 to 10. Implementation of this policy would do nothing to improve the safety of raw milk cheese but would be highly detrimental to our growing cheese community.
Please take a minute to look at and sign this petition :
I know how petitions can feel like futile action, but the FDA has backed down in the face of industry reaction in the past so there is reason to be hopeful. Thanks and looking forward to an awesome holiday season with you all!
The season of celebrations is upon us, and with it requests for leaf lard.
For generations, the best pie crusts were made with lard, or a combination of lard and butter; lard bringing the delicate flakiness, and butter offering great flavor. Then, somehow we got confused about our fats.
We all need fats in our diet to properly absorb nutrients. The unprocessed foods we eat are some combination of saturated, polyunsaturated, and monounsaturated fatty acids. Most of the fat in a pasture-raised animal is monounsaturated fats in the form of oleic fatty acid, the same fatty acid found in good olive oil that is so often praised for it’s health benefits. The soft leaf lard found in pastured pigs that our great-grandmothers used for pastry making is this type of good fat.
We sell our leaf lard unrendered, straight from the animal. Rendering lard is not difficult, especially if you know the proper techniques for the stovetop or the crock pot. And it makes a heavenly pie crust.
The Cow Parade is right around the corner, and with it the first annual Bake-Off. This year’s theme is “cake” (we’re calling it a “cake-off”). The entries have been rolling in, and boy do they look tasty! But no contest is complete without adjudicators, so without further ado, it’s time to meet the judges:
Cannady-Brown is a self-taught baker and owner of Lawrenceville’s Gingered Peach bakeshop, named to honor her grandmother. Open since last July, the shop was an instant success, boasting individual pastries at wallet-friendly prices. This busy lady has a background in restaurant management and marketing, and is a mother of two.
Pierce is a US Army Iraqi War and combat veteran, a businessman, and entrepreneur who truly loves New Jersey and all its people. He is currently campaigning for the governorship, and is possibly Cherry Grove Farm’s biggest fan – we found him favoriting our posts on twitter!
Professor Shaloo is a Jackson, New Jersey native, and one of Cherry Grove’s own. When she’s not taking care of our sheep and chickens, she teaches biology at Georgian Court University and Brookdale Community College. With a PhD in molecular and cell biology, Shaloo is no slouch in the kitchen or the classroom.
If you haven’t signed up for the cake-off, there’s still time. Send your name, email, phone, name and description of your entry to email@example.com. There’s no cost to enter, and you’ll be competing for fame and prizes!