A River of Milk!

Its another gangbusters week for the milk flow as we swing into making non-stop Buttercup Brie, Herdsman, and other soft experiments for the holidays.
Speaking of soft experiments, our Trilby is back in the farm store this week.
Our cheesemakers spent some time picking fig, grape, and maple leaves, then blanching and boozing them to create an ample supply to wrap our Dad’s Hat-washed Trilby. Love the fresh figgy smells of fig leaves blanched!
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Cheese Availability:
Buttercup Brie: Very LIMITED but we have it.
Lawrenceville Jack: Our Jack is never “just Jack” and we were reminded of that this week when nibbling a batch that had a range of fall fruit flavors with a caramelized sweetness towards the rind. Creamy as ever. Raw milk.
Havilah: Speaking of fruit, the fall 2014 flavors boast notes of guava, pineapple, and boozy apple. Toast and caramel finish. Raw Milk.
Trilby: Washed in Dad’s Hat local rye whiskey, then dressed in leaves from our property soused in NJ apple brandy. Notes of beef stew, buttermilk, and good ole washed-rind funk.
That’s all for this week, back to the Brie vat!
–Paul Lawler, head cheesemaker

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