Notes From The Vat

Greetings one and all!
 
Hope everyone weathered our sole winter storm well. I am certainly ready for real spring and looking forward to changes, like that really big, key change, cows on grass again.
 
Speaking of, next week two momentous things are happening; A) we are going out of production for about a week while we redo our flooring to improve food safety and reduce water use, and B) you’ll start hearing a new voice in cheese, as we’ve hired an awesome Affinage and Wholesale Sales sensation… Di Bruno Bros alumni… drumroll… Malachy Egan!
 
This will allow me more time with the cheese (whoopee!), which will be critical as we grow, and more engagement with you, our amazing patrons, from Malachy. But more on that next week. 
 
Here’s our lineup for this week:
 
I know a lot of you are wondering when standard Buttercup Brie will be back in action. I was looking for this week but I’m afraid we will have to wait one more week as the wrapped batch matures. 
 
Mooncakes Buttercup: As some of you know (and hence the reason Buttercup Brie has been unavailable) we had some errant blue mold in our white mold brie aging room two weeks ago. What we lost in our Buttercup Brie pipeline we gained in this one-off variation! As pictured below, these wheels are speckled or coated on one side with a wild blue that, mixed with the white mold, may also appear green/gray. Under this mixed mold rind you have the classic Buttercup texture, flakey touch at the center with a gooey outer buttery layer.  The flavor is a bright spotlight unto spring, a compound butter of orange essence with a hint of rhubarb. Pasteurized.
 
mooncakes brie
Raw Rodeo Brie: Some of these ripened with a pretty layer cake effect with a more acidic, bright lemony, flakey core surrounded by ripening exterior. Because this is a raw milk, bloomy rind, aged over 70 days, you are going to see a variety of yeasts and mold on the rind, not just the pure white of our standard Buttercup Brie.We have one more small batch of these for you all.

Trilby: A delicious beef n’ buttermilk washed rind profile, pretty sunset rinds. Denser texture than the prior batch, a stick to your ribs lingering creaminess (think Crottin or Sulles Sur Cher, curd nerds). Pasteurized.

 
Herdsman: Surprisingly high moisture, barnyardy baskets from last September. 
Firmer, sharper full wheels from October.
 
Toma: Pretty sunset orange hued colors, this is an ideal batch! Grab it while you can.
 
Havilah: Ole faithful, and for good reason! A spectrum that ranges from beef stew with caramelized onions, to roasted squash to caramel and toffee. Batches from Summer 2015. Perfect for this colder weather.
 
Abruzze Jawn: Back in action for a limited time! Get your fill of our cheese as cured meat curiosity while it lasts. 6 months old.
 
We still have some of our experimental blue cheese, the precocious Bette Davis Eyes in the farm store!
 
That’s all folks. Looking forward to your business as always. 
 
Paul

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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