Notes From The Vat!

Trilby is back!

After a seemingly interminable 60 day aging period, a very special raw milk batch of Trilby is finally legal! These plump whiskey-washed rounds are in eat-it-now condition – some gooey and rich and others dense and fudgy…ALL DELICIOUS. To add some seasonal flare we’ve wrapped the little guys in Dad’s Hat Rye Whiskey-soaked leaves – hop, fig or grape. The perfect late Father’s Day gift for those procrastinators amongst us, or bring along this beefy, boozy companion to your next early summer bbq/picnic/potluck/cheese-swap.

trilbyquarters

And now, the CHEESE!

Trilby
A special raw milk batch. Washed in Dad’s Hat Rye and then wrapped in whiskey soaked leaves. Beautiful mixed-mold on the rind. Fruity, boozy, beefy with hints of rye and caraway. Texture ranges from dense and fudge-y to ooze-y and rich. **VERY LIMITED STOCK** Raw.

Buttercup Brie
Our classic brie is back. Mild and buttery with an earthy, slightly mushroom-y rind. 
Mini & Standard wheels. Pasteurized.

Rarebird
The thrush alone declares the immortal wealth and vigor that is in the forest… Whenever a man hears it he is young, and Nature is in her spring; whenever he hears it, it is a new world and a free country, and the gates of heaven are not shut against him.” – Henry David Thoreau

Washed in Berliner Messe from Referend Bier Blendery. Squidgy texture with a porky, savory flavor. Yeasty, fruity notes towards the rind. **LIMITED STOCK** Raw.

Wild Bird
Rarebird with a wild natural rind. Custard-y, reminiscent of torta-style cheeses. Citrus-y in the paste with savory notes under the rind. **LIMITED STOCK** Raw.

Havilah
Reserve batches from Summer/Fall 2015 showing flavors ranging from caramelized onions and broth to brown sugar and candied orange peel. Batches from early Spring/Summer 2016 with notes of malt, beef stew, mushroom and toasted brioche. Nice balance of sweet and savory. Raw.

The Ploughman
Crumbly and yoghurt-y with hints of lemon. Think Lancashire or Wensleydale. Raw.

Herdsman
Full wheels from the winter with notes of walnut and herbs. Wonderfully dense and creamy. Raw.

Harvest Tomme
Winter batch of our ashed tomme. Pretty white interior with a line of ash running through the middle. Savory with flavors of roast meat and cracked pepper with a buttery crumble. Raw.

Toma
February and early March batches with notes of cured meat, orange blossom and lemon zest. Raw. 

Happy eating!


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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