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Pork Roasts for Pulled Pork On Sale Through July

Summer means barbecues, in the backyard, on the boat, at the beach, on the deck. Hanging with friends and family… fresh tomatoes, corn, watermelon, peaches… and sweet savory barbecue sauce.

slow cooker pulled pork

Sublime Pulled Pork

A slow cooker pulled pork is a great way to feed a crowd, and since you can make it in advance, you get to take off the apron and spend time with your guests.

Our whey-fed pork butt and shoulder roasts are on sale through July at 15% off the regular per pound price. Come into the farm store or ask our market staffer at your local farm market to bring one for you!

We’ve included a recipe here to give you a good start. There are interesting variations for the cooking liquid including root beer, pernilla, and sweet spicy vinegars. Try something new!

Tag us @cherrygrovefarm with pics of your summer fun.

Notes From the Vat

 

The ladies headed in for milking.

The ladies headed in for milking.

Those ladies pictured above are starting to produce more milk. That increased milk production means more cheese! We made a big ol’ batch of Buttercup Brie Friday and we’ve made a few larger batches of flavored Jack to put away for the holiday season. We also used some of that grass-fed goodness to make a batch of Herdsman baskets which we just caved today. These guys should be ready in the fall.

basketwheels

Hope everyone had a chance this holiday weekend to eat something delicious and local! Some splendid summer ideas: Toma-stuffed squash blossoms! Herdsman melted over a burger! Havilah grated over corn and garlic scape pasta! All of the above!

CHEESE! CHEESE! CHEESE! 

Buttercup Brie
Tastes how it sounds. Like pure cultured butter. With a slight hint of mushroom under the rind. 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. 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. 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. 

Notes From the Vat

Rumor has it, we may even glimpse the sun for a few moments this week! Reminiscent of the sun, these goldenrod wheels of Havilah from Spring/Summer 2016 are showing fantastic depth of flavor right now. Notes of caramelized onions and beef stew abound – kind of like french onion soup in a bite, but without all the braising and roasting and simmering! While we’d love to hang onto them for another 6 or 12 months we think they’re pretty darned good as is.

Make Havilah while the suns shines, and the grass grows!

Make Havilah while the suns shines, and the grass grows!

CHEESE! CHEESE! CHEESE! 

Buttercup Brie *LIMITED AVAILABILITY*
Late April batches. Young! Mushroomy and soft towards the rind with a firmer, lactic core. 
Pasteurized.

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 fall/winter with notes of walnut and herbs. Wonderfully dense and creamy. Basket wheels from the winter are more bright and lactic with notes of creme fraiche and black pepper. 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. 

There’s a New Kid In Town!

We have a cute tiny two month old dwarf Nigerian goat settling in at the farm and we’d love some help naming him.

baby goat

If your suggestion is chosen, we will send you a gift certificate good for a one hour farm tour for you and 10 friends, with a little discount in the farm store for your tour.

Any thoughts on a fitting name for this sweetheart? Post your suggestions to our Facebook or Instagram pages. We will let you know the new kid’s name next week.

#cherrygrovefarmnewkid

Notes from the Vat

A new face can now be seen in our cheese caves! We’d like to welcome Malachy Egan, who will focus on affinage and wholesale sales with Paul. Malachy worked on the farm eons ago, and has worked with DiBruno Brothers most recently. And now he takes over Note From the Vat, the cheesemakers’ weekly news.

Greetings! 

As Paul mentioned last week, I’ll be taking charge of the wholesale side of things at Cherry Grove going forward. I was actually a cheese room assistant here many moons ago, so this is something of a homecoming for me. I’m looking forward to talking to you all over the coming weeks and months about the exciting stuff happening here in our little green slice of Lawrenceville. 

Even though production has shut down while we renovate our creamery (new floors!) that doesn’t mean our work has ceased. Still flipping, wrapping, cleaning to be done in the aging rooms. Also, tasting! We’ve got an exciting new tomme courtesy of cheese maker, Sean Fitzgerald. Based on a Corsican tomme recipe -using our high fat Jersey cows milk instead of sheeps milk- this little pudgy washed rind is a breath of fresh spring air. We’re calling it ‘Rarebird’ and it sports a custard-like texture in the paste and a vegetal snap towards the rind. Excited to share this limited selection with you! 

rarebird

We’ll be exhibiting at the Philly Farm & Food Fest on April 8th! It is one of the country’s biggest and best single-day food festivals and a great way to kick off the Spring season. Now in its 7th year, PF3 focuses on local farmers, artisans and regional experts in the agricultural and processing fields. Come see us at the VIP Industry Preview Hour or throughout the event. Admission is free for credentialed buyers! See more info here.
 
As always, we welcome your questions, please do not hesitate to ask. Thanks for your business and have a great weekend!
 
 
Cherry Grove Farm Cheese Availability – Week of 3/27

 
Please note: Buttercup Brie is still another few days away from readiness, so we’ll have to wait another week. In the meantime, still a bit of the Mooncakes and Raw Rodeo Brie to see us through. Full list below…
 
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 rind tomme. Pudding like texture with notes of hazelnut and wild asparagus.  ***LIMITED STOCK*** Raw.
 
Mooncakes Buttercup
Our classic brie but with a bit of wild blue/grey mold mingling on the fluffy white rind. The flavor is bright with notes of citrus peel. Pasteurized.
 
Raw Rodeo Brie
Lovely layered effect in the paste with a more acidic, lemon cake surrounded by a gooey mushroom-y exterior.  (Because this is raw milk you’ll find a multi-hued, mottled rind rather than the typical bone white of the typical buttercup). Raw.

 
Trilby
Beefy and pungent. Washed in Dad’s Hat Whiskey. Dense and creamy – fudgier texture than usual. Pasteurized. 
 
Herdsman
Surprisingly high moisture baskets from last September. Firmer, sharper full wheels from October. Raw.
 
Toma
Pretty sunset colors on the rind, this is an ideal batch! Grab it while you can. Raw. 
 
Havilah
Tastes range from caramelized onions and bone marrow to brown sugar and brioche. Batches from Summer 2015. Raw. 
 
Abruzze Jawn
Back for a limited time! 6 months old. Tastes like a cheesesteak – seriously. Raw. 
 

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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