Blog

Flash Sale this weekend!

Saturday, Feb 24th and Sunday, Feb 25th only!
(while supplies last)
 
Pumpkin Ravioli & Bette Davis Eyes.
10% off when bought together.
 

      

Recommended Recipe from Michelle:

Pumpkin Ravioli with a Brown Butter Sage Sauce and crumbled Bette Davis Eyes
 
 
 
4 Tablespoons butter
1.5 teaspoons dried or 1 Tablespoon fresh chopped sage
1/4 tsp salt
1/4 tsp pepper
1 package Nicola’s Pumpkin Ravioli

1/2 cup crumbled Bette Davis Eyes

In medium frying pan over medium-high heat, melt the butter. Saute until it turns golden brown. Lower heat. Do not let burn. Add sage, salt and pepper and mix together letting flavors meld. Turn off and hold.
 
Cook ravioli as directed, and as they finish, remove from water with a slotted spoon that allows revioli to drain. Add ravioli to the browned butter sauce, turning heat up to medium. Toss gently to heat and coat thoroughly. Sprinkle with crumbled Bette Davis Eyes and serve.
 
 

Katahdin on parade

Balancing Competing Herds

Our farm sits on 480 acres of land. Sounds like a lot, right? A large portion of that is woodland and wetland. Two sizable sections are leased to Z Food Farm and Cherry Grove Organic Farm, our local organic vegetable CSAs. That leaves about 230 acres to us for pasture land.

A farmer who wants to raise animals on pasture requires a large amount of acreage per animal. Not surprisingly, large animals need a lot of space to find the food they need to thrive. A cow needs to eat 4% of its body weight in nutritious forage each day. A dairy cow requires an even larger percentage to support a calf, and making milk. Pastures must be rested and maintained to support the nutritious greens the bovine herds require. Raising hay for the winter months is also a part of the equation. Good hay is expensive so we try to cut a lot of our own, and that takes acreage away from summer forage, reducing the number of animals we can support. The industry rule of thumb is 4 acres per cow if you also raise hay. (And lets not even get into the winter sacrifice fields.) Smaller critters, like sheep and pigs, can be kept on smaller plots. For example, you can raise 6 sheep on one acre, or 20ish pigs on one acre. But the animals still need to be rotated through the acreage so the grass and forage have time to rest and replenish.

Over the years, we have re-balanced our herds and flocks continuously. With a limited amount of pasture, and a growing demand for grass-fed meat, we have had our hands full determining what animals our pasture can realistically manage. Cherry Grove Farm is primarily a farmstead dairy producing cheese. So, dairy cows are our bread and butter. (Pun intended)

Because we believe in diversified sustainable farming, we raise about 40 pigs each year on 3-4 acres, with lots of room to root and forage. (Pigs consume the protein-rich whey that is a by-product of cheesemaking.) These days, we raise a few more beef than we used to, as the market pushes for that, but we cap it at eight beef per year. Sheep graze grass to its nub, making recovery longer (and problematic in droughty times). Last year we decided to cut back on our sheep production to allow more pasture for raising winter hay.

What can YOU expect to see in our freezer cases? A steady supply of pork and beef, raised here on the farm. Cherry Grove Farm lamb will become a seasonal product. We will be bringing in lamb from a grass-based farm in Delaware to satisfy our lamb customers. The farm we choose will raise sheep the way we have always raised them, on pasture without hormones or antibiotics.

And you can expect lots of cheese… a high quality, farmstead product from our own grass-fed cows’ milk, made by hand and fussed over by our dedicated cheese-making team. Because happy cows make really good cheese.

News From the Vat

Dearest Quesophiles,
 
In light of current events, let me share with you this excellent 1988 Eagles ditty: https://www.youtube.com/watch?v=hlR6ujpB89k

Winter is the time for farm and creamery planning and reflection. So while we inch along at 32 gallons a day right now, we are anticipating upwards of 125 gallons a day in the summer. That’s a lot of Havilah’s for 2019/20 and more tommes, Rarebirds, and Buttercups for this season too!

Here’s a picture of some winter foliage from the farmyard.

But now, what is on our cheese board this week!

Trilby: Everyone’s favorite boozy little stinker. This is the last week or two on this batch, then they go away for a month. (In case you’ve forgotten, Trilby is a small format cheese washed in Dad’s Hat delicious Rye Whiskey). No leaves on them this time of year, sorry. But still big, bold, sweet, vegetal, boozy and complex. Pasteurized milk.                            

Sugarcube (or Batch 328): This is an experimental mixed rind cheese with a line of ash through the middle for all the drama. May it bring a sweet light to your darkest winter. Pasteurized milk.



Mooncakes! A wilder, limited version of our Buttercup Brie. It features a smorgasbord of penicillium mold strains in addition to the pure-white that we’re accustomed to. PLUS, we’ve added a dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. What you’ve got here is the unctuous butteriness of our standard Buttercup plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mmmmm….sea of butter.  Pasteurized milk.

Buttercup Brie: Petite but powerful wheels from November with notes of fresh hay, butter cooked oyster mushrooms and beef – vintage gems! Quarters from our large Buttercups, beautifully rumpled, very luxe n creamy with notes of buttermilk n creme fraiche. Pasteurized milk.

Bette Davis Eyes
A new batch, decidedly far better and creamier than the last. Sean continues in heroic efforts to hone in on this lil number. Now for our 2018 resolution: wood shelves! Mad fudgy, gorgonzola-esque, mint garden and light mineral earthiness. 8-10# wheels Raw milk.

Herdsman
Available now are our early November batches. Very creamy, stone-fruit and lactic aromas, classic tomme flavors. Favorite comment in French accent last week at a Whole Foods event “this reminds me of tomme de savoie, I’ll take it!” Notes of candied lemon and horseradish. Raw milk.

Havilah
August and Sept 2016 batches. This cheese just gets better and better over the years. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course: Butter. Raw milk.

 Toma
REALLY nice October batch – the rind is can’t miss plethora of roasted nut flavors. Slight paste break-down underneath the beautifully sunset hued rind. Endlessly snackable, crowd pleasing, meltable with a pleasant lemony zip and savory finish. Raw milk.

A brief plug for an awesome event we will be at, The Evening of Cheese at the Cheesemakers Resource Conference, 6 PM Tues Feb 13th. If you are a chef/buyer and want to taste the cheese of and talk to an array of Midatlantic regional cheesemakers all in one room, here is the perfect way to see what’s up! Come hungry. About an hour from Philly and right down the road from Stoudts brewing.
http://www.dairyheritage.com/evening-of-cheese.php

Always grateful for your support.

Paul Lawler, Head Cheesemaker

Notes From the Vat

Howdy! Picking up where we left off last week: Did you know that every wheel of cheese is an autonomously episodic ecosystem?

Basically, every wheel is like a microcosmic forest, jungle, or meadow…. Things move in and out; paving the way for new species to be able to grow and thrive. But forget the poetics of rinds for a minute and, thinking in a purely anthropocentric way: mold tastes good.

Mold, bacteria, and yeast are integrally responsible for creating the flavors of the various cheeses that we eat. (Not to mention any fermented food/beverage we consume.) PLUS, they’re aesthetically fascinating, never entirely predictable, and they never seem to repeat themselves. They’re our collaborators, we love them, and you should too. 

Anyway, enough workspeak. Give me the cheese.

And here you have it.  Speaking of mold, loads of ripe Mooncakes still on sale. Think mushrooms sauteed in butter and herbs.

Working towards the end of this batch of Trilby, which are also getting amazingly ripe. Think drinking rye on the rocks while eating a ham sandwich at the same time.

Get the Rarebird while you can: Think foie gras without the guilt.

And of course last but not least Bette Davis Eyes. We’ve got three different batches now ready for sale. They range in flavor from young, mild and creamy to bold, funky and peppery. Choose your own adventure.

Trilby: TRILBY! Everyone’s favorite boozy little stinker. (In case you’ve forgotten, Trilby is a small format cheese washed in Dad’s Hat delicious Rye Whiskey and then wrapped up like a precious present in apple brandy soaked fig leaves.) It’s flavor is big, bold, sweet, vegetal, boozy, and complex. Pasteurized milk.

Rarebird: Just a select few wheels left.  First of all, the paste is unctuously buttery… it literally melts in your mouth. AND THE FLAVOR…! Our tasting notes for this one include everything from beef stock and mushrooms to shellfish and broccoli rabe. Every single bite is something different. This is a beautifully complex batch. Raw milk.

Buttercup Brie: None this week, Sorry. Eat Mooncakes instead.

Mooncakes, Mooncakes, Mooncakes! A wilder, limited version of our Buttercup Brie, this bloomy features a smorgasbord of penicillium mold strains in addition to the pure-white that we’re accustomed to. PLUS, we’ve added a dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. What you’ve got here is the unctuous butteriness of our standard Buttercup plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mmmmm….sea of butter.  Pasteurized milk.

Bette Davis Eyes
A new batch, decidedly better and creamier than the last. Sean continues in heroic efforts to hone in on this lil number. Now for our 2018 resolution: wood shelves! Mad fudgy, gorgonzola-esque, mint garden, and light mineral earthiness. Raw milk.

Herdsman
Available now are petit wheels made in late July. They’re dense and cheddary in texture, with that nutty grassy tang that everyone loves about Herdsman. A little taste of summer to brighten up the impending chill. Notes of candied lemon and horseradish. Raw milk. 

Havilah
This cheese just gets better and better over the years. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course: butter. Raw milk.

Toma
As always, get it before it’s gone! Prototypical Toma wheels. Slight paste break-down underneath the beautifully sunset hued rind. Endlessly snackable, crowd pleasing, meltable with a pleasant lemony zip and savory finish. Raw milk.

As always, thank you for your business!

Paul Lawler, Head Cheesemaker

Notes From The Vat

Just back from a long sojourn to see my brother and his wife, plus an amazingly brilliant 11 year old nephew in London. SO MANY GREAT CHEESES! Got to meet up with Bronwen Percival, co-author of Reinventing the Wheel, and buyer at Neal’s Yard Dairy, a purveyor of fine (mostly) British cheeses. Reinventing the Wheel is really a must read for anyone who prizes the place of real cheese, cheese that gives meaning when eaten, in our world. It’s really made me rethink some of my opinions, and is the best non-instructional cheese book I’ve come across in 10 years.
https://www.amazon.com/Reinventing-Wheel-Microbes-California-Studies/dp/0520290151
One thing that struck me across the pond was acceptance and enthusiasm for a range of natural rinds, be they on bloomy rinds, hard cheeses, and in between. (See below.)
Note the raw milk farm camembert, bottom right, (its one wheel) full of creases, and lines. And the various British raw milk lactic cheeses, and the rind on a Cheshire.

My point being: embrace the mold folks. It’s not dangerous, and it many cases it is what makes the cheese. Feed your customers real, ripe farm cheese so they know what a live thing looks and tastes like. 

And now off my high horse: We have batches of BOTH Buttercup and Mooncakes that are delectably ripe right now. Crazy Pauly is putting MOONCAKES ON SALE!

Plus there is the newest iteration of Bette Davis Eyes, pleasantly outstanding and all for your delight! 

Trilby: TRILBY! Everyone’s favorite boozy little stinker. (In case you’ve forgotten, Trilby is a small format cheese washed in Dad’s Hat delicious Rye Whiskey and then wrapped up like a precious present in apple brandy soaked fig leaves.) It’s flavor is big, bold, sweet, vegetal, boozy and complex. Pasteurized

Rarebird: Just a select few wheels left.  First of all, the paste is unctuously buttery… it literally melts in your mouth. AND THE FLAVOR…! Our tasting notes for this one include everything from beef stock and mushrooms to shellfish and broccoli rabe. Every single bite is something different and the flavor is about as episodic as Star Wars. This is a beautifully complex batch that’ll go perfectly with everything. Raw Milk.

Buttercup Brie: The return of everyone’s favorite. Grassy, buttery, decadent! Mushroom butter and forest funk under the rind  Pasteurized.

Mooncakes, Mooncakes, Mooncakes! A wilder, limited version of our Buttercup Brie. It features a smorgasbord of penicillium mold strains in addition to the pure-white that we’re accustomed to. PLUS, we’ve added a dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. What you’ve got here is the unctuous butteriness of our standard Buttercup plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mhmmmm….sea of butter. Pasteurized.

Bette Davis Eyes
A new batch, decidedly better, and creamier, than the last. Sean continues in heroic efforts to hone in on this lil number. Now for our 2018 resolution: wood shelves! Mad fudgy, gorgonzola-esque, mint garden and light mineral earthiness.  Raw Milk.

Herdsman
Available now in petit wheels made in late July. They’re dense and cheddary in texture, with that nutty, grassy tang that everyone loves about Herdsman. A little taste of summer to brighten up the impending chill. Notes of candied lemon and horseradish. Raw milk. 

Havilah
This cheese just gets better and better over the years. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course, butter. Raw milk. 

Toma
As always, get it before it’s gone… Prototypical Toma wheels. Slight paste break-down underneath the beautifully sunset hued rind. Endlessly snackable, crowd pleasing, meltable with a pleasant lemony zip, and savory finish. Raw milk. 

HAPPY MONGERING! 
Always grateful for your support.

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
MENU