Cherry Grove Farm http://www.cherrygrovefarm.com Farmstead Creamery and Sustainable Farm Wed, 24 Aug 2016 14:32:24 +0000 en-US hourly 1 Supply and Demand http://www.cherrygrovefarm.com/2016/08/supply-and-demand/ Thu, 18 Aug 2016 19:36:35 +0000 http://www.cherrygrovefarm.com/?p=7647 Lamb and beef will back in the store by next Wednesday. Folks have been asking, and we finally have the magic date.

What took us so long?

Lambs were born late, which means they were late to mature. August was our first batch for the year! Normally, we begin in May… but every year is a little different, with varied situations and challenges. Chickens aren’t laying, grass is late growing, summer is dry so hay is scarce… every year is a new puzzle to be solved.

We are all in this together, we of the supply, and you, of the demand.

 

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Notes from the Vat http://www.cherrygrovefarm.com/2016/08/notes-from-the-vat/ Mon, 15 Aug 2016 19:43:43 +0000 http://www.cherrygrovefarm.com/?p=7639 Greeting Cheese Fans,

With our milk at full summer volume we decided to make a large batch of Toma today! 
 
Below you can see the wheels after they have been taken out of the cheese press and flipped for the last time before they go into the brine. Our aging rooms are started to fill up again with a lot of tommes and jacks.
 
We are retrofitting our old alpine space into a brie and bloomies room. That should make a big difference in brie availability closer to the holidays. For now, Buttercup Nrie is in short supply!
 
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
 
Havilah: Autumn 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
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Rough Seas of Curds n Whey http://www.cherrygrovefarm.com/2016/08/7631/ Tue, 09 Aug 2016 16:12:04 +0000 http://www.cherrygrovefarm.com/?p=7631 Hello all,
 
The curds n whey are in full swing now! 100+gallons a day is keeping us busy.
See the rough seas of Havilah curd below and a full brine tank. We are nearly at peak.
The usual lineup of cheeses this week….
 
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Buttercup Brie: Late May wheels. Slow to ripen but rewarding with classic grassy milk flavors, mushroom and cultured butterPasteurized.
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
 
Havilah: Autumn 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
 
Happy cooking, and a lovely summer day to you all!
Thanks for your support.
 
Paul Lawler,
Head Cheesemaker
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Havilah Takes a Hike North http://www.cherrygrovefarm.com/2016/07/havilah-takes-a-hike-north/ Wed, 27 Jul 2016 20:51:37 +0000 http://www.cherrygrovefarm.com/?p=7542 We are tickled a rich golden yellow that our Havilah is now being carried at Formaggio Kitchen in Boston! They just sent down a picture of Havilah in its latest roost.

formaggio kitchen Havilah

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The Cherry Grove Farm PokeStop http://www.cherrygrovefarm.com/2016/07/the-cherry-grove-farm-cheese-wheel/ Wed, 20 Jul 2016 19:43:59 +0000 http://www.cherrygrovefarm.com/?p=7538
cheese wheel

The CGF Cheese Wheel

Just found out from friends that our cheese wheel sign at the end of the driveway on Route 206 is a PokemonGo stop!

We are kind of excited about that… but please, do be safe if you are playing the game. Come into the driveway and walk back to the sign. Route 206 is very busy and we are right by the curve.

Let us know which Pokemon you catch! #pokemonatcherrygrovefarm

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Calves Are Bustin’ Out All Over! http://www.cherrygrovefarm.com/2016/07/calves-are-bustin-out-all-over/ Mon, 18 Jul 2016 16:41:06 +0000 http://www.cherrygrovefarm.com/?p=7535 Calves are lounging about everywhere. The mini cow cute factor is through the roof and OUTTA control. The milk is nearly double what it was a month ago and continuing to climb. We have added additional cheesemakes into the rotation and have been capitalizing on the milk quality to make tommes for the holidays and Havilah for the 2017 & 18 horizon.

I am loving the golden milk and myriad straight-from-pasture flavors grass-fed milk provides. Summer life, and tastes, are sweet and good.

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Here’s the cheese outlook for the week:
Buttercup Brie: May wheels. That typical butter and buttermilk soft deliciousness with cooked mushroom flavors.
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk. 
 
Harvest Tomme: Creamier than our Herdsman, with a line of ash in the center, from February. Packs a pecorino-y piquant punch. Raw Milk. 
 
Havilah: Late spring 2015 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk. 
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
Enjoy this beautiful summer weekend one and all.
Paul
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Ten Years of Cheesemaking! http://www.cherrygrovefarm.com/2016/06/ten-years-of-cheesemaking/ Thu, 30 Jun 2016 19:27:50 +0000 http://www.cherrygrovefarm.com/?p=7522 “Dishing Up New Jersey” Locavore Farm Dinner

Friday, July 8th
This summer we mark ten years making aged farmstead cheeses. In that time, we have benefited from the expertise of dedicated farmers moving us to a grass-based model, and fine cheesemakers refining recipes and improving our facilities.

We could think of no better way to celebrate our milestone anniversary than by collaborating with some of our favorite local foodsmiths on a farm dinner, designed by local food artisans for local food enthusiasts.

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John Holl, NJ food journalist and beer enthusiast is a partner in this event, and will be on hand signing his newest cookbook, “Dishing Up New Jersey”, which features many of our favorite local chef’s and food producers (and our dinner collaborators).

Dine garden-side at the farm with:
Chef Renato of 12 Farms Restaurant in Hightstown,
Barbara Simpson of Muirhead Foods,
Marilyn Besner of Wildflour Bakery and Cafe,
Gabriel and Matt Carbone of The Bent Spoon,
David Zaback at Z Food Farm, and
Mikey Azzarra of Zone 7.

The evening will include a four-course chef’s menu, farm tour, book signing, cheese and beer tasting, and time to enjoy warm summer breezes and the nightly sunset. Cherry Grove Farm cheeses and whey-fed pork will be featured. (There will be a prize for most creative place setting!)

Dinner details can be found here.

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Dearest Quesophiles http://www.cherrygrovefarm.com/2016/06/dearest-quesophiles/ Fri, 17 Jun 2016 18:32:09 +0000 http://www.cherrygrovefarm.com/?p=7514 The calves continue to roll in and we are seeing the first tricklings in new milk flow. We’ve primarily been making Abruzze Jawn and Buttercup Brie, but as it takes 6 months for Abruzze to age, you’ll be tasting these summer milk beauties come the holidays. There it is below at day 3, drying without much of a rind.
   
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Abruzze Jawn, aged 3 days

On to the Cheese:
 
Buttercup Brie: Some nice early May wheels. That typical butter and buttermilk soft deliciousness with hints of mushroom on the rind. .
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
 
Havilah: Autumn 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels.  Raw Milk.
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Honeysuckle Arrives http://www.cherrygrovefarm.com/2016/06/honeysuckle-arrives/ Sat, 11 Jun 2016 22:04:59 +0000 http://www.cherrygrovefarm.com/?p=7512 Our avalanche of calves has started to hit! We have had 9 new calves born this week, with a possible 10th on the way today. Our milk supply will be starting to increase drastically, and we are looking forward to making the larger batches of cheese that characterize summer on a grass fed diary farm. The farmers have starting cutting hay this week, and all of our markets are in full swing. Oh yes, it is certainly the beginning of the busy season around here, and we are all eager to starting working hard to produce some great future cheese for you all. 
Here is one of our new calves, Honeysuckle, enjoying a leisurely morning in the grass. 
 

Available Cheese This Week:
 
Buttercup Brie: Some nice early May wheels. That typical butter and buttermilk soft deliciousness with hints of mushroom on the rind. Mini wheels also available.
 
Herdsman: Regular wheels from Mid January, Basket wheels a little older. Great flavors abound. January wheels are creamy, flaky, with a sour cream finish. Raw Milk.
 
Havilah:  Wonderful August and Sept 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk 
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels. Raw Milk 
 
Enjoy this beautiful weekend.
 
Paul
 
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This Week In Cheese! http://www.cherrygrovefarm.com/2016/06/this-week-in-cheese/ Fri, 03 Jun 2016 23:44:59 +0000 http://www.cherrygrovefarm.com/?p=7474 It was another week of Buttercup Brie and tomme-style cheese making this week. Speaking of tomme, the basket-style Herdsman is tasting really great right now. They date from last November and December, so age helps. A dense and fudgy texture – toothsome, it really sticks around to remind you of all it’s good raw milk, farmhouse flavors. Sweet notes, toasted walnut, rye and lemon come to mind. (I endorse this cheese 🙂
 
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Cheese:
Buttercup Brie: Some nice early May wheels. That typical butter and buttermilk soft deliciousness. We have a few super-mini market wheels headed to farm markets this week for $4 each.Keep an eye out!
 
Herdsman: Regular wheels from Mid January, Basket wheels a little older. Great flavors abound. January wheels are creamy, flaky, with a sour cream finish. Raw Milk.
 
Havilah:  Wonderful August and Sept 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels.  Raw Milk 
 
Enjoy your weekends. Looking forward to seeing you!
 
Paul
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