Abruzze Jawn

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. 
 

Dearest Quesophiles

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.
   
Inline image 1

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.

A Blue Ribbon for Cherry Grove Cheesemaking

Another Blue Ribbon Cheese for Cherry Grove Farm

We are proud to announce that “Abruzze Jawn” was a blue-ribbon winner for Cherry Grove Farm at the 2015 American Cheese Society Conference Awards on July 31,

Customers this earlier this summer were introduced to this meaty, smoky cheese through the farm store and local farm markets.  “A simple Jack recipe allows the quality of the grass-fed milk to shine and creates a backdrop for our seasonal line of flavored cheeses,” said Head Cheesemaker, Paul Lawler. “Our ‘Abruzze Jawn’ is a blend of six different smoked and sweet peppers with green peppercorns that harmonize to give the cheese robust, salami-like flavors.”

photo

Farmstead cheeses are all about terroir, the unique flavors imparted by the land and forage of a specific place. Fittingly, the name “Abruzze Jawn” also reflects the local terroir. “Abruzze Jawn was named, firstly, because it tastes like salami,” offered Jamie Png, cheesemaker at Cherry Grove Farm, “And secondly, because Jack is short for John, and ‘Jawn’ is short for everything.”

‘Jawn’ is Philadelphia slang for a thing, or anything you cannot recall the word for at a moment. It is also the Philadelphia pronunciation of the name John, of which Jack (as in Monterey Jack) is a diminutive. These cheesemakers know their stuff.

This is the third blue ribbon for Cherry Grove Farm in three years. We previously won blues for our Buttercup Brie and Lawrenceville Jack Reserve cheeses.

Come in to the farm store for a taste, we will be sampling Abruzze Jawn all week!


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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