Buttercup Brie

Putting the Grass in Grass-fed Milk

Dearest Quesophiles,
 
With the cows out on pasture we are really starting to see the seasonal change in our milk. After a long winter, I was starting to forget how great the milk looks when the cows are grazing, beautifully yellow-hued with deep golden cream. The flavor is also fantastic, and since they have been on pasture, I’ve been drinking copious amounts of it with my breakfast.
 
Yes, spring is very much in the air on the farm. The apples are blossoming, the dandelions are going to seed, and there are people strolling the fields as they wander the farm (which is open to visits 7 days a week, btw). The sweet peas and broccoli rabe in our kitchen garden are growing taller by the hour, the garlic has awoken from its winter slumber, and is a few feet tall now. It is certainly an exciting time to be on the farm.
 
Below is a batch of Buttercup in the morning light on day two of production. On the second day Buttercup Brie is carefully salted, weighed, and it’s acid level measured before it is stowed away to begin the transformation from bland curd to buttery, fluffy goodness. 
 
Buttercup Brie, Day Two.

Buttercup Brie, Day Two.

Cheeses of the week:
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels 2015. Raw Milk.
 
Buttercup Brie: Limited availability. This batch is from 3/15/16. Notes of cultured cream and buttered button mushrooms.
 
Herdsman: Wheels from November. Nice wheels with creamy farmhouse flavor. 3-4 # baskets too from Sept/October have a really nice piquant quality. Raw Milk.
 
HavilahSept/ October 2014 batches. Caramel, grass, pineapple, hints of hazelnut, lasting, unfolding flavors. These are some really wonderful batches. Raw Milk.
 
Lawrenceville Jack: Our usual creamy grass-fed, mac n cheese buddy. Fall batches, well balanced. Raw Milk.
 
Enjoy your weekend! Thanks for supporting our farmstead cheeses.
Paul

Spring Blooms

Greetings on this balmy March evening that feels of late May. Seems like just yesterday we were in the depths of January doldrums. Things are in bloom, whether by natural order or not, and I spied fiddleheads at one of our customer co-ops.
 
This all means we are days away from the sound of young moos filling the air, followed in weeks by a hoppin’ influx of milk. Time for this cheesemaker to get his garden planted before all of that hits. Exciting days ahead, indeed. 
 
Inline image 1
Trilby, basking in the afternoon spring light.
 
But unto the cheese:
 
Brie: Young batches of regular size. With limited availability per the usual winter milk supply.
 
Herdsman: Wheels from October and early November. Nice wheels with creamy farmhouse flavor. Baskets return (some with ash through the middle) for those that prefer those!
 
Havilah:  August and Sept 2014 batches. Caramel, grass, pineapple, hints of hazelnut, with a really great texture.
 
Lawrenceville Jack: Our usual creamy grass-fed, mac n cheese buddy. Summer wheels
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels.  Raw Milk
 
Trilby: Our local rye whiskey-soused friend is currently available in .50 and 1 lb rounds. Lovely beef, buttermilk and even walnut flavors – and just a fistful o’ funk on that rind. Pasteurized.
 
Sweet cheese dreams! Enjoy these longer evenings.  
 
Psst…don’t forget about this :
Curd Convention at Philly Farm Fest: April 10th

Greetings from the Cheesemakers!

As this possibly-maybe-snowmageddon bears down on us we’ve been busy trying to keep our winter wonder humidity and temps from dropping too low for the cheese. Think a lot of steaming water and contraptions to spread it around. At least we are warm! I hope all of you stay warm with some spirits and alpine cheese or tomme by the fireplace.

January and February are traditionally slower sales times of year for us, but they needn’t be. Let us know if we can help you out for a menu or give you some fondue ideas for your wintry celebrations.
 
Pictured below are the hands of us cheesemakers applying smoked salt to a few gigantic raw brie destined for The Brewer’s Plate, one of our favorite Philly events. Its about beer, cheese, and pork, all supporting the cause of local food (you’re welcome, Fair Food). 
 
Thinking of a delicious spring event certainly makes us feel less frigid.
Inline image 1
 
And on to the cheese:
Buttercup Brie: We have Brie mini wheels and a limited # of heart shaped minis in the store.
 
Herdsman: September wheels. Dense and fudgy, yet rivers of cream and butter at the same time. Mini Basket 2-4 lb wheels still available.
 
Harvest Tomme: This is our version of Herdsman, available in petite .65-1 lb baskets or 3-4 lb baskets, with the added dashing panache of ash through the middle. Perfect for those exceptional cheese boards or as easy party take homes.
 
Havilah:  Wonderful late summer 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture.
 
Toma : Wheels from last October’s milk. Notes of peanut, cream, grass, and a wonderful lasting funk. Smooth, semi-soft, buttery texture with a lovely blush hued rind.  Aged about 90 days.
 
Trilby : The second batch of our newest soft ripened washed rind cheese. 
 Beefy washed rind flavors along with olive and walnut notes and a bright apple acidity replace on the rind. (Cider-washed)

Lawrenceville Jack: 
May wheels. Grassy, mild and creamy.
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Taste like summer.
 
Stay warm and happy snacking.

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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