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.
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.
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.
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.
Always grateful for your support.
Paul Lawler, Head Cheesemaker