paul lawler

Notes From The Vat

Are you all recovered from your tryptophan trippin’ and accepting into your life the ceaseless churn of Dominic the Donkey and White Christmas on retail repeat for the next 5 weeks?
 
In all earnestness, this is the most magical cheese season of the year and you can’t not love it. Parties galore, evenings with friendships and warming tannic wines, cider, stouts, toddies, or an old fashioned by the fire – all you need is a cheese pairing or plate to bring the glow to any of these evenings.

Consider our Havilah with a cider on the sweeter side, or with that old fashioned. Better still perhaps caramelize some onions with cider and back with thinly sliced potatoes adorned with Rarebird. Everyone always lumps Chardonnay with bloomies, but how about a nice stout with our Mooncakes? In any case, the days may be getting shorter, but that’s all the more reason to embrace the holiday and EAT MORE CHEESE!
 

CHEESE! CHEESE! CHEESE! 

 


Mooncakes, Mooncakes, Mooncakes!

Our friendly blue and light grey penicilliums and few errant blues decided to visit our bloomy room and what a gift they gave us! Mooncakes is essentially our Buttercup, but with non-pure snow white rind and a changed aroma. 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. We’ve added some ash to these to give them greater visual  Also, tiny lil third pounders available too in addition to standard brie sizes. Pasteurized milk.

Havilah
August/Sept 2016 batches. Sweet and pinneaple-y aromas, but flavors of a beefy sunday roast with Yorkshire pudding. Raw milk.

Toma
VERY LIMITED. Beautiful pinkish orange shaded wheels, nice and beefy, roasted peanut and cashew flavors. Perfect for melting or snacking. Raw milk.

We will also have Lawrenceville Jack, Full Nettle Jack, and Buttercup Brie in the farm store. Look for some intriguing releases a little closer to the holidays!

Notes From The Vat

Greetings one and all!
 
Hope everyone weathered our sole winter storm well. I am certainly ready for real spring and looking forward to changes, like that really big, key change, cows on grass again.
 
Speaking of, next week two momentous things are happening; A) we are going out of production for about a week while we redo our flooring to improve food safety and reduce water use, and B) you’ll start hearing a new voice in cheese, as we’ve hired an awesome Affinage and Wholesale Sales sensation… Di Bruno Bros alumni… drumroll… Malachy Egan!
 
This will allow me more time with the cheese (whoopee!), which will be critical as we grow, and more engagement with you, our amazing patrons, from Malachy. But more on that next week. 
 
Here’s our lineup for this week:
 
I know a lot of you are wondering when standard Buttercup Brie will be back in action. I was looking for this week but I’m afraid we will have to wait one more week as the wrapped batch matures. 
 
Mooncakes Buttercup: As some of you know (and hence the reason Buttercup Brie has been unavailable) we had some errant blue mold in our white mold brie aging room two weeks ago. What we lost in our Buttercup Brie pipeline we gained in this one-off variation! As pictured below, these wheels are speckled or coated on one side with a wild blue that, mixed with the white mold, may also appear green/gray. Under this mixed mold rind you have the classic Buttercup texture, flakey touch at the center with a gooey outer buttery layer.  The flavor is a bright spotlight unto spring, a compound butter of orange essence with a hint of rhubarb. Pasteurized.
 
mooncakes brie
Raw Rodeo Brie: Some of these ripened with a pretty layer cake effect with a more acidic, bright lemony, flakey core surrounded by ripening exterior. Because this is a raw milk, bloomy rind, aged over 70 days, you are going to see a variety of yeasts and mold on the rind, not just the pure white of our standard Buttercup Brie.We have one more small batch of these for you all.

Trilby: A delicious beef n’ buttermilk washed rind profile, pretty sunset rinds. Denser texture than the prior batch, a stick to your ribs lingering creaminess (think Crottin or Sulles Sur Cher, curd nerds). Pasteurized.

 
Herdsman: Surprisingly high moisture, barnyardy baskets from last September. 
Firmer, sharper full wheels from October.
 
Toma: Pretty sunset orange hued colors, this is an ideal batch! Grab it while you can.
 
Havilah: Ole faithful, and for good reason! A spectrum that ranges from beef stew with caramelized onions, to roasted squash to caramel and toffee. Batches from Summer 2015. Perfect for this colder weather.
 
Abruzze Jawn: Back in action for a limited time! Get your fill of our cheese as cured meat curiosity while it lasts. 6 months old.
 
We still have some of our experimental blue cheese, the precocious Bette Davis Eyes in the farm store!
 
That’s all folks. Looking forward to your business as always. 
 
Paul

Calves Are Bustin’ Out All Over!

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.

Inline image 1
 
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

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.

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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