Trilby

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. 
 

Hello Cheese Fans!

We had a wonderful time at the annual Brewer’s Plate last Sunday. Put on to benefit Fair Food, one of Philly’s premier farm to marketplace nonprofits, it is THE food and drink event of the year in Philly. It was great getting to meet all of our fellow artisan food partners and get to try some really tasty foods and drinks. (We even found some chili with our Herdsman on it from a fellow vendor.)

Our table sampled out our Raw Rodeo Brie, a raw milk Brie with an center of ash, smoked salt, and smoked paprika – pairing it with local Asian pear products from Subarashi Kudamono of the Lehigh Valley.

 

Our latest batch of Trilby is ripening and developing even more nuanced flavor as it ages. I’ve been melting thick slices of it over a potato gratin with bacon and onions for breakfast and it is absolutely amazing. As this warm weather sets in, I’ll begin my search for edible leaves around our farm, for our special leaf-wrapped Trilby. Well into fall last year, I used leaves from the Norwegian Maple that is behind the cottage, but this year I will experiment with the wide diversity of species that we have on the farm.
 
 
We are taking wholesale pre-orders for our next batch of raw milk brie, ready in time for the 2nd annual Raw Milk Cheese Appreciation Day on April 16th. If you’d like us to come to your cheese counter to help celebrate, let us know because we are not quite booked up yet. http://cheesenotes.com/post/138609811589/raw-milk-cheese-appreciation-dayapril-16-2016 

 

Onto the cheese:
 
Brie: Young batches of regular size. With a limited availability per the usual winter milk supply.
 
Herdsman: Wheels from October and early November. Nice wheels with creamy farmhouse flavor. Baskets return for those that prefer those! Raw Milk.
 
Havilah:  August and Sept 2014 batches. Caramel, grass, pineapple, hints of hazelnut, with a really great texture. These are some really wonderful batches. Raw Milk.
 
Lawrenceville Jack: Our usual creamy grass-fed, mac n cheese buddy. Getting into fall batches.
 
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. Wonderful to eat plain with spirits or melted on top of potatoes. For those of you who may have had a hard time with the texture/shelf life in the past this batch is more stable than those prior. Pasteurized.
 
P.S. If you know of anyone who wants to begin their foray into the art of fermenting milk, we are still looking for our intern for the season. http://www.goodfoodjobs.com/jobs/76069/cheesemaking-intern.html

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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