Trilby

Notes From the Vat

Beefcakes!

Rarebird on Mme. Fromage’s table

In case you missed the big news amid all of the Superbowl elation, our very own Rarebird is in the spotlight!

The wonderfully infamous and always delightful Madame Fromage featured Rarebird last week as part of her #AmericanCheeseProject! I’ll let her eloquence and thoughtfulness speak for itself in the snippet below. 

We’re honored and thrilled to be featured and we humbly thank Madame Fromage for the kind words. Anyone who describes cheese as “beefcakes” is a friend of ours, indeed. If you haven’t already, check out Madame Fromage’s blog, instagram, and numerous book publications. They’re fun, well written and informative.

With that said: now is probably your last chance to get somma dis devilishly delicious funk-bomb batch of Rarebird for a couple weeks. Check the farm store!

What else is on hand?

Trilby: Everyone’s favorite boozy little stinker. The last of this small format cheese washed in Dad’s Hat delicious Rye Whiskey is in the store, then we have to wait a few months for the next batch. Big, bold, boozy, and complex. Pasteurized milk.

Sugarcube (or batch 328): This experimental mixed rind with a line of ash through the middle is still available in limited amounts.

Mooncakes! A super-ripe version of our Butercup Brie with an added dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. All the unctuous butteriness of our standard Buttercup with an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy.  Pasteurized milk.

Buttercup Brie: Some powerful wheels from November are in the store, with notes of fresh hay, butter cooked oyster mushrooms and beef. Beautifully rumpled, very luxe and creamy with notes of buttermilk and creme fraiche. Pasteurized milk.
 
Bette Davis Eyes
A limited amount of this mad fudgy, gorgonzola-esque blue, with mint garden and light mineral earthiness. Get it while it lasts. Raw milk.

Herdsman
Very creamy, stone-fruit and lactic aromas, classic tomme flavors in what remians of this November batch. Notes of candied lemon and horseradish that remind some of tomme de savoie. Raw milk.

Havilah
August and Sept 2016 batches. Our rich and velvetty Havilah ages like a fine wine. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course, butter. Raw milk.

A sunset-hued rind

Toma
REALLY nice October batch – the rind is that can’t miss melange of roasted nut flavors. Slight paste break-down underneath the beautiful sunset-hued rind. Endlessly snackable, crowd pleasing, with a pleasant lemony zip. Raw milk.

Don’t forget tomorrow’s Evening of Cheese at the Cheesemakers Resource Conference, at 6 PM (Tuesday, Feb 13th). Chef/Buyers: If you want to taste the cheese and talk to an array of Midatlantic regional cheesemakers all in one room, this is the perfect event! Come hungry. About an hour from Philly and right down the road from Stoudts brewing. 
http://www.dairyheritage.com/evening-of-cheese.php

Always grateful for your support. 

Paul Lawler, Head Cheesemaker

 

 

News From the Vat

Dearest Quesophiles,
 
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.

Herdsman
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.

Havilah
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.

 Toma
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.
http://www.dairyheritage.com/evening-of-cheese.php

Always grateful for your support.

Paul Lawler, Head Cheesemaker

Notes From The Vat!

Trilby is back!

After a seemingly interminable 60 day aging period, a very special raw milk batch of Trilby is finally legal! These plump whiskey-washed rounds are in eat-it-now condition – some gooey and rich and others dense and fudgy…ALL DELICIOUS. To add some seasonal flare we’ve wrapped the little guys in Dad’s Hat Rye Whiskey-soaked leaves – hop, fig or grape. The perfect late Father’s Day gift for those procrastinators amongst us, or bring along this beefy, boozy companion to your next early summer bbq/picnic/potluck/cheese-swap.

trilbyquarters

And now, the CHEESE!

Trilby
A special raw milk batch. Washed in Dad’s Hat Rye and then wrapped in whiskey soaked leaves. Beautiful mixed-mold on the rind. Fruity, boozy, beefy with hints of rye and caraway. Texture ranges from dense and fudge-y to ooze-y and rich. **VERY LIMITED STOCK** Raw.

Buttercup Brie
Our classic brie is back. Mild and buttery with an earthy, slightly mushroom-y rind. 
Mini & Standard wheels. Pasteurized.

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 in Berliner Messe from Referend Bier Blendery. Squidgy texture with a porky, savory flavor. Yeasty, fruity notes towards the rind. **LIMITED STOCK** Raw.

Wild Bird
Rarebird with a wild natural rind. Custard-y, reminiscent of torta-style cheeses. Citrus-y in the paste with savory notes under the rind. **LIMITED STOCK** Raw.

Havilah
Reserve batches from Summer/Fall 2015 showing flavors ranging from caramelized onions and broth to brown sugar and candied orange peel. Batches from early Spring/Summer 2016 with notes of malt, beef stew, mushroom and toasted brioche. Nice balance of sweet and savory. Raw.

The Ploughman
Crumbly and yoghurt-y with hints of lemon. Think Lancashire or Wensleydale. Raw.

Herdsman
Full wheels from the winter with notes of walnut and herbs. Wonderfully dense and creamy. Raw.

Harvest Tomme
Winter batch of our ashed tomme. Pretty white interior with a line of ash running through the middle. Savory with flavors of roast meat and cracked pepper with a buttery crumble. Raw.

Toma
February and early March batches with notes of cured meat, orange blossom and lemon zest. Raw. 

Happy eating!

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

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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