The Ultimate Grilled Cheese

 

image from Google Images

Our new Toma emerged from the cave incredibly creamy and it melts so beautifully it’ll makes you swoon.
In a perfect timing, late harvest tomatoes are at pick ripeness (we know, we just got some beautiful heirlooms from Terhune Orchards), heavy, meaty, full of flavor….And the chilly air begs for crispy bacon…

We are here today to suggest the ultimate grilled cheese: BTC. Bacon from Simply Grazin’, Tomato from Terhune Orchards, and Toma  from us…

You will also need sliced artisanal, crusty local bread (from Witherspoon baking Company in Princeton or Village Bakery in Lawerenceville), 2 slices per person. Add a tangy salad of young fall greens you’ve got a real treat.

Method:
Preheat the oven to 400 degrees.

In a large heavy pan, cook the bacon, one or two  stripes per person, turning frequently, until golden-brown and crispy. Drain on paper towels.

Brush the bread slices on both sides with olive oil.

Slice the tomato into ¼ inch thick slices and place on ½ of the bread slices. Sprinkle a little bit of salt.

Place all the bread slices (both those that bear tomatoes and those that don’t) on a cookie sheet and bake for about 10 minutes, until the bread is golden and the tomatoes heated through.

Carefully  remove the pan from the oven and place slices of Toma on the tomato-free slices of bread.  Top the Toma with the cooked bacon.

Return the bread to the oven and continue cooking until  the cheese melts.

Carefully, using clean kitchen towels or mittens to protect you hands, combine the tomato slices and cheeses slices into sandwiches. Press them together to create a grilled-cheese effect and serve immediately.


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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