We are in the midst of a round of fall calving. The milk supply is inching up just in time for bigger batches of brie for the December holidays and big batches of spring farmers’ market Jacks. The cows are grazing on loads of radish greens, which makes a surprisingly sweet milk for such a peppery, robust vegetable.
While you anxiously await that Brie availability (not this week folks, next sell-able Brie 11/8), meet Sputnik (on the left) and her buddy Diana (goddess of the Moon). They were hopping about on their new legs outside the milking parlor path this morning. Cuties, eh?
BUT unto the cheese:
Havilah: Working through the end of spring 2014 whees and into the grassier, July batches. Can’t get over these July 2014 production batches. Lots of those pasture Havilah flavors, pineapple and citrus on the nose, then a flavor that ranges from mown summer grass, mustard to sweet toffee. A lot going on here.
Herdsman: 7.20.15 batch Same as last week. Bright sunshine, lip-smacking lemon yogurt tang. A friend to apple chutney, ham and fall picnics.
It’s usual spicy, zesty self chock full o’ flavor. Loads of batches from last spring and summer.
Lawrenceville Jack: Mustardy, grassy, creamy, oniony – what can I say, it’s spring pasture based Jack; from last May.