Autumnal salutations!

Autumnal salutations to you all!

I’m just back and feeling mightily invigorated from an inspiring vacation. Of course, a cheesemaker’s vacation is always going to involve cheese in some way (cheese is life!), and this time around I took the opportunity to attend the 2015 Slow Food Cheese festival in Italy. It was bustling, joyful, overwhelming and educational – a truly wonderful experience! I got to learn, see and taste dairy products specific to certain regions of the world, including Oscypek, a smoked Polish sheep’s milk cheese.
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Now on to our cheese:
Buttercup Brie – A good supply. We are shifting into high gear with Brie production to fulfill all your holiday needs. 
Havilah – The lean, onion-y batches from Summer 2014 are winning fans far and wide! Get in on it!
Lawrenceville Jack – It’s back to school, and this 4-6 month-old cheese is perfect as a durable, nourishing lunchbox snack for the kids in your lives. 
Full Nettle Jack – The grown-up version of the above lunchbox stuffer. A hint of citric brightness and vegetal, herbal notes from the nettles.
Take care for now!

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