Greetings Cheese People!

It’s a lovely wet morning on Cherry Grove Farm, as we heat up 148 gallons of milk to be cultured (holiday Toma-to-be). I am a total fall denialist, but even I am feeling the pull of pullovers, more milk in my coffee, and yes, fatty roasts and CHEESES!

Tis the season for those big beast cheeses with full, warming flavors for the creeping cold. And on this farmstead, that means we consume even more Havilah than normal, which, suffice to say, was my breakfast of choice this morning with a cappuccino. I’ll pull out a quote from Madame Fromage herself (in case you need any more convincing), “…a cheese perfect for the onset of fall, a raw-milk beauty that pairs well with apples, nuts and even chocolate.”

Makes me wonder how it would go with a chocolate hazelnut spread and some pears, mhmm.

Here’s what’s on deck for this week:
 
Herdsman: 7/9/15 batch…just old enough to market. Pliant and ready to melt. Cream and lemon flavors.
 
Full Nettle Jack: Wheels from last March…spicy, full bodied, this is the flavored cheese you want.
 
Buttercup Brie: 9/1/15 & 8/20/15 batches with those hallmark classic mushroom butter brie notes. Just starting to really get interesting, with a little creaminess under the rind.
 
 Lawrenceville Jack Reserve: June and August 2014 batches. Flaky and near carrot color, sweet herbal notes but an acid sharp finish, definitely not your grilled cheese Jack.
 
Havilah: Holy cow, this 7/14/14 batch is good! Hitting all the flavors I love from this cheese: caramel, burnt sugar, and toffee right near the rind, with fresh pineapple as you go outward. Pictured below is my testimonial face to how
!@#!# good this batch is.
 
Paul Lawler loves Havilah

Paul’s testimonial face as to how !@#!# good this Havilah batch is.

That’s all folks. Stay dry and happy eating!
Thanks for your business!
Paul

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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