Greetings from the Cheesemakers!

As this possibly-maybe-snowmageddon bears down on us we’ve been busy trying to keep our winter wonder humidity and temps from dropping too low for the cheese. Think a lot of steaming water and contraptions to spread it around. At least we are warm! I hope all of you stay warm with some spirits and alpine cheese or tomme by the fireplace.

January and February are traditionally slower sales times of year for us, but they needn’t be. Let us know if we can help you out for a menu or give you some fondue ideas for your wintry celebrations.
 
Pictured below are the hands of us cheesemakers applying smoked salt to a few gigantic raw brie destined for The Brewer’s Plate, one of our favorite Philly events. Its about beer, cheese, and pork, all supporting the cause of local food (you’re welcome, Fair Food). 
 
Thinking of a delicious spring event certainly makes us feel less frigid.
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And on to the cheese:
Buttercup Brie: We have Brie mini wheels and a limited # of heart shaped minis in the store.
 
Herdsman: September wheels. Dense and fudgy, yet rivers of cream and butter at the same time. Mini Basket 2-4 lb wheels still available.
 
Harvest Tomme: This is our version of Herdsman, available in petite .65-1 lb baskets or 3-4 lb baskets, with the added dashing panache of ash through the middle. Perfect for those exceptional cheese boards or as easy party take homes.
 
Havilah:  Wonderful late summer 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture.
 
Toma : Wheels from last October’s milk. Notes of peanut, cream, grass, and a wonderful lasting funk. Smooth, semi-soft, buttery texture with a lovely blush hued rind.  Aged about 90 days.
 
Trilby : The second batch of our newest soft ripened washed rind cheese. 
 Beefy washed rind flavors along with olive and walnut notes and a bright apple acidity replace on the rind. (Cider-washed)

Lawrenceville Jack: 
May wheels. Grassy, mild and creamy.
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Taste like summer.
 
Stay warm and happy snacking.

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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