We had a wonderful time at the annual Brewer’s Plate last Sunday. Put on to benefit Fair Food, one of Philly’s premier farm to marketplace nonprofits, it is THE food and drink event of the year in Philly. It was great getting to meet all of our fellow artisan food partners and get to try some really tasty foods and drinks. (We even found some chili with our Herdsman on it from a fellow vendor.)
Our table sampled out our Raw Rodeo Brie, a raw milk Brie with an center of ash, smoked salt, and smoked paprika – pairing it with local Asian pear products from Subarashi Kudamono of the Lehigh Valley.
Our latest batch of Trilby is ripening and developing even more nuanced flavor as it ages. I’ve been melting thick slices of it over a potato gratin with bacon and onions for breakfast and it is absolutely amazing. As this warm weather sets in, I’ll begin my search for edible leaves around our farm, for our special leaf-wrapped Trilby. Well into fall last year, I used leaves from the Norwegian Maple that is behind the cottage, but this year I will experiment with the wide diversity of species that we have on the farm.
Onto the cheese:
Brie: Young batches of regular size. With a limited availability per the usual winter milk supply.
Herdsman: Wheels from October and early November. Nice wheels with creamy farmhouse flavor. Baskets return for those that prefer those! Raw Milk.
Havilah: August and Sept 2014 batches. Caramel, grass, pineapple, hints of hazelnut, with a really great texture. These are some really wonderful batches. Raw Milk.
Lawrenceville Jack: Our usual creamy grass-fed, mac n cheese buddy. Getting into fall batches.
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels. Raw Milk.
Trilby: Our local rye whiskey-soused friend is currently available in .50 and 1 lb rounds. Lovely beef, buttermilk and even walnut flavors – and just a fistful o’ funk on that rind. Wonderful to eat plain with spirits or melted on top of potatoes. For those of you who may have had a hard time with the texture/shelf life in the past this batch is more stable than those prior. Pasteurized.