Dearest Quesophiles

The calves continue to roll in and we are seeing the first tricklings in new milk flow. We’ve primarily been making Abruzze Jawn and Buttercup Brie, but as it takes 6 months for Abruzze to age, you’ll be tasting these summer milk beauties come the holidays. There it is below at day 3, drying without much of a rind.
   
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Abruzze Jawn, aged 3 days

On to the Cheese:
 
Buttercup Brie: Some nice early May wheels. That typical butter and buttermilk soft deliciousness with hints of mushroom on the rind. .
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
 
Havilah: Autumn 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels.  Raw Milk.

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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