Honeysuckle Arrives

Our avalanche of calves has started to hit! We have had 9 new calves born this week, with a possible 10th on the way today. Our milk supply will be starting to increase drastically, and we are looking forward to making the larger batches of cheese that characterize summer on a grass fed diary farm. The farmers have starting cutting hay this week, and all of our markets are in full swing. Oh yes, it is certainly the beginning of the busy season around here, and we are all eager to starting working hard to produce some great future cheese for you all. 

Here is one of our new calves, Honeysuckle, enjoying a leisurely morning in the grass. 

Available Cheese This Week:
Buttercup Brie: Some nice early May wheels. That typical butter and buttermilk soft deliciousness with hints of mushroom on the rind. Mini wheels also available.
Herdsman: Regular wheels from Mid January, Basket wheels a little older. Great flavors abound. January wheels are creamy, flaky, with a sour cream finish. Raw Milk.
Havilah:  Wonderful August and Sept 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 
Enjoy this beautiful weekend.

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