Calves Are Bustin’ Out All Over!

Calves are lounging about everywhere. The mini cow cute factor is through the roof and OUTTA control. The milk is nearly double what it was a month ago and continuing to climb. We have added additional cheesemakes into the rotation and have been capitalizing on the milk quality to make tommes for the holidays and Havilah for the 2017 & 18 horizon.

I am loving the golden milk and myriad straight-from-pasture flavors grass-fed milk provides. Summer life, and tastes, are sweet and good.

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Here’s the cheese outlook for the week:

Buttercup Brie: May wheels. That typical butter and buttermilk soft deliciousness with cooked mushroom flavors.
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk. 
Harvest Tomme: Creamier than our Herdsman, with a line of ash in the center, from February. Packs a pecorino-y piquant punch. Raw Milk. 
Havilah: Late spring 2015 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.
Enjoy this beautiful summer weekend one and all.

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