Hello folks!
It’s been a week of thrills at Cherry Grove Farm. We passed an exhaustive 3rd party audit with flying colors (whew), received some cider lees to wash cheese with from our friends at Three Springs Fruit Farm, and visited a new brewery with a lot of ambitions less than ten minutes from the farm.
The Referend Bier Blendery in Pennington, N.J. was quite the sensory experience. Lots of great smells and tastes in rooms full of wooden barrels aging beer. Sean and I sampled quite a few, one with a particularly complex aroma, that reminded me of our own honey, with notes of jasmine and honeysuckle, had been aged in a whisky barrel. James Priest runs the place, and his goal is all spontaneously fermented beers. We look forward to collaborating on a project soon and in the meantime encourage you to try out his tasting room!Speaking of encouragement, you can taste that lees-washed funky number, if you come out to High Street on the 28th for a Ploughman Cider dinner. Check out the menu : 
http://highstreetonmarket.
http://highstreetonmarket.Anyway, back to the old cheesers, Cheeses of the Week:
Buttercup Brie: Young but tasty, very buttery 1/16 batch living up to the Buttercup name. Thicker, jumbo 2#+ wheels available upon request for those who like that layer cake ripening effect. Mini Camembert rounds available too. Average wheel 1.50# right now. LIMITED as we begin to feel the effects of the winter milk supply.
Havilah: May 2015 batches Bright citrus aromas, brothy herbal notes, and sweet, burnt caramel abound. A great friend to drinks that accompany the dark days of winter: heady trappist ales or Brit style old ales, spiced winter ales, those highly tannic Piedmontese reds, or anything with the brown spirits like an Old Fashioned.
Herdsman: Very flavorful, piquant early October and September batchs. A versatile pairing partner for wines, beers and an array of cured meats.
Toma: 1st batch of Toma to be matured in our newly refurbished aging room. A very nice looking, pleasing cheese. Buttermilk notes with a piquant edge.
Wild at Heart: We still have a limited # of wheels from this experimental bloomy batch.
Custardy, eggy, brothy notes. Brie size (1.50#) rounds, Little rounds (.20-.30) w/a smatttering of ash and smoked paprika on the rind.
Happy eating and enjoy your weekends, friends in cheese!
Paul Lawler
Head Cheeseman
