Notes From the Vat

Rumor has it, we may even glimpse the sun for a few moments this week! Reminiscent of the sun, these goldenrod wheels of Havilah from Spring/Summer 2016 are showing fantastic depth of flavor right now. Notes of caramelized onions and beef stew abound – kind of like french onion soup in a bite, but without all the braising and roasting and simmering! While we’d love to hang onto them for another 6 or 12 months we think they’re pretty darned good as is.

Make Havilah while the suns shines, and the grass grows!

Make Havilah while the suns shines, and the grass grows!


Late April batches. Young! Mushroomy and soft towards the rind with a firmer, lactic core. 

Reserve batches from Summer/Fall 2015 showing flavors ranging from caramelized onions and broth to brown sugar and candied orange peel. Batches from early Spring/Summer 2016 with notes of malt, beef stew, mushroom and toasted brioche. Nice balance of sweet and savory. Raw.

The Ploughman
Crumbly and yoghurt-y with hints of lemon. Think Lancashire or Wensleydale.

Full wheels from the fall/winter with notes of walnut and herbs. Wonderfully dense and creamy. Basket wheels from the winter are more bright and lactic with notes of creme fraiche and black pepper. Raw.

Harvest Tomme
Winter batch of our ashed tomme. Pretty white interior with a line of ash running through the middle. Savory with flavors of roast meat and cracked pepper with a buttery crumble. Raw.

February and early March batches with notes of cured meat, orange blossom and lemon zest. Raw. 

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