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.
CHEESE! CHEESE! CHEESE!
Buttercup Brie *LIMITED AVAILABILITY*
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.
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.
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.