Notes from the Vat

OOOOOOOOOUUUMAMMMI…

Lady Miss Keir gets it, do you hear it? Ooooummmmammmi, OOOOUUMAMI.

That’s right, Oooumami is back. Notes of cauliflower, beef, asparagus, cannellini bean, sour cream and mushroom dip – a real spring ringer of a raw milk bloomy! Get it while the getting is best.

THIS WEEK IN CHEESE:
Oooumami: Gorgeous raw milk, mixed bloomy rind cheese. Tall and delicious. Raw milk.

Herdsman
Working on December batches now. These wheels are surprising us (go hay milk!) with classic tomme flavors and textures. An array of flavors that range from oregano and heavy red sauce to garden fresh carrots and beets to lemon and malt!. Raw milk.

Havilah
October and November 2016 batches. Can’t stop and won’t stop, this cheese is a flavor bomb and it makes no apologies. Current tasting notes include: pineapple, beef broth, grass, caramel and an array of allium flavors. These batches are heavier on the savory side. Raw milk.

Toma
January wheels now available. These wheels are kind of blowing us away. Insanely decadent texture with a rin that makes an absolutely indelible impression. Our tasting notes included everything from alliums, shellfish and ballpark peanuts to mango! These are some special batches. Raw milk.

Rarebird
Not many wheels. The flavor is typical Rarebird: gamey meat, peanutty, funky butter and wild mushrooms. Raw milk.

We’re currently washing a handful of these Rarebirds in this radically tart lil beer from Allagash for our friends at Tria Taproom in honor of upcoming Philly Beer Week!


Buttercup Brie
We’ve got a seriously tiny stock of Brie available at the moment. First come, first serve. More is on the way. Pasteurized milk.

Don’t Worry, Brie Happy! 
Always grateful for your support.


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
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