Notes From A Cheese Cave

May has arrived in all her floral glory, and it is time to say Hello to Havilah season!

We broke open the first official wheel of the season today, and can’t wait to share this batch with you. These Havilah wheels are a perfect balance between hints of lightly toasted nuts and roasted meats, with a delicate layer of citrus-touched butter notes underneath. 

Golden Dreams of Havilah

Havilah
The very first batch of the season, huzzah! These premiere wheels our raw milk alpine-style dream are layered with flavors of roasted meats, mushrooms, and scallions. Undertones of browned butter whisper of clothbound cheddars, with light hints of citrus and toasted cashews. Raw milk, sold at 12 months minimum.

Herdsman
Delicious buttery flavors, with hints of fresh cream and sea salt, and additional seasonal citrus & toasted walnut notes. You can taste those last few days on autumn pasture in these fall wheels. Raw milk.

Toma
November wheels are as complex as they are delicious. The slight extra age imparts layered notes of salted pretzels and roasted malt, with hints of barnyardiness and a little funk that is perfect on the palate. Beautiful cloudy sunrise-colored rind and a raclette-esque texture. Raw milk.

Bette Davis Eyes
These dense, raw milk blue wheels are crumbly, fudgey, and brimming with flavor in every bite. Touches of dark chocolate twine with earthy limestone notes, and hints of anise enliven the intrinsic blue flavor, which remains prominent without becoming overpowering. Raw milk.

Abruzze Jawn
Our award-winning jack-style cheese is enhanced with the flavors of a variety of sweet and smoky peppers & chiles mixed throughout, which deliver both spice and savor to our already-delectable raw milk.

Orson Orwell a newborn Jersey calf.
Orson Orwell catches some rays.

Our 2019 theme for baby names is literature!

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
MENU