Notes From The Vat

Our raw milk Havilah is a perfect summertime staple!

Batches are ripening as we type, but this week our all-stars for the farm store and farm markets are…

These June 2018 batches of our Havilah are even better than the May batches. The raw milk used in these alpine-style wheels lets you taste all the layers of flavor present, thanks to our lush green summer pastures. These wheels boast a dense, almost velvetty texture, with aromas of browned butter and roasting meats. Notes of fresh scallions, and super hearty beef-and-onion flavors are all present, and are rounded out by subtler, sweeter hints of hazelnut and salted caramel. All in all they are exceptionally balanced and incredibly delicious. Raw Milk.

This young batch of our raw milk Rarebird really let the pure flavors of our milk sing. These little washed rind wheels have a soft, sweet cream aroma and a fudgy, palate-coating texture that just about melts in your mouth. The flavors of this Rarebird batch are simple and clean, wonderful salted butter notes, subtle hints of fresh baked bread, with a tiny bit of that lovely washed rind funk near the creamline, and a tinge of sweetness carrying notes of vanilla and almond through the finish. Raw Milk.

Herdsman is one of our tried and true, kid- and kitchen-friendly cheeses. This batch of extra aged Herdsman baskets starts off with notes of cultured butter, lemony citrus, and fresh sea salt, and finishes with hints of toasted cashew, and a sharpness reminiscent of clothbound cheddars at times. This Herdsman is firm and flakey, very versatile, and equally great for snacking or for cooking! Raw Milk.

Toma is especially delicious right now, but we are running low so get it this week. The wheels start out with a funky, almost boozy aroma, but when you bite into this dense and creamy cheese, you are greeted with flavors of fresh yeasty bread with salted butter, hints of sweetness, and an undercurrent of grassy notes. The finish is bright and overall the wheels are wonderful! Raw Milk

Buttercup Brie
Everyone’s favorite little earthy bloomy rind is available this week! Serve at room temperature with a delicate wine jelly or on a baguette with roasted garlic. Pasteurized.

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