Notes From The Vat, Holiday Edition

Happy Holiday Season Quesophiles!

‘Tis the season of giving and for cheese, and for that reason we have a gift for you!

From now through January 1st, you can get our Havilah, a Good Food awards finalist, at a holiday gift price, because it is the season to celebrate with cheese! We want you to enjoy our flagship cheese, made in summer when the cows are grazing fresh, green grasses, on all your holiday cheese boards.

Melt Havilah into your turkey day mashed potatoes, wrap a wedge and stuff it in the stocking of the curd nerd in your life, grate it up and mix it into your Hanukkah latkes, or bring it to your holiday celebrations this season. Havilah pairs well with ports, passitos, and iceweins, with malty beers, and bourbon or whisky in those dark days of winter by a cozy fire.

What is in the store and at markets?

Toma
The new batch of our Toma is dense and rich, with a flavorful rustic rind. These wheels have layers of flavors, with notes of creme fraiche, fresh yogurt, sweet vanilla, and undertones of toasted almond, grass, and mild earthy hints, bordering on mushroomy. With a little more acidity, this batch is a unique departure from a more traditional Toma flavor profile that will work well for both cooking and serving in cheese plates. RAW milk. On sale from now to January first.

Rarebird
Our raw milk Rarebird wheels are fudgy-creamy in texture, with a sweet custardy aroma and flavor. Always deliciously palate-coating, we taste hints of fresh bread and sweet cream with some of the same sweet fall fruit notes of the last batch, and notes of anise and brown butter to boot! Rarebird is always a great addition to a cheeseboard. RAW milk.

Buttercup Brie
Just in time for the holidays, this American Cheese Society Blue Ribbon winner is back. And what is a holiday cheeseboard without brie? Rich and silky with earthy mushroom and butter flavors. Pairs well with caramelized nuts and dried fruits. PASTEURIZED milk.

Havilah
We have a range of summer and fall batches from 2018, ranging from 14 to 16 months aged.

And did you hear our news?  Havilah and our Havilah Reserve are finalists in the Good Food awards! The Good Food Awards not only judge taste, but take into account sustainability so this is an honor for our farm, especially since we were competing against some much bigger operations!

These wheels are dense and velvety, and the layers of flavors keep coming once you take a bite. You will experience notes of braised carrots and asparagus, caramelized onion, slow cooked pork, and earthy mushrooms. There are tiny hints of garlic & onion, as well as a herbaceous undertone. These batches also boast a wonderful level of crystallization, so they really pop. RAW milk. On sale from now to January first.

What is in the store only?

You can still find our Lawrenceville Jack and ACS Blue Ribbon winning Jack Reserve in our cases. Also on hand is some Herdsman and Harvest Tomme, some superbly ripe Trilby and a limited amount of Abruzze Jawn.

Planning for your holidays? Look for one final batch of Abruzze  Jawn and Trilby in mid-December.

We are also selling beautiful oil-finished walnut cheese boards handmade from reclaimed wood about 50 minutes from our farm.

Ask our store and cheesemaking staff for suggestions for your holiday cheeses and pairings!


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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