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.
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.
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.
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.
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!
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.
Saturday, April 21 is Raw Milk Cheese Appreciation Day, an international celebration of the art and science of making cheese the way our ancestors have for centuries.
Join us on the farm for our celebration of handcrafted raw milk cheeses and to kick off the spring grazing season.
Tastings and Pairings in the Meet The Makers Tent with our local heroes:
Unionville Vineyards . Eat This Yum . Muirhead Foods . Le Bon Magot . Wildflour Cafe
Free Farm Tours . Hayrides . Tastings and Pairings
Schedule of Events
11am – Meet the Makers Tent opens: Taste locally-made products that pair with our farmstead cheeses until 4pm
11:30 – Hayride
12:00 – Free Farm Tour
12:30 – Hayride
12:30 – Wine and Cheese Tasting with our Cheesemakers
1:30 – Hayride
2:00 – Free Farm Tour
2:30 – Hayride
3:00 – Wine and Cheese Tasting with our Cheesemakers
3:30 – Hayride
4:00 – Meet the Makers Tent closes
Get ready for Easter and the spring holiday season with this powerhouse combination!
Buy a bottle of Unionville Syrah and get 10% off your lamb purchase.
A perfect wine with lamb, Syrah is full flavored with dark fruit flavors, from sweet blueberry to savory black olive, finishing on a spicy, peppery note.
And Unionville Syrah is a local treasure…
“The best United States Syrah I’ve tasted, ever. A kaleidoscope of pepper, wow!”
-Stuart Pigott, Wine & Spirits Magazine
Classic Roasted Lamb
(this classic recipe comes from Ina Garten)
- 12 large unpeeled garlic cloves, divided
- 1 tablespoon chopped fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 (6-pound) boneless leg of lamb, trimmed and tied
- 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
- 2 tablespoons good olive oil
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.
Easter is coming… and we have a comfort food classic for your weekend!
Whey-fed Berkshire Smoked Ham, New Jersey Maple Syrup, and Artisan Mustard
10% off when purchased together
Smoked Ham with a Maple Mustard Glaze
- 6-10lb Smoked Ham
- ½ cup Sweet Sourland Farm NJ Maple Syrup
- 1/3 cup brown sugar
- 2 tablespoons mustard (Muirhead Dijon or Three Monkeys Mustard)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Preheat Oven to 325 degrees.
Put all ingredients for glaze into a saucepan and whisk together. Bring to boil over medium high heat then lower heat and simmer, stirring often, until thickened a little (about 10 minutes).
Pour 1 cup of water in the bottom of a roasting pan with rack. Place ham on rack and cover with foil. Bake about 18 minutes per pound, or until inner temperature reads about 135 degrees. Remove from oven, uncover, and brush glaze over entire ham.
Return ham to oven uncovered and bake another 20-30 minutes until the glaze caramelizes and internal temperature is 140 degrees. Remove ham from oven and glaze again. Let rest 15 minutes before carving and serving. (While ham is resting internal temp will rise to 145 degrees.)