Winter is closing in on us and with it comes the holidays! If you’re still unsure of what gift to give to those nearest to your heart, we have just the thing. Cherry Grove Farm currently offers a variety of private cheese making classes right on our farm. Give the gift of experience to someone you love and enjoy a fun (and safe) day out on farm. Class availability fills up quickly so be sure to book your spot soon! More information can be found on our class tab or email us at email@example.com.
‘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!
We’ve got another tasty batch of Rarebird this week, as well as a limited number of Trilby and Buttercup Brie wheels this week.
Farm Markets are still in full swing and the farm store has been bustling. Here are the cheeses we are featuring this week.
Toma We let this little rustic raw milk farmhouse Toma batch get a bit of extra age, making it extra special! These wheels boast a delectably dense and creamy texture. Each bite of these buttery wheels melts in your mouth, bursting with layers of grassy notes and hints of fall fruits and salted nuts, alongside roasted malt and fresh sea salt with a wonderfully subtle minerality running through all the stronger notes that really ties this flavorful batch together. Raw Milk...
Trilby This new batch of Trilby is incredible. These wheels offer a soft, supple texture with a luscious creamline, and flavor to boot! These little Trilbies give off an aroma of cocoa with a rind carrying just a hint of hoppiness, thanks to the Dad’s Hat Rye Whiskey they are washed in. Inside at the creamy center of the cheese, you’ll get notes of earthiness, and autumnal fruit flavors like crisp apples and pears. Make a space on your fall cheese board for these little guys! Pasteurized milk.
Rarebird The raw milk Rarebird in this batch are dense with a sweet custardy aroma. These wheels carry some of the same sweet fall fruit flavors of the last batch, with added notes of anise-y black licorice and brown butter. The texture is creamy and palate-coating, with some hints of fresh bread and sweet cream rounding out the flavor profile. These Rarebirds would make a welcome addition to any cheesboard, and happen to make a great snack with sliced tart apples or crisp pears. Raw milk.
Havilah These latest batches of Havilah are really lovely. Cracking the wheels open, stocky vegetal aromas waft up to greet you, and the lovely golden color of the paste says summer gold. These wheels are dense and flakey, with flavors of broiled carrots, caramelized shallots, roasted nuts, and hearty beefy stews and those subtler notes of brown sugar, caramel, and a tiny hint of vanilla near the finish. Raw milk.
Herdsman These six month old winter Herdsman baskets start off with notes of cultured butter and creme fraiche, lemony citrus, and fresh sea salt, finishing off with hints of toasted cashew, caramel, and a bit of sharpness. This batch is firm and flakey, very versatile – equally great for snacking or for cooking! Raw milk
Abruzze Jawn In the farm store only! Our savory Abruzze Jawn will be very limited for awhile, while batches ripen in the caves. This creamy raw milk jack-style curd is blended with mild red pepper, ancho, pepperoncini, guajillo, pimenton (smoked paprika), green peppercorn, onion, and garlic. Aged 6 months, the smoky sweet spice blend imparts a distinct meaty flavor. Grate over cornbread, or atop your squash soup. Delicious on a grass-fed beef or black bean burger. Addictively spiced, but without heat. Raw milk.
Our creamy, tangy Lawrenceville Jack and small supply of Jack Reserve are also available in the farm store.
Howdy cheese friends! Our cheesemakers have returned from their pilgrimage to the American Cheese Society conference in Richmond, VA, and we are excited to move forward with all the information learned and shared. We have lots of new cheese friends too!
Conference sessions covered a wide ranges of topics, from dairy farming and climate change, to courses on physical rehab, how to stay physically safe while milking cows and flipping big wheels of Havilah, to discovering new and exciting cheese pairings, understanding what causes cheese defects, to new research on affinage, and even a behind-the-scenes look at how cheeses are judged in competition.
We are all just about bursting with newfound motivation, and it is always great to see old friends and meet the new, and then taste cheeses from all around the country (even Hawaii!).
But its great to be home and great to break open new wheels of our own beloved cheeses, so without further ado…..
Havilah These raw milk Havilah wheels are just delicious. These batches have a dense, flakey texture with lots of that wonderful crystallization throughout. Brothy, hearty aromas greet you as you open the wheel, and when you take a bite, you get a wonderfully balanced flavor: beefy, with notes of broiled potatoes and slow-roasted root vegetables, and on the sweeter side, notes of hazelnut, salted caramel, honey, and vanilla. This is the perfect time of year to fall in love with Havilah again. Raw milk.
Oooumammi Oooumammi is ready to take its rightful place as the star of your summertime cheese board. This cheese is a love child between a vegetal brie and an earthy tomme – the mottled rind on these raw milk wheels is just the beginning of the beauty that is Oooumammi. Underneath that dappled bloomy rind lies a fudgy creamline and a dense center paste packed with flavor. Earthy funky flavors of mushrooms and root vegetables are balanced by notes of salted butter, savory meats, with hints of anise near the finish. Raw milk.
Rarebird Rarebird batches are always exceptional – they are each made with only the milk of 1 day – a perfect snapshot of the farm and the cows at that moment in time. Our delicious fresh raw milk is formed into small wheels in baskets, and for the next two months they each undergo a delicate washing by hand, which helps to form that beautiful creamsicle-colored rind. This batch is fudgy and creamy, with a texture that just about melts in your mouth with every bite. Flavor starts out clean, with notes of fresh cream and warm, yeasty bread straight out of the oven, and then develops just a hint of grassy funk near the washed rind. And Rarebird always leaves a last sweet goodbye: hints of almond and vanilla dancing across your palate at the finish. Raw milk
Herdsman These six month old winter Herdsman baskets start off with notes of cultured butter and creme fraiche, lemony citrus, and fresh sea salt, finishing off with hints of toasted cashew, caramel, and a bit of sharpness. This batch is firm and flakey, very versatile – equally great for snacking or for cooking! Raw milk Toma In store only this week
This rustic raw milk farmhouse Toma batch boasts a delectable dense texture with an enticingly piquant aroma. Each bite of these wheels is buttery and bursting with flavor – layers of grassy notes atop hints of autumnal fruits and roasted nuts. In addition, there is a subtle minerality running in between all the stronger notes that really ties this flavorful batch together. Raw milk.
Buttercup Brie On sale this week at 20% off in our farm store and at our farmers markets. Made from pasteurized milk.
We are off to the American Cheese Society’s annual conference in Richmond for four days of education, awards and cheesy fun! On Friday we will get the final word as to which cheeses stood out to the judges. Keep your fingers crossed for us. And stay tuned for more news!