Late summer sunsets that wash the seedheads and grasses make peaceful moments. Our picnic area is open to the public during daylight hours. Stop by and enjoy some of the late evening autumnal beauty. The farm store all the makings for an afternoon picnic… farmstead cheese, local breads, Unionville wines, and sweet treats. Take a minute for yourself.
Hello friends in cheese!
Hope everyone has recovered from those tryptophan trips. It’s time to reset those cheese cases and cheeseboards with care and abundance for the holidaze joy!
It a mild day here in Lawrenceville, as our cheese elves enjoy this brief respite from the frigid weather to make a batch of Toma that will ripen for February’s chill. A belated reminder that all our farm elves here at Cherry Grove are grateful for your support this holiday season.
What’s In Our Cases?
Beautiful soft ripened mixed rind tomme/brie hybrid. The paste in most wheels is about 1/2-2/3 broken down, meaning the texture is extremely decadent, smooth and buttery. (Think foie gras minus the baaaad karma.) The flavors and aromas we’re getting from these wheels range from: buttered hen of the woods mushrooms, chicken stock, damp earth, and roasted brassicas. Purrfect with turkey in leftover turkey and cranberry sammies. Raw Milk.
The supply in the farm store now will last through the holidaze. Get it while you can. Abruzze Jawn is a popular choice for any cheese platter with its sweet and smoky peppery flavors.
Nice supply of our ever-popular winter white brie in the farm store through New Years Eve.Pasteurized.
Nice selection from the 1st week of September. These have some nice creaminess to them, where we like them. Some basket cuts and small rounds for slicing into bite sized wedges and rounds. Great for a cheese plate! Raw Milk.
Speaking of baskets, a wee supply of this one, a variation of Herdsman with ash through the middle. This batch is distinctly cheddar-y, but with a squeeze of lemon & horseradish. Raw MIlk.
Bright grass milk paste with equally bright fall fruit flavors and a roasted malty flavor on the rind. Beautiful creamsicle colors and a raclette-like texture. Into our August wheels, we should have a nice supply of this through the holidaze. Raw Milk.
As delicious as ever. Come and get this pleasantly funky washed-rind beaut. A soul warming eyeopener for those holiday cheeseboards, with an Old Fashioned chaser. At least that’s how our gathering will play it. Raw Milk.
Havilah and Havilah Reserve
This aged alpine cheese is one of our most popular cheeses, and sales have been so brisk that it will became a truly seasonal cheese. Havilah is only made in summer, when the cows are on grass. Then each wheel ripens over 12 to 15 months before leaving the caves and debuting at market. A few wheels are held and aged to 24 months to become our Reserve. This year, we will sell out of all our 2017 Havilah wheels sometime in early January. So get this cheese board star while you can. A limited supply of Reserve will be released in December. Raw Milk.
Lawrenceville Jack and Jack Reserve
Lawrenceville Jack is a farm favorite showing all the seasonal qualities of our grass fed cows’ milk. A limited number of Reserve wheels will be cut for sale during the holidays. Raw Milk.
Stay dry and afloat during our winter storms!
As always, thank you for your support.
Paul and the team
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.)
We had a helluva zany week on the farm. A hellion-howling wind ran amuck last Friday, downing trees and causing general mayhem. Half the farm was without power and we are grateful all our aging rooms and milking equipment are functioning. A score of cows escaped their paddock, and a few went off and gave birth! (See the montage of new calves below.)
The big snow left us with downed trees, fractured fences, and more power issues. And another brand new calf this morning!
This is the beginning of that magical time of year when calves start popping out, so stay tuned for more cute calf pictures weekly. (This year’s naming convention is Greek Mythology!)
And now, the Cheese!
Oooumami: Every year we mess about with a few raw milk, high moisture cheeses, and on occasion they shine. This is the closest we’ve gotten to a raw milk Buttercup in the last two years. Aging these things can be a fickle drama, but we’ve pulled off a very tasty, unique raw milk cheese. The rind is rich garden of molds, 60% bloomy, 40 % other. The paste is just wee bit ripened to butter, the rest cream cheese-like. And the flavor! Think the rich mushroom n beef flavors of stroganoff, rich roasted/seared meat notes, and a little lemon acidity to offset it all. Good cheese! Raw milk
Sugarcube (or batch 328): an experimental mixed rind with a line of ash through the middle for all the drama. May it bring a sweet light to your darkest winter. These are awesome right now and should be delightful on your cheeseplates with jam and chutney. Pasteurized milk. (see picture below)
Mooncakes!: A wilder, limited version of our Buttercup Brie. It features a smorgasbord of penicillium mold strains, in addition to the pure-white that we’re accustomed to. What you’ve got here is the unctuous butteriness of our standard Buttercup plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy, like going spelunking in a cavern of earthy mushrooms with a sea of butter underneath you.
Bette Davis Eyes: Getting low on these guys but one batch left. A current favorite with cider or whiskey drinks, or drizzled with farm honey. Raw milk.
Herdsman: Early November batches available now. Very creamy, stone-fruit and lactic aromas, classic tomme flavors, with notes of candied lemon and horseradish. Raw milk.
Havilah: August and Sept 2016 batches. This cheese just gets better and better with time. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course, butter. Raw milk.
Toma: Early December wheels now available. Super rich winter milk makes Toma even more buttery and decadent. Slight paste break-down underneath the beautifully sunset-hued rind. Endlessly snackable, crowd pleasing, with a pleasant lemmony zip and nutty finish on the rind. Raw milk.
Rarebird: Limited availability. Unctuously buttery… it literally melts in your mouth. AND THE FLAVOR…! Our tasting notes for this one include everything from beef stock and mushrms to shell fish and broccoli rabe. Every single bite is something different and the flavor is about as episodic. This is a beautifully complex batch. Made from a single milking. Raw milk.
Don’t forget to mark down March 30th on your calendars for this year’s Brewer’s Plate! For the uninitiated, Brewer’s Plate is a veritable cornucopia of the best suds n small plates from our regional brewers, chefs, farms and distilleries. A smorgasbord of delight that benefits our local food pioneers at Fair Food.
Always grateful for your support.
Paul Lawler, Head Cheesemkaer