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Flash Sale this weekend!

Saturday, Feb 24th and Sunday, Feb 25th only!
(while supplies last)
 
Pumpkin Ravioli & Bette Davis Eyes.
10% off when bought together.
 

      

Recommended Recipe from Michelle:

Pumpkin Ravioli with a Brown Butter Sage Sauce and crumbled Bette Davis Eyes
 
 
 
4 Tablespoons butter
1.5 teaspoons dried or 1 Tablespoon fresh chopped sage
1/4 tsp salt
1/4 tsp pepper
1 package Nicola’s Pumpkin Ravioli

1/2 cup crumbled Bette Davis Eyes

In medium frying pan over medium-high heat, melt the butter. Saute until it turns golden brown. Lower heat. Do not let burn. Add sage, salt and pepper and mix together letting flavors meld. Turn off and hold.
 
Cook ravioli as directed, and as they finish, remove from water with a slotted spoon that allows revioli to drain. Add ravioli to the browned butter sauce, turning heat up to medium. Toss gently to heat and coat thoroughly. Sprinkle with crumbled Bette Davis Eyes and serve.
 
 

News From the Vat

Dearest Quesophiles,
 
In light of current events, let me share with you this excellent 1988 Eagles ditty: https://www.youtube.com/watch?v=hlR6ujpB89k

Winter is the time for farm and creamery planning and reflection. So while we inch along at 32 gallons a day right now, we are anticipating upwards of 125 gallons a day in the summer. That’s a lot of Havilah’s for 2019/20 and more tommes, Rarebirds, and Buttercups for this season too!

Here’s a picture of some winter foliage from the farmyard.

But now, what is on our cheese board this week!

Trilby: Everyone’s favorite boozy little stinker. This is the last week or two on this batch, then they go away for a month. (In case you’ve forgotten, Trilby is a small format cheese washed in Dad’s Hat delicious Rye Whiskey). No leaves on them this time of year, sorry. But still big, bold, sweet, vegetal, boozy and complex. Pasteurized milk.                            

Sugarcube (or Batch 328): This is an experimental mixed rind cheese with a line of ash through the middle for all the drama. May it bring a sweet light to your darkest winter. Pasteurized milk.



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. PLUS, we’ve added a dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. What you’ve got here is the unctuous butteriness of our standard Buttercup plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mmmmm….sea of butter.  Pasteurized milk.

Buttercup Brie: Petite but powerful wheels from November with notes of fresh hay, butter cooked oyster mushrooms and beef – vintage gems! Quarters from our large Buttercups, beautifully rumpled, very luxe n creamy with notes of buttermilk n creme fraiche. Pasteurized milk.

Bette Davis Eyes
A new batch, decidedly far better and creamier than the last. Sean continues in heroic efforts to hone in on this lil number. Now for our 2018 resolution: wood shelves! Mad fudgy, gorgonzola-esque, mint garden and light mineral earthiness. 8-10# wheels Raw milk.

Herdsman
Available now are our early November batches. Very creamy, stone-fruit and lactic aromas, classic tomme flavors. Favorite comment in French accent last week at a Whole Foods event “this reminds me of tomme de savoie, I’ll take it!” Notes of candied lemon and horseradish. Raw milk.

Havilah
August and Sept 2016 batches. This cheese just gets better and better over the years. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course: Butter. Raw milk.

 Toma
REALLY nice October batch – the rind is can’t miss plethora of roasted nut flavors. Slight paste break-down underneath the beautifully sunset hued rind. Endlessly snackable, crowd pleasing, meltable with a pleasant lemony zip and savory finish. Raw milk.

A brief plug for an awesome event we will be at, The Evening of Cheese at the Cheesemakers Resource Conference, 6 PM Tues Feb 13th. If you are a chef/buyer and want to taste the cheese of and talk to an array of Midatlantic regional cheesemakers all in one room, here is the perfect way to see what’s up! Come hungry. About an hour from Philly and right down the road from Stoudts brewing.
http://www.dairyheritage.com/evening-of-cheese.php

Always grateful for your support.

Paul Lawler, Head Cheesemaker

Notes From The Vat

Are you all recovered from your tryptophan trippin’ and accepting into your life the ceaseless churn of Dominic the Donkey and White Christmas on retail repeat for the next 5 weeks?
 
In all earnestness, this is the most magical cheese season of the year and you can’t not love it. Parties galore, evenings with friendships and warming tannic wines, cider, stouts, toddies, or an old fashioned by the fire – all you need is a cheese pairing or plate to bring the glow to any of these evenings.

Consider our Havilah with a cider on the sweeter side, or with that old fashioned. Better still perhaps caramelize some onions with cider and back with thinly sliced potatoes adorned with Rarebird. Everyone always lumps Chardonnay with bloomies, but how about a nice stout with our Mooncakes? In any case, the days may be getting shorter, but that’s all the more reason to embrace the holiday and EAT MORE CHEESE!
 

CHEESE! CHEESE! CHEESE! 

 


Mooncakes, Mooncakes, Mooncakes!

Our friendly blue and light grey penicilliums and few errant blues decided to visit our bloomy room and what a gift they gave us! Mooncakes is essentially our Buttercup, but with non-pure snow white rind and a changed aroma. Distinctly cave-y, mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mhmmmm….sea of butter. We’ve added some ash to these to give them greater visual  Also, tiny lil third pounders available too in addition to standard brie sizes. Pasteurized milk.

Havilah
August/Sept 2016 batches. Sweet and pinneaple-y aromas, but flavors of a beefy sunday roast with Yorkshire pudding. Raw milk.

Toma
VERY LIMITED. Beautiful pinkish orange shaded wheels, nice and beefy, roasted peanut and cashew flavors. Perfect for melting or snacking. Raw milk.

We will also have Lawrenceville Jack, Full Nettle Jack, and Buttercup Brie in the farm store. Look for some intriguing releases a little closer to the holidays!

Grass-fed Veal Sale through August

Sharing a recipe for a grilled rack of veal in honor of our August sale (20% off our Grass-fed Rose Veal). Get it while it lasts.

 

Grilled Porcini-Rubbed Rack of Veal

Serves 8

Ingredients

    • 1 1/2 teaspoons crushed red pepper flakes
    • 1/4 cup porcini mushroom powder (from about 3/4 ounce dried mushrooms)
    • 2 tablespoons sugar
    • 1 tablespoon kosher salt
    • 1 tablespoon coarsely ground black pepper
    • 1 (5–6-pounds) six-bone rack of veal, chine bone removed (not frenched)
    • 1/4 cup extra-virgin olive oil
    • Flaky sea salt

Special equipment:

    • A spice mill or a mortar and pestle

Preparation

  • Prepare grill for medium–high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Coarsely grind red pepper flakes in spice mill or with mortar and pestle. Combine ground red pepper flakes, porcini powder, sugar, kosher salt, and black pepper in a small bowl.
  • Rub veal all over with oil, followed by enough spice mixture to coat nicely (about 1/2 cup), patting to adhere.
  • Grill veal over direct heat, turning occasionally, until deeply browned all over, 15–20 minutes total. Move veal to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of loin registers 115°, 1 1/2–2 hours. (Check after 30 minutes—once thermometer registers 100°, the temperature will climb much faster.) Meat will continue to cook when taken off the grill, so pull 10° before finishing temp.
  • Transfer veal to a cutting board and let rest 5 minutes. Cut loin from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.
  • Grill loin over direct heat, cut side up, just to reheat slightly (do not grill the cut side), about 4 minutes. Slice loin 1/2″ thick and transfer to a platter. Sprinkle with sea salt and serve with bones alongside.

Finishing Temps

  • Rare — 120F
  • Medium Rare — 125F
  • Medium — 130F
  • Medium Well — 135F
  • Well — 140F

Just remember, if you like your meat more on the medium to well done side, make sure you turn the heat way down to allow the meat to cook slowly. Your patience will be rewarded.

Do Ahead

  1. Veal can be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.

 

Bon Appetite June 2015, Chad Colby

Pork Roasts for Pulled Pork On Sale Through July

Summer means barbecues, in the backyard, on the boat, at the beach, on the deck. Hanging with friends and family… fresh tomatoes, corn, watermelon, peaches… and sweet savory barbecue sauce.

slow cooker pulled pork

Sublime Pulled Pork

A slow cooker pulled pork is a great way to feed a crowd, and since you can make it in advance, you get to take off the apron and spend time with your guests.

Our whey-fed pork butt and shoulder roasts are on sale through July at 15% off the regular per pound price. Come into the farm store or ask our market staffer at your local farm market to bring one for you!

We’ve included a recipe here to give you a good start. There are interesting variations for the cooking liquid including root beer, pernilla, and sweet spicy vinegars. Try something new!

Tag us @cherrygrovefarm with pics of your summer fun.


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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