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
Howdy! Picking up where we left off last week: Did you know that every wheel of cheese is an autonomously episodic
Basically, every wheel is like a microcosmic forest, jungle, or meadow…. Things move in and out; paving the way for new species to be able to grow and thrive. But forget the poetics of rinds for a minute and, thinking in a purely anthropocentric way: mold tastes good.
Mold, bacteria, and yeast are integrally responsible for creating the flavors of the various cheeses that we eat. (Not to mention any fermented food/beverage we consume.) PLUS, they’re aesthetically fascinating, never entirely predictable, and they never seem to repeat themselves. They’re our collaborators, we love them, and you should too.
Anyway, enough workspeak. Give me the cheese.
And here you have it. Speaking of mold, loads of ripe Mooncakes still on sale. Think mushrooms sauteed in butter and herbs.
Working towards the end of this batch of Trilby, which are also getting amazingly ripe. Think drinking rye on the rocks while eating a ham sandwich at the same time.
Get the Rarebird while you can: Think foie gras without the guilt.
And of course last but not least Bette Davis Eyes. We’ve got three different batches now ready for sale. They range in flavor from young, mild and creamy to bold, funky and peppery. Choose your own adventure.
Trilby: TRILBY! Everyone’s favorite boozy little stinker. (In case you’ve forgotten, Trilby is a small format cheese washed in Dad’s Hat delicious Rye Whiskey and then wrapped up like a precious present in apple brandy soaked fig leaves.) It’s flavor is big, bold, sweet, vegetal, boozy, and complex. Pasteurized milk.
Rarebird: Just a select few wheels left. First of all, the paste is unctuously buttery… it literally melts in your mouth. AND THE FLAVOR…! Our tasting notes for this one include everything from beef stock and mushrooms to shellfish and broccoli rabe. Every single bite is something different. This is a beautifully complex batch. Raw milk.
Buttercup Brie: None this week, Sorry. Eat Mooncakes instead.
Mooncakes, Mooncakes, Mooncakes! A wilder, limited version of our Buttercup Brie, this bloomy 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.
Bette Davis Eyes
A new batch, decidedly 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. Raw milk.
Available now are petit wheels made in late July. They’re dense and cheddary in texture, with that nutty grassy tang that everyone loves about Herdsman. A little taste of summer to brighten up the impending chill. Notes of candied lemon and horseradish. Raw milk.
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.
As always, get it before it’s gone! Prototypical Toma wheels. 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.
As always, thank you for your business!
Paul Lawler, Head Cheesemaker