Your Local Everything

Evening Murmurations

Late summer murmurations

When the grasses and native forage starts to go to seed and the pastures are tall, large numbers of starlings and sparrows gather in the trees and feed on the tiny seeds. In late afternoon we get swooping, twisting murmurations near the tree lines. Our farm feeds many local critters beyond the two-legged ones who shop at our farm store.

Notes from the Vat

Trilby washed in Dad's Hat Rye whiskey ageing in the caves
Trilby washed in Dad’s Hat Rye whiskey ageing in the caves

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.

Save The Date For Our Annual Cow Parade!

Saturday, November 2nd from 1pm to 7pm

Celebrate the end of the grazing season with our annual Cow Parade! Music, local vendors, food trucks, and the beer tent with a portion of the proceeds to benefit The Watershed Institute. A day packed with fun, face painting, farm tours, hayrides, and more! Stay tuned for details as they are confirmed.

Jammin’ Crepes and Nomad Pizza will be the food trucks on hand!

Don’t miss the Cow Parade and evening bonfire celebrating local farms, environmental stewardship, and our local food community.

Notes From The Vat

Howdy cheese friends! We hope you are having a wonderful start to a balmy June!  The cheesemakers have cracked two new batches of the 2018 Havilah. They are ultra delicious and we can’t wait to share them with you!
 
 

Here’s what we’ve got for you this week:

Havilah
For a cheesemaker, there is no better feeling than cracking open a new batch of cheese wheels and discovering the ways in which they differ from the last batch! These particular 2018 early summer batches of our iconic raw milk Havilah greet you with toffee and brown butter aromas, then, as you bite into the dense and velvety paste, you get savory flavors of slow-cooked brisket, onions and scallions, balanced against a slight vanilla sweetness, with tiny hints of citrus and just a liiiiiittle bit of bite at the end. Raw milk.

Rarebird
These delicious raw milk wheels are perfect for starting the sunny summer off right. A bright sunset-hued washed rind wraps around a dense, creamy palate-coating paste, greeting you with immediate aromas of yeasty bread and hints of barnyardy funk. The center paste has touches of roasted meats, starchy mashed potato flavors, and a slightly sweet finish with notes of vanilla on the rind. Ribbons of slight acidity weave their way through all the other flavors and tie the wheel together in harmony. Raw milk.

Herdsman
These autumn wheels really highlight the natural balance of flavors in our delicious raw milk! Each bite starts with tastes of fresh cream, hints of sea salt and butter, and then finishes with notes of seasonal citrus & toasted hazelnut. Look for these delicious fall wheels over the next month in the store and at farmers markets. Raw milk.

Toma
These Tomas are as complex as they are delicious. Our lovely raw milk weaves together varying threads of roast malt, sweet butter, salted pretzels, and hints of barnyard funk that are perfect on the palate. All that flavor is packed into a raclette-esque texture and wrapped under a golden orange-toned rind. Limited amount of these wheels left! Raw milk

Bette Davis Eyes
These dense raw milk blue wheels hearken back to the days of the original blue, and exemplify all that is lovely about winter milk. A perfect textural balance between fudgey and crumbly, these wheels are brimming with flavor in every bite. Subtle hints of deep dark chocolate intertwine with earthy limestone notes, filling us with wonder about those fairy tale cave blues of yore. Touches of anise round out the flavor profile and enliven the ever-present, yet never overwhelming blue flavor. Raw milk.

 
This is a throwback photo of little Focault. Believe it or not, he is already big enough that he (and half a dozen of our other wee ones) have started to be weaned from milk! They grow up so fast… Soon this not-so-little guy will be headed out to the summer pasture to munch on all the grassy goodness here at Cherry Grove Farm!
 

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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