Your Local Everything

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!
 

Notes From A Cheese Cave

May has arrived in all her floral glory, and it is time to say Hello to Havilah season!

We broke open the first official wheel of the season today, and can’t wait to share this batch with you. These Havilah wheels are a perfect balance between hints of lightly toasted nuts and roasted meats, with a delicate layer of citrus-touched butter notes underneath. 

Golden Dreams of Havilah

Havilah
The very first batch of the season, huzzah! These premiere wheels our raw milk alpine-style dream are layered with flavors of roasted meats, mushrooms, and scallions. Undertones of browned butter whisper of clothbound cheddars, with light hints of citrus and toasted cashews. Raw milk, sold at 12 months minimum.

Herdsman
Delicious buttery flavors, with hints of fresh cream and sea salt, and additional seasonal citrus & toasted walnut notes. You can taste those last few days on autumn pasture in these fall wheels. Raw milk.

Toma
November wheels are as complex as they are delicious. The slight extra age imparts layered notes of salted pretzels and roasted malt, with hints of barnyardiness and a little funk that is perfect on the palate. Beautiful cloudy sunrise-colored rind and a raclette-esque texture. Raw milk.

Bette Davis Eyes
These dense, raw milk blue wheels are crumbly, fudgey, and brimming with flavor in every bite. Touches of dark chocolate twine with earthy limestone notes, and hints of anise enliven the intrinsic blue flavor, which remains prominent without becoming overpowering. Raw milk.

Abruzze Jawn
Our award-winning jack-style cheese is enhanced with the flavors of a variety of sweet and smoky peppers & chiles mixed throughout, which deliver both spice and savor to our already-delectable raw milk.

Orson Orwell a newborn Jersey calf.
Orson Orwell catches some rays.

Our 2019 theme for baby names is literature!

Six Simple Ways to Reduce Plastic Waste

Its Earth Day and we wanted to think about ways to be kind to our grand blue marble, Earth.

Here are 6 simple things you can do to drastically reduce your plastic waste.

With all the plastic being dumped into landfill and floating in our oceans, the time has come for all of us to behave more responsibly.

And that’s actually pretty easy.

You don’t have to be perfect, or completely change your way of living. Just follow these simple steps and you will cut down a lot of unnecessary waste.

Change your mindset

It all starts with changing the mindset.

Once you start to actively reduce your waste, you will realize just how much waste there is everywhere. And then, you’ll be able to make conscious decisions about what you buy.

You will be better prepared and will be likely to buy less “stuff” – as you’ll only buy what you need. That, in turn, can help you save money!

2. Say no to plastic bags

The average American family takes home almost 1,500 plastic shopping bags a year. So if you choose to stop using just one type of plastic – the plastic bag is a great place to start.

Stock up with a few reusable bags and you’ll never have to contribute to this waste again.

For example, reuseable produce bags are great to use to pack your fruit and veggies at markets. Pop your produce straight in the bags, and when you get home – wash them inside the bag, and pop them straight in the fridge.

They are also handy to use while shopping in a grocery store, or for general organization too.

3. Swap your plastic toothbrush for bamboo

It’s recommended that we change our toothbrush every 3-4 months. If these toothbrushes are plastic toothbrushes, that’s a huge amount of plastic waste that is being discarded every single year.

In fact, over 1 billion plastic toothbrushes are thrown away every year in America alone.

Imagine if 50% of the American population swapped their plastic brush for a biodegradable bamboo brush. That would prevent 500 million pieces of plastic entering our environment every year, and 5 billion every decade!

Check out these bamboo toothbrushes – they work super well, have been recommended by multiple hygienists, come in cute colors, and work out to cost under $1.49 per brush (often cheaper than plastic ones.)

Swapping your plastic for bamboo toothbrush is another small change you can make, and save money while helping the environment, too.

4. Rethink the straw

Plastic straws are a one and done event. They are too small to be recycled, so their only destiny is either landfill or floating in our ocean.

Ask yourself: Do you really need the straw? Maybe it’s an added luxury…and you could get used to drinking without one?

Alternatively, you can keep a small pack of reusable straws in your bag at all times…and whip out in times of need. They are easy to clean and kind to our wildlife. Whether you prefer stainless steel drinking straws or bamboo straws, you’ll never have to drink with a plastic straw again.

5. Buy locally

At Cherry Grove Farm, we’re all about sustainable farming and treading lightly on the land.

When you buy from local markets, you can cut down your consumption of plastic packaging and will end up throwing less away.  We have a small “Sustainable Re-useables” section in the farm store that makes cutting back on waste a bit easier. Try our re-useable tea bags and coffee filters, or reusable beeswax wraps to keep food fresh without using plastic wrap.

6. Make more at home

There’s nothing wrong with getting take-out; the problem is the packaging that the take out often comes in.

Plastic lids, cutlery, wrap, styrofoam, polystyrene… None of it biodegrades which means that even though your meal only lasted once, the packaging will last forever.

We know it can be difficult to find the time for home cooking, but cooking meals in bulk can cut down a huge amount of time. And make enough to last two or three meals and it can be just as convenient as a take out – but with all the added benefits of being home-made, chemical-free, and plastic-free.

But if you must have those pot stickers or tacos al pastor, why not have a handy reuseable bamboo cutlery pack in the car and just say no to the plastic utensils? Reduce waste in your life.

***

Earth Day is a good day to think about what we can do to reduce waste and single use disposables. Hopefully these 6 simple steps have given you a little inspiration to reduce your waste today. And remember – it doesn’t all have to be implemented at once. Just one small change can make a big difference.

We are considering expanding our “Sustainables” section in the store to include bamboo reuseables. Tell us if this would help you reduce waste in your life!

Resilient Agriculture

This winter we got a call form the Education Group at Stone Barns about participating in a video that would be used for their Food Ed Curriculum. If you know Stone Barns, you know they are a leader in the promotion of
sustainable agriculture, local food, and community-supported agriculture. It was a real pleasure to be a part of the story.

Paul Lawler, our head cheesemaker, and Anna Reinalda, our new dairy manager do a great job of explaining what we do and why it is important.

Please share this video

Rarebird Wins Silver at ACS Conference

Cherry Grove Farm is proud and excited to share that our newest farmstead cheese, Rarebird, was awarded a Silver Medal at the 2018 American Cheese Society (ACS) competition in Pittsburgh about three weeks ago.

The ACS Conference is the premier cheese event of North America; Artisan cheesemakers from all over the world gather to meet, learn, and taste the best cheeses being made in the United States and Canada. Rarebird was entered in the Farmstead Cows’ Milk category and was up against some seriously tough competition.

Rarebird is the newest cheese in Cherry Grove Farm’s lineup, after 12 months of fine tuning, our cheesemakers, Paul Lawler and Sean Fitzgerald have honed in on the texture and flavors that we want this cheese to express. Some of you may have tried Rarebird over the last year, as we tweaked and adjusted “the care and feeding” of the cheese to see what it could be.

A washed rind, raw milk cheese aged between 60 and 90 days, Rarebird’s defining characteristic is that it is made with the milk of only one single milking. This ensures not only that the milk is as fresh as possible, but also that the unique tastes and seasonality of the terroir of our Lawrenceville pastures stands out. When mature, the paste has a silky, custardy feel, giving off a whiff of minerally sea cave and a bit of the barnyard.

It takes a lot of behind-the-scenes work and care from a small, dedicated group of hardworking people (and cows!) to make real food. And we’re very proud to announce the recognition of our hard work. This silver medal joins three blue ribbons from ACS in prior years.

Our cheesemakers recommend that Rarebird be served at room temperature and paired with Gewurtztraminer, Dolcetto, or a strong dark ale. The next batch should be mature in mid-September.


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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