Bette Davis Eyes

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!
 

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

Holiday Notes from the Vat

Kohlrabi the cow says to eat more cheese.!
Hello, hello. Ho Ho Ho. Happy holidays. Its the countdown to Christmas (and New Years)! 

Hopefully, this finds you adequately egg-nogged and ready to face what is undoubtedly one of the busiest times of the year. But fret not, we have some deliciously special holiday offerings to share with you, your friends, and loved ones. Give a warm season’s greetings to the return of Rarebird and Bette Davis Eyes!

 

 

CHEESE! CHEESE! CHEESE! 

The Unctuous Rarebird

Rarebird: The cheese that definitely keeps on giving! First of all, the paste is unctuously buttery, it literally melts in your mouth. AND THE FLAVOR! Our tasting notes include everything from beef stock and mushrooms to shell fish and broccoli rabe. Every bite offers something different with flavors about as episodic as Star Wars. This is a beautifully complex batch that’ll go perfectly with everything Holiday. Raw.

Buttercup Brie: The return of everyone’s favorite. Grassy, buttery, decadent! Why be nice when you can be naughty? Pasteurized.

Mooncakes, Mooncakes, 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 cavey-mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mhmmmm….sea of butter.  Pasteurized.

Toma Birra
Similar to Herdsman but with a frat party, hoppy-edge from the lager used in the wash. Sharp n sweet, flaky texture. Late June milk, a lil slice of summer party. Raw Milk.

blue-veined cheese

A rustic blue, our Bette Davis Eyes

Bette Davis Eyes
This is a decidedly rustic blue. Did someone say Ovaltine?! Fudgy texture with a host of malty notes and overtones of earthiness and slate. This would be great partner to the dark beers of winter or a port wine.  Try on a broiled cheesey toast with mushrooms and thyme.
Raw Milk.

 

Herdsman
Available now in petite, personal-sized 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. 

Havilah
This cheese just gets better and better over the years. Pictured below are some tasting notes from recent Official Tasting Panels. Raw Milk.

 

Full Nettle Jack, Lawrenceville Jack, Jack Reserve, and what will likely be your only week chance at Abbruzze Jawn till May/June.
HOOO HOOO HOOOO! Merry Christmas and Happy Jack. The rare and the illusive make a special Holiday appearance for one week (maybe two) only. Get them while you can for your  holiday cheese plates, or you’ll start the new year full of regret. Raw Milk.


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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