Cheese

January Jack and a Recipe to Warm You Up!

For a limited time we are making our newest flavored Jack available at the Farm Store: January Jack! It is seasoned with Tellicherry Peppercorns, Toasted Cumin Seeds, and Turkish chilies. This savory and flavorful cheese is sure to bring some warmth to these chilly January days.

 

 

New Mexican Green Chile Stew w/ Shredded January Jack
by Sam Kennedy 

  • 2 lbs CGF whey-fed pork or grass-fed beef cubes*
  • Water (for blanching)
  • 2 qt chicken stock
  • 1 lb Russet potatoes
  • 1 medium onion in small dice
  • 3 cloves garlic, minced
  • 2 Tbsp vegetable oil
  • 1 can white beans
  • 3/4 lb Anaheim chilies
  • 1 seeded Jalapeño pepper (some peppers are very hot, so be careful)
  • ¼ c cilantro, stems and leaves, chopped.
  • ¼ c parsley leaves
  • 1/3 lb shredded CGF January Jack

Blanch pork for 6 minutes in boiling water to remove impurities. Skim the surface, drain, and rinse.
Place blanched pork in a large pot, add chicken stock, and simmer covered until the pork is tender, about 2 hours.
Peel potatoes and cut into 1 inch dice. Reserve in cold water to prevent discoloration.  
When pork has 20-25 minutes left to cook, par-cook the potatoes for about 5 minutes. Fire-roast the Anaheim chilies, peel and remove the seeds. Reserve. Dice the onions, and mince the garlic. Reserve.

Sweat onions and garlic in vegetable oil. Be sure they don’t change their color!  Add to the pork and stock (once the pork is tender). Add drained potatoes to the pork and simmer for about 7 minutes or until the potatoes are tender. After the potatoes are tender, drain the beans from their liquid and rinse them, add to the pork/potato mixture.
Meanwhile, place the Anaheim chilies, Jalapeño, parsle,y and cilantro in a blender with enough stew cooking liquid to allow for puréeing (about ½ cup). Purée until completely smooth.
Add the green purée to pork stew when ready to eat. Simmer for about one to two minutes.
Ladle into bowls, sprinkle on shredded January Jack, and enjoy!

 

*By choosing local whey-fed pork or grass-fed beef you’re saving half the calories in fat, so you can enjoy the warm and fuzzy feeling of a stick-to-your-ribs meal without the guilt!

A Local Twist on a Classic Soup

Sam’s Onion Soup

Serves 4

  • 2 lbs. Onions
  • 1 head garlic, crushed (Cherry Grove Organics)
  • 1 quart chicken or vegetable broth
  • 12 oz (1 bottle) Dark Beer (Stout or Porter) or Black Style Beer
  • 1/3 lbs. CGF Rosedale, grated
  • 1 baguette (Village Bakery) sliced and toasted
  • Salt and Pepper to taste
  • 1 bunch Thyme, chopped

Directions

Julienne onions and heat medium stock pot over low heat. Add 1 tablespoon oil, and then add onions. Caramelize onions over low heat for 30 to 45 minutes, stirring occasionally. Add garlic 5 minutes before the onions are done.

After adding the garlic, add 6 to 12 oz beer, depending on taste. Then reduce the volume of liquid by half. When reduced, add the chicken/vegetable broth. Bring mixture to a simmer and reduce by 1/4 volume. Add chopped thyme and season with salt and pepper to taste.

Ladle hot soup into oven-safe bowls, place a crostini on top with some Rosedale, and then place under the broiler until brown. Enjoy!

Full Nettle Jack is Grid Magazine’s Cheese of the Month

Philadelphia’s Grid Magazine is featuring our Full Nettle Jack as their cheese of the month! Grid is a free, monthly print publication focused on sustainability issues and initiatives in the Greater Philadelphia area. Here’s what they had to say about Full Nettle Jack :

“This bright-tasting cheese is both vegetal and herbaceous with a kick of vinegary acidity. The taste evokes dill pickles, and would do well as slices on a Cubano sandwich.”

 

Photo by Tenaya Darlington

 

“Steam nettles for 30 seconds, though, and those stingers soften. Boom: you’ve got a nutritious lunch, slightly bitter but reputedly calcium-packed. Perhaps that’s why cheesemakers delved into nettledom: to pair one calcium-rich treat with another. Makes me think that eating nettle cheese is probably a better preventative for osteoperosis than, oh, say…a multivitamin?

Full Nettle Jack (pictured) is made by Sam Kennedy over near Princeton, New Jersey. He’s the cheesemaker for Cherry Grove Farm, a sustainable dairy that supplies so many great wedges to the Philadelphia area. I’m a big fan of his rustic natural-rinded wheels, like this one (or his nutty Herdsman).”

 Thank You Madame Fromage For Highlighting Our Full Nettle Jack Cheese! To Read More On This post Visit Madame Fromage’s Blog.

Check out the full article in Grid Magazing here. Thank you, Grid, for the amazing write up!

A Fair Day at Cherry Grove Farm

Last week our friends at Fair Food Farmstand dropped by! We had a fantastic time giving them a behind-the-scenes look at how we operate on a daily basis, and we even got our hands a little dirty in the process! Fair Food Farmstand carries our farmstead cheeses and a plethora of other farm-sourced goodies at their stand in the Philadelphia Reading Terminal Market. Next time you are in the city, be sure to check them out! Here is what they had to say about their visit to Cherry Grove:

 

Last Tuesday, the boys of Fair Food—myself, Noel and Nate—took a trip to Cherry Grove Farm in Lawrenceville, NJ. We met some very fine folks including Stacey, our lovely tour guide; Sam, the head cheese maker; and Malachy, our former Farmstand cheese intern. Cherry Grove is a picturesque farm of 400 acres, 250 of which are certified organic pasture for their 115 Jersey and Short Horn cows. From these cows comes the sweet milk that produces some of our favorite cheeses at the Farmstand—the Havilah and Toma Primavera being two of our stand-by’s. 

 

Noel, Craig & Nate gear up for the cheesemaking room.

 

Our first leg of the tour was the cheese room and there was action! Sam was scooping, molding and pressing some fresh Herdsman. Malachy was hand-molding some beautiful bloomy rinds. Giant wheels of Havilah were soaking in their salt brine. We checked out their three caves: one for the bloomy rinds (that buttery Buttercup Brie), one for the Havilah, Herdsman and Jacks and a single cave just for the Toma Primavera.  

 

Cheese Curds

 

Next we took a tour of the farm and pastures. Cherry Grove puts a lot of effort into being a sustainable system. We met “the spreader” which is a nifty conveyor belt that recycles the cow manure into fertilizer. We saw “the sucker” which takes the excess whey from the cheese room and pipes it to their 100% whey-fed Berkshire pigs. Their wood fire heat exchanger provides heat and hot water for all of the cheese making and the farm store. The wood comes from local tree surgeons who deliver the wood that they would normally have to pay to landfill—pretty cool if you ask me! 

 

Cherry Grove’s Pastures

 

Lastly we got to spend some time with the pasture-raised chickens. There is no experience quite like harvesting eggs with 1,000 clucking and pecking chickens at your feet on a 95-degree summer day. We had a blast, to say the least! Living in the city, it’s incredibly refreshing to spend time on a farm—so much that we worked for fun! 

 

Aging Wheels of Toma Primavera

 

We wrapped up our tour with a cheese tasting and we were fortunate to come home with treats: our harvested eggs; delicious pork products for ourselves; and a couple of wheels of Toma Primavera (the first batches of the season!) for your enjoyment at the Farmstand.

The folks at Cherry Grove were so knowledgeable, and fun—I am already looking forward to our next visit! In the meantime we’ll keep on enjoying their delicious cheeses and organic veggies down at the stand!

-Craig

 

 

You’ll Love the Aroma of Our Toma!

 

It’s almost time for the return of our most popular cheese! In anticipation of a high demand thanks to our finalist status in the Good Food Awards, our cheesemakers got a jump-start on their schedule and started making Toma earlier this year! It will be cut next week and available in our store and at markets starting Thursday, July 5th.

 

 

 

Even though the recipe for Toma is always the same, seasonality adds for some subtle yet notable variations in flavor, texture, and appearance. These differences occur due to changes in environmental conditions and the diet of our cows. Early spring Toma is made when temperatures are cooler, the humidity is lower, and when the cows are eating hay rather than grass. We feed hay from our own pastures in the winter when the ground is bare and in early spring to supplement the lack of nutrients in early season grasses. Our pastures have been organically certified for 8 years, which means our hay is also organic!

 

 

The first subtle difference you will notice is that its rind is less defined. This is due to drier conditions in the caves and a shorter aging period. Another difference in our Toma made with “hay milk” is that it is a light creamy white paste instead of the deeper yellow Toma of last summer. That is because the beta-carotene found in fresh grass, which normally gives cheese a yellow or orange hue, is absent in hay. Cows are the only animals that don’t digest beta-carotene, so their raw grass-fed milks and cheeses are the only dairy products with the benefit of this added nutrient!

 

 

Using hay milk will also bring about some notable differences in the flavor and texture of our Toma. Early spring Toma has an earthy and lipolic flavor, similar to an aged provolone, and a semi-creamy texture. As the seasons progress, the cows move from hay to grass, and the cheese spends more time aging in our caves, the flavor profile of Toma will become more pungent and tangy, the rind will become more developed, and the texture will only increase in creaminess.

 

 Pairing Ideas:

 

Toma is wonderful paired with Sauvignon Blanc, dry to semi-dry Riesling, Pinot Noir, or Merlot.  It is also fantastic on crackers with your favorite savory marmalade or chutney. For example, the Apricot Jalapeño Jelly we just added to our shelves from Muirhead would be a match made in heaven! Seasonally, our Toma also goes well with honey, bacon, and caramelized onions.


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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