In these frosty-for-April temps we had a photographer friend, Albert Yee, out to take some cheese glamour shots. He’s done some incredible work with other farmer friends over the years, and I hadn’t seen him in some time, so it was nice to catch up while I played photo assistant with stacks of wheels and wedges.
Yes, as cheesemakers we are constantly thinking down the line. Little honing changes we make in recipes can take many months to observe and deliberation upon the results takes time. We plot our makes out with the sales patterns of the holidays in mind when it’s still 85 degrees outside.
We’ve just concluded a month load of tomme-style batches, so we should have no shortage of holiday Herdsman (and cross your fingers for a little Toma). In fact, we made a few supersize versions of Herdsman that exceeded the capacity of our regular forms. This led to a repeat of last year’s mini Herdsman. Little 1lb and 2lb basket tommes, some with an ash line, some without (note the picture above). That’s my tease for this week, now back to the present!
This week in cheese:
Herdsman: A limited number of 6/9/15 batch still available. A little harder and more granular than we counted on, but sweet with caramel notes, savory with tomato paste and a lemon finish.
Nettle Jack: Ever popular, our Jack with organic nettles popping about the curd. Spicy wheels from the first week of March.
Garlic Peppercorn Jack: March wheels too. I give this cheese only another couple runs on the availability list, and rumor has it, G&P may be discontinued next year… so catch it while you can.
Lawrenceville Jack: A particularly moist batch from last May, ready to melt on toast. An easy pleaser.
Havilah: Oh, sweet Havilah, we’ve come so far together. Try it again for the first time… or some such line. Really, this guy gets the most improved award for the 2nd year running.
That’s all. Enjoy your weekend and happy eating!