Wow, tricky spring this year, huh?

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.

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We are working on cheese portrait cards that highlight the profile of our major cheeses with specific pairings to accompany each. These will be great for our wholesale clients to use in the cases or to educate staff. We’ll share more as this project develops.
We just attended Philly Farm Fest and it was, as always, a blast! Thanks to all who joined us this for the Curd Convention and came out to support our local farms and artisanal makers.
Next on the horizon is Raw Milk Cheese day. Mark your calendars fro April 16th, this  Saturday! Celebrate with us by noshing a caramel sweet-n-savory hunk of Summer 2014 Havilah, or any of our delicious raw milk cheeses. The farm will be full of fun, as we give you a chance to meet the folks we work with, offering mouth-watering local food pairings from Subarashii Kudamono and Le Bon Magot. Tastings from 11am until 4pm.
Subarashii Kudamono will favor us with Asian Pear spread, dried asian pears, and a surprise taste. Our friends from Le Bon Magot will bring tastes of their three condiment/accompaniments and a homemade bread pudding using one of the products. As ever, we will supply the delectible raw milk cheeses.
I will be leading a cheesemaker’s farm tour at 3:30 on the 16th to celebrate the occasion, if any of you are in the area.
But down to business:
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels 2015. Raw milk. To celebrate spring, Nettle Jack is on sale this month!
Buttercup Brie: Limited availability – I can’t wait to stop using that phrase. This batch is from 3/9/16. Hope is in sight friends. The cows were just turned out on spring rye pasture and we resume milking 2x a day next week. Pasteurized milk.
Herdsman: Nice wheels from November with creamy farmhouse flavor. A few from Sept/October that have a really nice piquant quality. Raw milk.
Havilah:   August and Sept 2014 batches. Caramel, grass, pineapple, hints of hazelnut, lasting, unfolding flavors. These are some really wonderful batches. Raw milk.
Lawrenceville Jack:  Our usual creamy grass-fed, mac-n-cheese buddy. Fall batches, well balanced
Happy eating! See you here on the farm for Raw Milk Cheese Day!

This week in cheese is brought to you by the future.

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!

Harvest Jack in winter 2014

Harvest Jack in winter 2014

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