Dad’s Hat Rye Whiskey

Notes From The Vat, Holiday Edition

Happy Holiday Season Quesophiles!

‘Tis the season of giving and for cheese, and for that reason we have a gift for you!

From now through January 1st, you can get our Havilah, a Good Food awards finalist, at a holiday gift price, because it is the season to celebrate with cheese! We want you to enjoy our flagship cheese, made in summer when the cows are grazing fresh, green grasses, on all your holiday cheese boards.

Melt Havilah into your turkey day mashed potatoes, wrap a wedge and stuff it in the stocking of the curd nerd in your life, grate it up and mix it into your Hanukkah latkes, or bring it to your holiday celebrations this season. Havilah pairs well with ports, passitos, and iceweins, with malty beers, and bourbon or whisky in those dark days of winter by a cozy fire.

What is in the store and at markets?

Toma
The new batch of our Toma is dense and rich, with a flavorful rustic rind. These wheels have layers of flavors, with notes of creme fraiche, fresh yogurt, sweet vanilla, and undertones of toasted almond, grass, and mild earthy hints, bordering on mushroomy. With a little more acidity, this batch is a unique departure from a more traditional Toma flavor profile that will work well for both cooking and serving in cheese plates. RAW milk. On sale from now to January first.

Rarebird
Our raw milk Rarebird wheels are fudgy-creamy in texture, with a sweet custardy aroma and flavor. Always deliciously palate-coating, we taste hints of fresh bread and sweet cream with some of the same sweet fall fruit notes of the last batch, and notes of anise and brown butter to boot! Rarebird is always a great addition to a cheeseboard. RAW milk.

Buttercup Brie
Just in time for the holidays, this American Cheese Society Blue Ribbon winner is back. And what is a holiday cheeseboard without brie? Rich and silky with earthy mushroom and butter flavors. Pairs well with caramelized nuts and dried fruits. PASTEURIZED milk.

Havilah
We have a range of summer and fall batches from 2018, ranging from 14 to 16 months aged.

And did you hear our news?  Havilah and our Havilah Reserve are finalists in the Good Food awards! The Good Food Awards not only judge taste, but take into account sustainability so this is an honor for our farm, especially since we were competing against some much bigger operations!

These wheels are dense and velvety, and the layers of flavors keep coming once you take a bite. You will experience notes of braised carrots and asparagus, caramelized onion, slow cooked pork, and earthy mushrooms. There are tiny hints of garlic & onion, as well as a herbaceous undertone. These batches also boast a wonderful level of crystallization, so they really pop. RAW milk. On sale from now to January first.

What is in the store only?

You can still find our Lawrenceville Jack and ACS Blue Ribbon winning Jack Reserve in our cases. Also on hand is some Herdsman and Harvest Tomme, some superbly ripe Trilby and a limited amount of Abruzze Jawn.

Planning for your holidays? Look for one final batch of Abruzze  Jawn and Trilby in mid-December.

We are also selling beautiful oil-finished walnut cheese boards handmade from reclaimed wood about 50 minutes from our farm.

Ask our store and cheesemaking staff for suggestions for your holiday cheeses and pairings!

Notes From the Vat

Beefcakes!

Rarebird on Mme. Fromage’s table

In case you missed the big news amid all of the Superbowl elation, our very own Rarebird is in the spotlight!

The wonderfully infamous and always delightful Madame Fromage featured Rarebird last week as part of her #AmericanCheeseProject! I’ll let her eloquence and thoughtfulness speak for itself in the snippet below. 

We’re honored and thrilled to be featured and we humbly thank Madame Fromage for the kind words. Anyone who describes cheese as “beefcakes” is a friend of ours, indeed. If you haven’t already, check out Madame Fromage’s blog, instagram, and numerous book publications. They’re fun, well written and informative.

With that said: now is probably your last chance to get somma dis devilishly delicious funk-bomb batch of Rarebird for a couple weeks. Check the farm store!

What else is on hand?

Trilby: Everyone’s favorite boozy little stinker. The last of this small format cheese washed in Dad’s Hat delicious Rye Whiskey is in the store, then we have to wait a few months for the next batch. Big, bold, boozy, and complex. Pasteurized milk.

Sugarcube (or batch 328): This experimental mixed rind with a line of ash through the middle is still available in limited amounts.

Mooncakes! A super-ripe version of our Butercup Brie with an added dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. All the unctuous butteriness of our standard Buttercup with an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy.  Pasteurized milk.

Buttercup Brie: Some powerful wheels from November are in the store, with notes of fresh hay, butter cooked oyster mushrooms and beef. Beautifully rumpled, very luxe and creamy with notes of buttermilk and creme fraiche. Pasteurized milk.
 
Bette Davis Eyes
A limited amount of this mad fudgy, gorgonzola-esque blue, with mint garden and light mineral earthiness. Get it while it lasts. Raw milk.

Herdsman
Very creamy, stone-fruit and lactic aromas, classic tomme flavors in what remians of this November batch. Notes of candied lemon and horseradish that remind some of tomme de savoie. Raw milk.

Havilah
August and Sept 2016 batches. Our rich and velvetty Havilah ages like a fine wine. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course, butter. Raw milk.

A sunset-hued rind

Toma
REALLY nice October batch – the rind is that can’t miss melange of roasted nut flavors. Slight paste break-down underneath the beautiful sunset-hued rind. Endlessly snackable, crowd pleasing, with a pleasant lemony zip. Raw milk.

Don’t forget tomorrow’s Evening of Cheese at the Cheesemakers Resource Conference, at 6 PM (Tuesday, Feb 13th). Chef/Buyers: If you want to taste the cheese and talk to an array of Midatlantic regional cheesemakers all in one room, this is the perfect event! 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

 

 

Hello Cheese Fans!

We had a wonderful time at the annual Brewer’s Plate last Sunday. Put on to benefit Fair Food, one of Philly’s premier farm to marketplace nonprofits, it is THE food and drink event of the year in Philly. It was great getting to meet all of our fellow artisan food partners and get to try some really tasty foods and drinks. (We even found some chili with our Herdsman on it from a fellow vendor.)

Our table sampled out our Raw Rodeo Brie, a raw milk Brie with an center of ash, smoked salt, and smoked paprika – pairing it with local Asian pear products from Subarashi Kudamono of the Lehigh Valley.

 

Our latest batch of Trilby is ripening and developing even more nuanced flavor as it ages. I’ve been melting thick slices of it over a potato gratin with bacon and onions for breakfast and it is absolutely amazing. As this warm weather sets in, I’ll begin my search for edible leaves around our farm, for our special leaf-wrapped Trilby. Well into fall last year, I used leaves from the Norwegian Maple that is behind the cottage, but this year I will experiment with the wide diversity of species that we have on the farm.
 
 
We are taking wholesale pre-orders for our next batch of raw milk brie, ready in time for the 2nd annual Raw Milk Cheese Appreciation Day on April 16th. If you’d like us to come to your cheese counter to help celebrate, let us know because we are not quite booked up yet. http://cheesenotes.com/post/138609811589/raw-milk-cheese-appreciation-dayapril-16-2016 

 

Onto the cheese:
 
Brie: Young batches of regular size. With a limited availability per the usual winter milk supply.
 
Herdsman: Wheels from October and early November. Nice wheels with creamy farmhouse flavor. Baskets return for those that prefer those! Raw Milk.
 
Havilah:  August and Sept 2014 batches. Caramel, grass, pineapple, hints of hazelnut, with a really great texture. These are some really wonderful batches. Raw Milk.
 
Lawrenceville Jack: Our usual creamy grass-fed, mac n cheese buddy. Getting into fall batches.
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels. Raw Milk.
 
Trilby: Our local rye whiskey-soused friend is currently available in .50 and 1 lb rounds. Lovely beef, buttermilk and even walnut flavors – and just a fistful o’ funk on that rind. Wonderful to eat plain with spirits or melted on top of potatoes. For those of you who may have had a hard time with the texture/shelf life in the past this batch is more stable than those prior. Pasteurized.
 
P.S. If you know of anyone who wants to begin their foray into the art of fermenting milk, we are still looking for our intern for the season. http://www.goodfoodjobs.com/jobs/76069/cheesemaking-intern.html

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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