Raw Milk Cheese Appreciation Day kicks off our grazing season every April, and it looks like mother nature is cooperating… the grass is greening!
We will be celebrating on both Saturday, April 13th and Saturday, April 20th between 11am and 3pm with:
Meet the Makers tents featuring great local chutneys, butters, jams and marmalades that complement our raw milk cheese. Visit with Naomi from Le Bon Magot, and Gino from Eat This Yum the weekend of the 13th, and Barbara from Muirhead Foods, and Naomi from Le Bon Magot, the 20th.
Free Public Farm Tours – about an hour long pasture walk into the back forty at 11:30 and 3pm. Free Hayrides – Hayrides take you back to the pond, if the ground permits. Too wet and we cannot pass. Rides will run about 20 minutes long, from noon until 4pm.
If you are on farm at 4pm you might as well hang out and watch milking and calf feeding!
On Saturday, April 13th at 2pm we will offer a free class “Building Your Best Cheeseboard”. The session will be between 30-40 minutes long and get into some pairings tips as well. This will be first come first serve with a max of 20 people. A sign up sheet will be in the farm store that morning.
Why celebrate raw milk cheese?
Well, number one, its delicious. And a healthy form of protein. But also, to raise awareness about this superior artisan product is being made right here in New Jersey.
Raw milk cheeses have a richer, more complex flavor than their pasteurized brethren because of the increased microbial diversity. Once you heat treat milk, you lose the good microbes along with the bad. Our cheesemakers will tell you that raw milk cheeses ripen faster, develop more intense flavors, and have more “nose” than pasteurized milk cheeses.
And we also like the idea of tradition. Before pasteurization, all milk—and thus, traditional cheese—was raw, so raw milk cheeses keep with the old ways.