Hello all,
The curds n whey are in full swing now! 100+gallons a day is keeping us busy.
See the rough seas of Havilah curd below and a full brine tank. We are nearly at peak.
The usual lineup of cheeses this week….
Buttercup Brie: Late May wheels. Slow to ripen but rewarding with classic grassy milk flavors, mushroom and cultured butter. Pasteurized.
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
Havilah: Autumn 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
Happy cooking, and a lovely summer day to you all!
Thanks for your support.
Paul Lawler,
Head Cheesemaker
