With the cows out on pasture we are really starting to see the seasonal change in our milk. After a long winter, I was starting to forget how great the milk looks when the cows are grazing, beautifully yellow-hued with deep golden cream. The flavor is also fantastic, and since they have been on pasture, I’ve been drinking copious amounts of it with my breakfast.
Yes, spring is very much in the air on the farm. The apples are blossoming, the dandelions are going to seed, and there are people strolling the fields as they wander the farm (which is open to visits 7 days a week, btw). The sweet peas and broccoli rabe in our kitchen garden are growing taller by the hour, the garlic has awoken from its winter slumber, and is a few feet tall now. It is certainly an exciting time to be on the farm.
Below is a batch of Buttercup in the morning light on day two of production. On the second day Buttercup Brie is carefully salted, weighed, and it’s acid level measured before it is stowed away to begin the transformation from bland curd to buttery, fluffy goodness.
Buttercup Brie, Day Two.
Cheeses of the week:
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels 2015. Raw Milk.
Buttercup Brie: Limited availability. This batch is from 3/15/16. Notes of cultured cream and buttered button mushrooms.
Herdsman: Wheels from November. Nice wheels with creamy farmhouse flavor. 3-4 # baskets too from Sept/October have a really nice piquant quality. Raw Milk.
Havilah: Sept/ October 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. Raw Milk.
Enjoy your weekend! Thanks for supporting our farmstead cheeses.