grass-fed milk

Calves Are Bustin’ Out All Over!

Calves are lounging about everywhere. The mini cow cute factor is through the roof and OUTTA control. The milk is nearly double what it was a month ago and continuing to climb. We have added additional cheesemakes into the rotation and have been capitalizing on the milk quality to make tommes for the holidays and Havilah for the 2017 & 18 horizon.

I am loving the golden milk and myriad straight-from-pasture flavors grass-fed milk provides. Summer life, and tastes, are sweet and good.

Here’s the cheese outlook for the week:

Buttercup Brie: May wheels. That typical butter and buttermilk soft deliciousness with cooked mushroom flavors.

Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.

Harvest Tomme: Creamier than our Herdsman, with a line of ash in the center, from February. Packs a pecorino-y piquant punch. Raw Milk.

Havilah: Late spring 2015 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.

Enjoy this beautiful summer weekend one and all.

Paul

Cherry Grove Farm July 18, 2016 Blog, Cheese, Community, Day in the Life, Raw Milk Cheese, Your Local Everything

Putting the Grass in Grass-fed Milk

Dearest Quesophiles,

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.

Paul

Cherry Grove Farm April 27, 2016 Blog, Cheese, Raw Milk Cheese, Upper Delaware Valley