Gratitude… and Farmstead Cheese

Happy Monday!

Hope everyone got a tasty respite from markets, cheese counters and kitchens for some quality friends and family time. I am really grateful to all of you in the food community who support our farm so that we can make magic happen with microbes for a living. I truly can’t imagine doing anything else.  

On that note, here’s our cheese for the week:

Havilah: Wheels from June and July 2014. Grassy, creamed onions, sweet sweet toffee, and even dark leafy green notes in some of these.

Lawrenceville Jack: Breaking into the June wheels. Grassy, mild and creamy. This is for grilled cheeses.

Abruzze Jawn: A limited amount of wheels of our single summer batch available still. Grab and get into this spicy 2015 award winner while you can.

Full Nettle Jack: Full flavored, ultra-buttery, scallion, and spicy rounds from last May.

Brie: Miracles abound, we still have a handful of 10/13 & 10/15 batch brie. They are ripening along nicely. Flavors of browned butter and cream.

Herdsman: We have beautiful basket-formed wheels from last August that are looking just prime for the holidays. More become available as we get further into the holidays. Some with ash in the middle, some without. Piquant, broth-y with a toasted walnut flavor on the rind.

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Before I bow out I’m going to ask you to express a little gratitude for farmstead cheese in action.

The FDA, in their infinite wisdom, has gone off and reduced the non-pathogenic bacteria requirements in cheese from 10,000 to 10. Implementation of this policy would do nothing to improve the safety of raw milk cheese but would be highly detrimental to our growing cheese community.

Please take a minute to look at and sign this petition :

I know how petitions can feel like futile action, but the FDA has backed down in the face of industry reaction in the past so there is reason to be hopeful. Thanks and looking forward to an awesome holiday season with you all!


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