holiday cheese

This week in cheese is brought to you by the future.

Yes, as cheesemakers we are constantly thinking down the line. Little honing changes we make in recipes can take many months to observe and deliberation upon the results takes time. We plot our makes out with the sales patterns of the holidays in mind when it’s still 85 degrees outside.

unnamed

We’ve just concluded a month load of tomme-style batches, so we should have no shortage of holiday Herdsman (and cross your fingers for a little Toma). In fact, we made a few supersize versions of Herdsman that exceeded the capacity of our regular forms. This led to a repeat of  last year’s mini Herdsman. Little 1lb and 2lb basket tommes, some with an ash line, some without (note the picture above). That’s my tease for this week, now back to the present!

This week in cheese:

Herdsman: A limited number of 6/9/15 batch still available. A little harder and more granular than we counted on, but sweet with caramel notes, savory with tomato paste and a lemon finish.

Nettle Jack: Ever popular, our Jack with organic nettles popping about the curd. Spicy wheels from the first week of March.

Garlic Peppercorn Jack: March wheels too. I give this cheese only another couple runs on the availability list, and rumor has it, G&P may be discontinued next year… so catch it while you can.

Lawrenceville Jack: A particularly moist batch from last May, ready to melt on toast. An easy pleaser.

Havilah: Oh, sweet Havilah, we’ve come so far together. Try it again for the first time… or some such line. Really, this guy gets the most improved award for the 2nd year running.

 

That’s all. Enjoy your weekend and happy eating!

Harvest Jack in winter 2014

Harvest Jack in winter 2014


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
MENU