Lawrenceville Jack

Notes from the Vat

Trilby washed in Dad's Hat Rye whiskey ageing in the caves
Trilby washed in Dad’s Hat Rye whiskey ageing in the caves

We’ve got another tasty batch of Rarebird this week, as well as a limited number of Trilby and Buttercup Brie wheels this week.

Farm Markets are still in full swing and the farm store has been bustling. Here are the cheeses we are featuring this week.

Toma
We let this little rustic raw milk farmhouse Toma batch get a bit of extra age, making it extra special! These wheels boast a delectably dense and creamy texture. Each bite of these buttery wheels melts in your mouth, bursting with layers of grassy notes and hints of fall fruits and salted nuts, alongside roasted malt and fresh sea salt with a wonderfully subtle minerality running through all the stronger notes that really ties this flavorful batch together. Raw Milk...

Trilby
This new batch of Trilby is incredible. These wheels offer  a soft, supple texture with a luscious creamline, and flavor to boot! These little Trilbies give off an aroma of cocoa with a rind carrying just a hint of hoppiness, thanks to the Dad’s Hat Rye Whiskey they are washed in. Inside at the creamy center of the cheese, you’ll get notes of earthiness, and autumnal fruit flavors like crisp apples and pears. Make a space on your fall cheese board for these little guys! Pasteurized milk.

Rarebird
The raw milk Rarebird in this batch are dense with a sweet custardy aroma. These wheels carry some of the same sweet fall fruit flavors of the last batch, with added notes of anise-y black licorice and brown butter. The texture is creamy and palate-coating, with some hints of fresh bread and sweet cream rounding out the flavor profile. These Rarebirds would make a welcome addition to any cheesboard, and happen to make a great snack with sliced tart apples or crisp pears. Raw milk.

Havilah
These latest batches of Havilah are really lovely. Cracking the wheels open, stocky vegetal aromas waft up to greet you, and the lovely golden color of the paste says summer gold. These wheels are dense and flakey, with flavors of broiled carrots, caramelized shallots, roasted nuts, and hearty beefy stews and those subtler notes of brown sugar, caramel, and a tiny hint of vanilla near the finish. Raw milk.

Herdsman
These six month old winter Herdsman baskets start off with notes of cultured butter and creme fraiche, lemony citrus, and fresh sea salt, finishing off with hints of toasted cashew, caramel, and a bit of sharpness. This batch is firm and flakey, very versatile – equally great for snacking or for cooking! Raw milk

Abruzze Jawn
In the farm store only! Our savory Abruzze Jawn will be very limited for awhile, while batches ripen in the caves. This creamy raw milk jack-style curd is blended with mild red pepper, ancho, pepperoncini, guajillo, pimenton (smoked paprika), green peppercorn, onion, and garlic. Aged 6 months, the smoky sweet spice blend imparts a distinct meaty flavor. Grate over cornbread, or atop your squash soup. Delicious on a grass-fed beef or black bean burger. Addictively spiced, but without heat. Raw milk.

Our creamy, tangy Lawrenceville Jack and small supply of Jack Reserve are also available in the farm store.

Holiday Notes from the Vat

Kohlrabi the cow says to eat more cheese.!
Hello, hello. Ho Ho Ho. Happy holidays. Its the countdown to Christmas (and New Years)! 

Hopefully, this finds you adequately egg-nogged and ready to face what is undoubtedly one of the busiest times of the year. But fret not, we have some deliciously special holiday offerings to share with you, your friends, and loved ones. Give a warm season’s greetings to the return of Rarebird and Bette Davis Eyes!

 

 

CHEESE! CHEESE! CHEESE! 

The Unctuous Rarebird

Rarebird: The cheese that definitely keeps on giving! First of all, the paste is unctuously buttery, it literally melts in your mouth. AND THE FLAVOR! Our tasting notes include everything from beef stock and mushrooms to shell fish and broccoli rabe. Every bite offers something different with flavors about as episodic as Star Wars. This is a beautifully complex batch that’ll go perfectly with everything Holiday. Raw.

Buttercup Brie: The return of everyone’s favorite. Grassy, buttery, decadent! Why be nice when you can be naughty? Pasteurized.

Mooncakes, Mooncakes, Mooncakes! A wilder, limited version of our Buttercup Brie. It features a smorgasbord of penicillium mold strains in addition to the pure-white that we’re accustomed to. PLUS, we’ve added a dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. What you’ve got here is the unctuous butteriness of our standard Buttercup, plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cavey-mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mhmmmm….sea of butter.  Pasteurized.

Toma Birra
Similar to Herdsman but with a frat party, hoppy-edge from the lager used in the wash. Sharp n sweet, flaky texture. Late June milk, a lil slice of summer party. Raw Milk.

blue-veined cheese

A rustic blue, our Bette Davis Eyes

Bette Davis Eyes
This is a decidedly rustic blue. Did someone say Ovaltine?! Fudgy texture with a host of malty notes and overtones of earthiness and slate. This would be great partner to the dark beers of winter or a port wine.  Try on a broiled cheesey toast with mushrooms and thyme.
Raw Milk.

 

Herdsman
Available now in petite, personal-sized wheels made in late July. They’re dense and cheddary in texture, with that nutty, grassy tang that everyone loves about Herdsman. A little taste of summer to brighten up the impending chill. Notes of candied lemon and horseradish. Raw milk. 

Havilah
This cheese just gets better and better over the years. Pictured below are some tasting notes from recent Official Tasting Panels. Raw Milk.

 

Full Nettle Jack, Lawrenceville Jack, Jack Reserve, and what will likely be your only week chance at Abbruzze Jawn till May/June.
HOOO HOOO HOOOO! Merry Christmas and Happy Jack. The rare and the illusive make a special Holiday appearance for one week (maybe two) only. Get them while you can for your  holiday cheese plates, or you’ll start the new year full of regret. Raw Milk.

Greetings from the Cheesemakers!

As this possibly-maybe-snowmageddon bears down on us we’ve been busy trying to keep our winter wonder humidity and temps from dropping too low for the cheese. Think a lot of steaming water and contraptions to spread it around. At least we are warm! I hope all of you stay warm with some spirits and alpine cheese or tomme by the fireplace.

January and February are traditionally slower sales times of year for us, but they needn’t be. Let us know if we can help you out for a menu or give you some fondue ideas for your wintry celebrations.
 
Pictured below are the hands of us cheesemakers applying smoked salt to a few gigantic raw brie destined for The Brewer’s Plate, one of our favorite Philly events. Its about beer, cheese, and pork, all supporting the cause of local food (you’re welcome, Fair Food). 
 
Thinking of a delicious spring event certainly makes us feel less frigid.
Inline image 1
 
And on to the cheese:
Buttercup Brie: We have Brie mini wheels and a limited # of heart shaped minis in the store.
 
Herdsman: September wheels. Dense and fudgy, yet rivers of cream and butter at the same time. Mini Basket 2-4 lb wheels still available.
 
Harvest Tomme: This is our version of Herdsman, available in petite .65-1 lb baskets or 3-4 lb baskets, with the added dashing panache of ash through the middle. Perfect for those exceptional cheese boards or as easy party take homes.
 
Havilah:  Wonderful late summer 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture.
 
Toma : Wheels from last October’s milk. Notes of peanut, cream, grass, and a wonderful lasting funk. Smooth, semi-soft, buttery texture with a lovely blush hued rind.  Aged about 90 days.
 
Trilby : The second batch of our newest soft ripened washed rind cheese. 
 Beefy washed rind flavors along with olive and walnut notes and a bright apple acidity replace on the rind. (Cider-washed)

Lawrenceville Jack: 
May wheels. Grassy, mild and creamy.
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Taste like summer.
 
Stay warm and happy snacking.

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
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