A new face can now be seen in our cheese caves! We’d like to welcome Malachy Egan, who will focus on affinage and wholesale sales with Paul. Malachy worked on the farm eons ago, and has worked with DiBruno Brothers most recently. And now he takes over Note From the Vat, the cheesemakers’ weekly news.
As Paul mentioned last week, I’ll be taking charge of the wholesale side of things at Cherry Grove going forward. I was actually a cheese room assistant here many moons ago, so this is something of a homecoming for me. I’m looking forward to talking to you all over the coming weeks and months about the exciting stuff happening here in our little green slice of Lawrenceville.
Even though production has shut down while we renovate our creamery (new floors!) that doesn’t mean our work has ceased. Still flipping, wrapping, cleaning to be done in the aging rooms. Also, tasting! We’ve got an exciting new tomme courtesy of cheese maker, Sean Fitzgerald. Based on a Corsican tomme recipe -using our high fat Jersey cows milk instead of sheeps milk- this little pudgy washed rind is a breath of fresh spring air. We’re calling it ‘Rarebird’ and it sports a custard-like texture in the paste and a vegetal snap towards the rind. Excited to share this limited selection with you!
“The thrush alone declares the immortal wealth and vigor that is in the forest… Whenever a man hears it he is young, and Nature is in her spring; whenever he hears it, it is a new world and a free country, and the gates of heaven are not shut against him.” – Henry David Thoreau
Our classic brie but with a bit of wild blue/grey mold mingling on the fluffy white rind. The flavor is bright with notes of citrus peel. Pasteurized.
Lovely layered effect in the paste with a more acidic, lemon cake surrounded by a gooey mushroom-y exterior. (Because this is raw milk you’ll find a multi-hued, mottled rind rather than the typical bone white of the typical buttercup). Raw.
Surprisingly high moisture baskets from last September. Firmer, sharper full wheels from October. Raw.
Pretty sunset colors on the rind, this is an ideal batch! Grab it while you can. Raw.
Tastes range from caramelized onions and bone marrow to brown sugar and brioche. Batches from Summer 2015. Raw.
Back for a limited time! 6 months old. Tastes like a cheesesteak – seriously. Raw.