paul lawler head cheesemaker

Notes From The Vat

Sunny Salutations!
I’ll keep it brief as a thousand chummy chores await. Things are a happening! We are on the cusp of turning the ruins of an old aging room into a veritable Buttercup Brie fountain for the holidays. All that’s left is some sprucing up and in the cheese will go! Before and after pictures next week, I promise. This will mean we can soon push Toma production so I can make our washed rinds and Buttercup Brie available to more customers. Three cheers for progress!
Cheese Available:
Herdsman: Yes, Herdsman is back! Very limited  Mid June batch. Young but ready to savor flavors of barnyard, browned butter, and an aged cheddar-y sweetness about this batch. Raw Milk.
Buttercup Brie: Very LIMITED but we have it.
Lawrenceville Jack: Spring grass flavors with a hint of onion. Raw Milk.
Havilah: Toasty, browned butter, walnut and hazelnut flavors, to name a few. Savory notes but a caramel finish. Raw Milk.
Trilby: Getting to the last week or two of availability on this one. Snooze and you lose! Next batch wont be till November.Washed in Dad’s Hat local rye whiskey, then dressed in leaves (from the farm) soused in NJ apple brandy. Notes of beef stew, buttermilk and good ole washed rind funk
cheesemakers working

Look, it’s Vince thrilled to be hooping grass-milk Buttercup Brie

Looking forward to seeing you, as always!

Notes from the Vat

Greeting Cheese Fans,

With our milk at full summer volume we decided to make a large batch of Toma today! 
Below you can see the wheels after they have been taken out of the cheese press and flipped for the last time before they go into the brine. Our aging rooms are started to fill up again with a lot of tommes and jacks.
We are retrofitting our old alpine space into a brie and bloomies room. That should make a big difference in brie availability closer to the holidays. For now, Buttercup Nrie is in short supply!
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
Havilah: Autumn 2014 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.

Rough Seas of Curds n Whey

Hello all,
The curds n whey are in full swing now! 100+gallons a day is keeping us busy.
See the rough seas of Havilah curd below and a full brine tank. We are nearly at peak.
The usual lineup of cheeses this week….
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Buttercup Brie: Late May wheels. Slow to ripen but rewarding with classic grassy milk flavors, mushroom and cultured butterPasteurized.
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
Havilah: Autumn 2014 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.
Happy cooking, and a lovely summer day to you all!
Thanks for your support.
Paul Lawler,
Head Cheesemaker

Wow, tricky spring this year, huh?

In these frosty-for-April temps we had a photographer friend, Albert Yee, out to take some cheese glamour shots. He’s done some incredible work with other farmer friends over the years, and I hadn’t seen him in some time, so it was nice to catch up while I played photo assistant with stacks of wheels and wedges.

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We are working on cheese portrait cards that highlight the profile of our major cheeses with specific pairings to accompany each. These will be great for our wholesale clients to use in the cases or to educate staff. We’ll share more as this project develops.
We just attended Philly Farm Fest and it was, as always, a blast! Thanks to all who joined us this for the Curd Convention and came out to support our local farms and artisanal makers.
Next on the horizon is Raw Milk Cheese day. Mark your calendars fro April 16th, this  Saturday! Celebrate with us by noshing a caramel sweet-n-savory hunk of Summer 2014 Havilah, or any of our delicious raw milk cheeses. The farm will be full of fun, as we give you a chance to meet the folks we work with, offering mouth-watering local food pairings from Subarashii Kudamono and Le Bon Magot. Tastings from 11am until 4pm.
Subarashii Kudamono will favor us with Asian Pear spread, dried asian pears, and a surprise taste. Our friends from Le Bon Magot will bring tastes of their three condiment/accompaniments and a homemade bread pudding using one of the products. As ever, we will supply the delectible raw milk cheeses.
I will be leading a cheesemaker’s farm tour at 3:30 on the 16th to celebrate the occasion, if any of you are in the area.
But down to business:
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels 2015. Raw milk. To celebrate spring, Nettle Jack is on sale this month!
Buttercup Brie: Limited availability – I can’t wait to stop using that phrase. This batch is from 3/9/16. Hope is in sight friends. The cows were just turned out on spring rye pasture and we resume milking 2x a day next week. Pasteurized milk.
Herdsman: Nice wheels from November with creamy farmhouse flavor. A few from Sept/October that have a really nice piquant quality. Raw milk.
Havilah:   August and Sept 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
Happy eating! See you here on the farm for Raw Milk Cheese Day!

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