raw milk brie

Spring Blooms

Greetings on this balmy March evening that feels of late May. Seems like just yesterday we were in the depths of January doldrums. Things are in bloom, whether by natural order or not, and I spied fiddleheads at one of our customer co-ops.
This all means we are days away from the sound of young moos filling the air, followed in weeks by a hoppin’ influx of milk. Time for this cheesemaker to get his garden planted before all of that hits. Exciting days ahead, indeed. 
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Trilby, basking in the afternoon spring light.
But unto the cheese:
Brie: Young batches of regular size. With limited availability per the usual winter milk supply.
Herdsman: Wheels from October and early November. Nice wheels with creamy farmhouse flavor. Baskets return (some with ash through the middle) for those that prefer those!
Havilah:  August and Sept 2014 batches. Caramel, grass, pineapple, hints of hazelnut, with a really great texture.
Lawrenceville Jack: Our usual creamy grass-fed, mac n cheese buddy. Summer wheels
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels.  Raw Milk
Trilby: Our local rye whiskey-soused friend is currently available in .50 and 1 lb rounds. Lovely beef, buttermilk and even walnut flavors – and just a fistful o’ funk on that rind. Pasteurized.
Sweet cheese dreams! Enjoy these longer evenings.  
Psst…don’t forget about this :

Curd Convention at Philly Farm Fest: April 10th

Greetings from the Make Room!

This week the cows have followed suit with the rest of the farm and are taking a bit of a break for the winter. They have switched over to a once-a-day milking regimen. So while we are making slightly smaller batches cheese, our farmer and milkers get a chance to breathe a little and focus on farm planning and prepping for spring. The cow’s benefit too by improved body condition and less stress. And with a touch less milk pouring in, we in the cheeseroom get our aging rooms in tip top shape for the spring, giving the cheeses extra attention as they age.


Buttercup Brie: Our Buttercup Brie should be on hand through Valentines Day, so you can plan a romantic tete a tete. Pasteurized Milk.

Raw Brie: Dwindling stock available. Have we mentioned how good they are? Lots of complex flavors, like a compound butter of wild mushrooms, and an aroma more powerful and appealing than our standard pasteurized brie. Hints of cream braised broccoli and cauliflower kickin’ around too. We don’t make these very often so if you want to see what all the fuss is about seize the day folks.
Herdsman: September wheels. Dense and fudgy yet rivers of cream and butter at the same time. Mini Basket 2-4 lb wheels still available. Raw Milk.
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. Raw Milk.
Havilah:  Wonderful late summer 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture.
Toma : We are extremely happy with the Toma batches that are coming out of our aging rooms and have gotten amazing feedback on them. 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. Raw milk.
Trilby : The second batch of our newest soft ripened washed rind cheese. 
 Beefy washed rind flavors along with olive and walnut notes with a faint hint of cider spice. These are a bit brighter than our standard whiskey version, and hints of apple acidity replace whiskey spice on the rind. Pasteurized Milk

Lawrenceville Jack: 
May wheels. Grassy, mild and creamy. Raw Milk
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Taste like summer.  Raw Milk
Thank you all for your continued support of our farm. We look forward to seeing you soon!

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