Jack knotes full#

Off to get outside, where I hope you too enjoy some spring sun. The last wheel I tasted brought to mind July crimson cherries and peaches. An array of bright fruit flavors with a savory beefy finish. Crumbly yet creamy despite an abundance of age. Lawrenceville Jack Reserve: One of our ACS award winners. Along with splendid fruit, these folks produce a range of value-added delights from their orchards: superb honey, Asian Pear butter, dried Asian Pears, and fruit wines &spirits. Still a little bit of this one left but TRULY LAST CALL! A semi-soft number with a rind that’s been washed in Asian Pear Eau de Vie, given to us by our friends at Subarashii Kudamono. Rich, dense and creamy, simple but flavorful with a variety of mushroom and butter notes. Herdsman: If we gave out “most improved” awards it would be for this guy right here. Havilah: A couple of older 2013 selections we are working off of. Lest we forget the wheels of the week! While the milk supply was slightly greater this winter we are still working off a small lot. Babes are literally everywhere. As of Friday’s make (Full Nettle Jack), we began to see a wee bit of color change in the vat, my favorite sign of the season change. Lastly, our cows are now on their fanciest favored feast – spring grass! The farm has been very noisy of late, loads and loads of calving. I recommend a stop in for their pouring nights if you are a local.

Jack knotes full#

I collected a very yeasty amount of freshly brewed Tripel to try some washing experiments. Cheese R&D can be a long process, but I hope we have something tasty to talk about come June. Chris, the brewer, was on hand, the whole staff are nice lot, and the Brewery is full of local art. We are beginning to work with Riverhorse on some washed rind experiments and pairings.

In other news, I took a trip ten minutes down the road to Riverhorse Brewing Co. I always appreciate any efforts all of you make everyday to ours and all traditional raw milk cheeses. We are already looking forward to next year’s Raw Milk Cheese Day! The parking lot was full of the farm curious checking out all that goes into our raw milk cheese production and taking tours led by our marketing staff. I had the pleasure of being on 9th street in the Italian Market, where I am always in awe of the community and spirit based around traditional fresh foods. Lots on enthused eaters for our Havilah! Once I got back to the farm, things were still abuzz for the occasion. Regardless of the occasion it is always a pleasure to get out there and meet the folks eating our cheese.

Jamie, myself, and our new intern Vincent spread out to Dibruno Bros in Philly and Whole Earth in Princeton to spread the tasty goodness of traditional raw milk cheese. For starters, the Inaugural Raw Milk Cheese Day was a smashing success.