Week 14 share

Hi all,

Your share this week will include:

Swiss Chard,

Broccoli Rabe,

Cucumbers,

Radishes,

Arugula,

Beets,

Variety of Hot Peppers,

Basil,

Eggplant,

Tomatoes,

and Sage.

 

For fruit, there will be Italian plums and Concord grapes.

 

Your cheese this week will be

1841 Havarti

Calkins Creamery – Honesdale, Pennsylvania

1841 Havarti gets its name from the year that Highland Farm (now home to Calkins Creamery) was established in Wayne County, Pennsylvania. This milky, creamy cheese is light and mild with a semi-firm texture and just a touch of tang. It is perfect for sandwiches, super kid friendly, and udderly delicious! The wheels are dipped in yellow cheese wax before being aged for 2-3 months.

Cheese Stats

Milk Type: cow

Milk Treatment: raw

Rennet: vegetarian

Style: havarti, wax rind

Texture: semi-firm

Age: 2-3 months

 

And for the large share:

Duda Gouda

Hook’s Cheese Company – Mineral Point, Wisconsin

Nobody said that American cheese names had to be serious… And if you can get past the ridiculous nature of this name, you’ll be rewarded with a sweet and nutty sheeps’ milk cheese. Duda Gouda is a rindless wheel with a firm texture and a malty, caramelly sweetness laced with notes of lanolin and grass. The sheeps’ milk is sourced from neighboring dairies, and is transformed into cheese by Tony and Julie Hook, two of Wisconsin’s master cheesemakers. Aged between 9 and 12 months.

Cheese Stats

Milk Type: sheep

Milk Treatment: pasteurized

Rennet: vegetarian

Style: rindless (aged in cryovac)

Texture: semi-firm to firm

Age: 9-12 months

 

 

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Week 13 Share

Hi all,

this week we have

tomatoes

zucchini and other squash

chard

radishes

shishito peppers

garlic

thyme

 

for fruit we have Asian pears.

 

for cheese, there will be:

St Johnsville

Cochran Farm 1790 – St Johnsville, New York

Cochran Farm 1790 is an historic farm that was once the home to General Cochran, who fought in the Revolutionary War, and was a good friend of George Washington. Now the farm is being used to produce stellar goats’ milk cheeses by cheesemakers Patrick and Gwen Apfel. St Johnsville is modeled after the famed bloomy rinded goats’ milk cheeses of the Poitou region in France. The small discs are chalky in the center and oozy toward the edges, with a brainy wrinkly rind that tastes of musk, mushrooms, wet straw, and toasted hazelnuts. Aged for 4 to 8 weeks.

Cheese Stats

Milk Type: goat

Milk Treatment: pasteurized

Rennet: animal

Style: bloomy rind

Texture: soft

Age: 4-8 weeks

 

And for the Large Share:

Cabot Clothbound Cheddar

Cabot Creamery / Cellars at Jasper Hill – Greensboro, Vermont 

This cheese has been dubbed as addictive as narcotics by certain devoted fans.  A hefty, beautiful, and rustic wheel, the clothbound cheddar is rich and caramelly, speckled with bits of crystalline crunchy goodness. Clothbound cheddar evolved as a partnership between Jasper Hill Farm and Cabot Creamery, two of the best dairy enterprises in the Green Mountain State. The cheeses are made at Cabot Creamery, and are shipped to the Cellars at Jasper Hill when just a few days old. The team at the Cellars then bandages the cheeses, coats them with hot lard to make the cloth stick to surface of the cheese, and places them on wood shelves to age for 12-14 months. The result – a clothbound cheddar that is sweet and savory – think chicken broth meets peanut butter (in the best possible way!)

Cheese Stats

Milk Type: cow

Milk Treatment: pasteurized

Rennet: vegetarian

Style: clothbound

Texture: firm

Age: 11-14 months

 

 

Week 12 Share

Welcome to “Fall!” (Actually, fall doesn’t astronomically begin until September 22. Details, details.)

This week we have for you:

Cukes

Tomatoes

Eggplant

Hot peppers

Radishes

Chard

Kale

 

For fruit we have Bartlett and Seckel pears.

 

Our cheese this week will be:

Pearl

Seal Cove Farm – Lamoine Maine

A delightful little droplet of creamy and decadent cheese. These Pearls are young, tangy and absolutely delicious, from their near-iridescent rinds down to their fluffy and spreadable cores. This goat and cow mix proves to be a match made in heaven… the buttery sweetness of the cows’ milk is tempered by the slightly piney musk of the goats’ milk. The sublime, silky texture owes to the fact that cheesemaker Barbara Brooks painstakingly ladles layer after layer of delicate curd into the molds. Pearls are aged at Seal Cove Farm for a week before being shipped to Saxelby Cheese, and then are aged another 1-2 weeks.

Milk Type: goat and cow

Milk Treatment: pasteurized

Rennet: vegetarian

Style: fresh/bloomy rind

Texture: soft

Age: 1-2 weeks

 

And for the large share:

Marieke Premium Gouda

Holland’s Family Cheese – Thorp, Wisconsin

Marieke Penterman and her family relocated from the Netherlands to the nether regions of northern Wisconsin to pursue their cheesemaking dreams. They produce an array of award-winning goudas that would make their cousins across the pond blush! The cheese is crafted from the milk of Holstein-Fresian cows, the breed developed for its dairying prowess in Holland. Each wax-coated wheel is aged between 12 and 18 months, during which time it develops a dense, firm paste and a caramelly sweet, grassy flavor. The wheels of Marieke Premium Gouda are studded with crystalline crunchy bits known as tyrosine, which are clusters of protein that calcify during the aging process.

 

Cheese Stats

Milk Type: cow

Milk Treatment: raw

Rennet: animal

Style: waxed rind

Texture: firm

Age:  18-24 months

Week 11 Share

We are finally able to turn off our air conditioners! The farm is alternating between heavy rain and abundant sunshine.

Here’s what’s in store for you this week:

cucumbers,

tomatoes,

cabbage,

hot peppers,

swiss chard,

kale,

zucchini,

radishes

 

For fruit we… don’t know yet.

 

For cheese we have

Vault 5

Cabot Creamery / Cellars at Jasper Hill Farm – Greensboro, VT

Cabot Creamery is one of the oldest family farm-owned cooperatives in New England. The Cellars at Jasper Hill Farm is dedicated to supporting the working landscape of Vermont’s dairy farms. The Cellars is comprised of 7 cheese aging vaults – each suited to a different style of cheese and ripening process. Jasper Hill’s cheese team works with Cabot graders to hand select vats of young cheese that show promise for aging, and the blocks of cheese are shipped to the Cellars to age in Vault 5. Upon receipt the blocks are brushed and coated with lard in order to seal the cheese and cultivate a living natural rind. The cheeses are released for sale when they achieve a balance of flavor that is rich, brothy, caramelly and complex.

Cheese Stats

Milk Type: cow

Milk Treatment: pasteurized

Rennet: vegetarian

Style: natural rind

Texture: semi-firm

Age: 12 months

 

And for the large share, they will also recieve:

Quadrata

Lazy Lady Farm – Westfield, Vermont

A four-sided washed-rind cheese from Lazy Lady Farm. Cheesemaker Laini Fondiller created this batch of cheese especially for the Vermont Cheesemaker’s Festival. The young wheels are washed in brine, giving a fruity pungent punch to the tangy and musky interior. Chalky and light in the center with an impressive creamline just beneath the rind.

Cheese Stats

Milk Type: goat

Milk Treatment: pasteurized

Rennet: animal

Style: washed rind

Texture: semi-firm

Age: 2-3 months

Week 10 Share

Okay, now it is summer, because we really have tomatoes this time.

And the tomatoes make an amazing salad with the purslane (tomatoes, purslane, garlic, lemon, olive oil = yum!)

-Cukes

-Tomatoes

-Basil

-Hot peppers

-Kale

-Collards

-Purslane

-Herbs

 

Fruit: Peaches, white and yellow

 

Cheese share:

Elsa Mae

Calkins Creamery – Honesdale, Pennsylvania

A creamy, buttery, and yeasty washed rind cheese pioneered by cheesemaker James Regelsky at Calkins Creamery in Pennsylvania. When young, the wheels smell of fruit and yeast and have a pale tawny color. They are washed every 3 days with a b-linens based salt brine to develop the rind. Over the course of their aging, the rinds turn deep orange in color, and the paste undergoes a metamorphosis from being pudgy and custardy to silky, satiny and gooey. The flavor is light, briny and buttery, like a Cerignola olive in cheese form! The cheese is named after the top milk producing cow at Calkins Creamery. Aged 4-8 weeks.

 

Cheese Stats

Milk Type: cow

Milk Treatment: pasteurized

Rennet: vegetarian

Style: washed rind

Texture: soft

Age: 4-8 weeks

 

And for the large share, we also have:

 

Bon Pere

Boston Post Dairy – Enosburg Falls, Vermont

Made from a mixture of 80% cows’ milk and 20% goats’ milk, Bon Pere is a fruity, nutty, and complex mixed milk cheese. Boston Post Dairy is run by the Gervais family, and got its name from the fact that the old Boston Post stagecoach road runs right through the center of their farm. The name Bon Pere translates to ‘good father’, a nod to the four Gervais sisters’ father Robert. (The Gervais sisters now run the Boston Post Dairy – they also have 11 brothers, so perhaps ‘good father’ is a bit of an understatement!) The flavor imparted by the goats’ milk is sweet, malty, and caramelized, while the cows’ milk gives the firm paste a more grassy and buttery tone. Its bright red rind makes for a beautiful presentation, a natural addition to any cheese board.

 

Cheese Stats

Milk Type: goat and cow

Milk Treatment: pasteurized

Rennet: vegetarian

Style: gouda, wax rind

Texture: semi-firm to firm

Age: 3-8 months

2017 Week 9 Share

For veggies this lovely week in August we have:

Cukes

Green beans

Basil

Radishes

Hot peppers

Collards

Chard

Purslane

Corn

 

Fruit: nectarines, white and yellow

 

This week’s cheeses are:

Calderwood

Jasper Hill Farm – Greensboro, Vermont

Calderwood is a rich and robust wheel of raw cows’ milk cheese coated in finely chopped fibers of hay. The wheels are washed with brine for six months in the Cellars at Jasper Hill before being coated in hay and sealed in Cryovac. After an additional four months of aging, the cryovac is removed and the cheeses are left to dry and form a natural rind in the cellars. The finished wheels of cheese are firm nutty and complex, with hints of earth, caramel, chestnut honey, and tropical fruit.

 

The hay used to make Calderwood is harvested from pastures surrounding Jasper Hill Farm and dried in a special hay drying machine. The Calderwood Cropping Center, the first machine of its kind in the United States, can dry hay in a matter of a few hours, where it would take 3-4 days to dry in a sunny field. Jasper Hill Farm’s founders, Andy and Mateo Kehler, observed a hay dryer in action in Parma Italy, a region whose cheese calls for grass-fed milk, but whose climate is a bit too rainy for making consistent dry hay, and were inspired to bring the Italian technology stateside. The Cropping Center allows them to make high quality dry hay for feed that lasts the whole year, which is paramount to their quality standards as cheesemakers. Many of Jasper Hill’s award-winning cheeses are crafted from raw milk. Good quality hay is a key ingredient in the cheesemaking process, ensuring the microbiology of the cows’ digestive systems and the milk itself is at an optimal place for cheesemaking.

 

Cheese Stats

Milk Type: cow

Milk Treatment: raw

Rennet: animal

Style: alpine

Texture: firm

Age: 9-10 months

Size: 20lb wheel

 

And for the second piece of the large share:

 

Braeburn

Bonnieview Farm – Craftsbury, Vermont

A big bold wheel of Alpine-style cow’s milk cheese from Bonnieview Farm that is the definition of seasonal cheese. Braeburn is made in the winter months when Bonnieview Farm’s sheep are off duty. Come summertime the wheels are fully matured and ready to enjoy! This season’s wheels are sweet and milky with some notes of fermented fruit and savory spring onion. Bonnieview Farm has a unique seasonal cheesemaking cycle because they milk both sheep and cows – their sheep produce milk from May through October each year, and the cows come online in the late summer when the sheep milk supply is beginning to dwindle. They make mixed milk cheeses until the sheep are dried off for the fall and winter and then transition to 100% cows’ milk cheese. Aged 6 months or more.

 

Cheese Stats

Milk Type: cow

Milk Treatment: raw

Rennet: animal

Style: blue

Texture: semi-firm

Age: 3-4 months

2017 Week 8 Share

This beginning of August week we have

-Swiss chard

-Curly and/or white russian kale,

-Nappa cabbage and/or Tiara cabbage

-Purslane

-Collard greens

-Cherry tomatoes

-Cucumbers

-And some type of herb!

 

Dorset

Consider Bardwell Farm – West Pawlet, Vermont

Can you say asparagus? Dorset is an incredibly talented shape-shifter of a cheese, melding a myriad of different sensory experiences into each tiny morsel you chew.  Cultured butter, earth, blanched asparagus and root vegetables are all things that come to mind as the smooth and slightly pungent paste melts in your mouth.  Dorset is fashioned in the style of a simple Alpine tomme, and has a pliant, creamy texture and a golden ochre paste. The wheels are washed with brine as they age, giving the cheese a tawny orange rind that can contribute a slightly sandy, gritty texture as the cheese ages. Aged 2-3 months in the caves at Consider Bardwell Farm.

 

Cheese Stats

Milk Type: cow

Milk Treatment: raw

Rennet: vegetarian

Style: washed rind

Texture: soft

Age: 2-3 months

Our cheese is:

 

And for the large cheese share, there’s something extra (Going forward, we’ll be selecting two different cheeses for the large share so you will receive two descriptions.)

Lake’s Edge

Blue Ledge Farm – Salisbury, Vermont

Named for the shore of the great lake Champlain, which straddles the border between Vermont and New York. Lake’s Edge is a musky and zippy little number with a pencil-thin wisp of vegetable ash running through the center. The paste is chalky and concentrated, but has a magnificent melt in your mouth quality that brings just the right amount of tang. Made from the milk of Blue Ledge Farm’s herd of Alpine and La Mancha goats. The delicate bloomy rind envelops the cheese over its 6 week ripening period.

 

Cheese Stats

Milk Type: goat

Milk Treatment: pasteurized

Rennet: animal

Style: bloomy rind

Texture: soft

Age: 4-6 weeks