A trio of cheeses
Monday, January 07, 2008
The Fair Food Farmstand recently got some new cheeses into stock from Cherry Grove Farm. Cherry Grove is located in Lawrenceville, New Jersey. In addition to cheese made from raw milk from grass-fed cows, you can also get eggs there and grass-fed beef and pork. Interestingly, they also raise the cutest Tamworth pigs, a heritage breed, I’ve ever seen in my life. The farm is certified organic, and is committed to sustainable agricultural practices.
The Harvest Toma, pictured above, is cave-aged for two months. It’s a hard-ish rind cheese and Cherry Grove says its “semisoft texture makes it meltable, spreadable”. We gave it a try during my volunteer shift at the farmstand on Saturday and I thought it was pretty good - nice texture and just the slightest bit smelly. Sarah thought perhaps the cheese might be improved by bringing it to room temperature, and I did give it a go at home - opinions may vary, but I don’t think these cheese’s texture was helped. The texture did change a little, but it seemed rubbery. I definitely prefer this cheese cold. I didn’t not test out whether it was a good melting cheese, but it wasn’t super spreadable. I don’t think that’s necessarily a bad thing.
Cherry Grove’s ‘provolone’ was my favorite of the three new cheeses. It’s texture and taste scream ‘provolone’ and it melts perfectly [I used some on a burger for dinner last night]. The provolone is also aged for two months. This cheese is definitely more dolce than piccante. I think the provolone will end up being a regular resident in my fridge.
Lastly, there is the Jersey Giovane. It’s Cherry Grove’s handmade mozzarella. It does string like mozzarella, but I wasn’t wild about it. I think I might prefer it if it came packed in water, rather than plastic wrap. The cheese seemed a little dry to me...and not nearly soft enough for good homemade mozzarella. Don’t get me wrong - the cheese isn’t bad and is far superior to the crappy mass-produced mozzarella you can get at the grocery store. It’s just not the best mozzarella I’ve ever tasted.
