Havilah
Our take on an Alpine-style cheese featuring flavors from our central NJ summer pastures of wildflowers and clover. Like many of the best Alpine cheeses, Havilah is made only from May until October, when our grass season ends. The oldest cheese in our line, Havilah is a genuine slice of our farm’s terroir and the cheesemakers’ pride and joy.
Our take on an Alpine-style cheese featuring flavors from our central NJ summer pastures of wildflowers and clover. Like many of the best Alpine cheeses, Havilah is made only from May until October, when our grass season ends. The oldest cheese in our line, Havilah is a genuine slice of our farm’s terroir and the cheesemakers’ pride and joy.
Our take on an Alpine-style cheese featuring flavors from our central NJ summer pastures of wildflowers and clover. Like many of the best Alpine cheeses, Havilah is made only from May until October, when our grass season ends. The oldest cheese in our line, Havilah is a genuine slice of our farm’s terroir and the cheesemakers’ pride and joy.
Our longest aged cheese, Havilah is the cheesemakers’ pride and joy! Extended aging produces a full-flavored true farm cheese. Notes of pineapple, assorted citrus, toasted nuts, your grandmother’s Sunday roast, and a sweet caramel- or toffee-like finish are typical. Havilah is strictly seasonally made, only when the cows are eating fresh forage. Batches from early season grasses often wind up with a range of allium flavors, from buttered leeks to roasted garlic to raw chives. A Good Food Award Winner and American Cheese Society Award Winner.
Look out for our occasionally available Havilah Reserve, which is aged 16-24 months! Extra time concentrates this cheese’s deliciousness, amplifying its diverse array of sweet and savory flavors. Havilah Reserve has won its own American Cheese Society award and was a Good Food Award finalist.
Quick Facts
Raw grass-fed cow’s milk
Natural rind
Alpine-style
Aged 8-15 months, Reserve aged 16-24 months
ACS winner 2022, Good Food Award Winner 2020
Pairings
On the cheeseboard: Caramelized onions; bacon marmalade; caramels.
In the glass: Ice wine, sweet cider, dry sherry, or Amarone; Barolo or Barbaresco; stout; Hefeweizen; sour, amber, or brown ale; Old Fashioned; Negroni
In the NA glass: Smoky tea; warming, wintry tisane
Storage
Buy what you plan to enjoy. Store in butcher, parchment, or cheese paper, ideally in the crisper drawer or somewhere low in the fridge.
Our products are shipped via UPS Ground unless otherwise specified - See our shipping page for details
