Cherry Grove Farm

Cherry Grove Farm is a sustainable dairy farm and creamery based on 480 beautiful acres in Lawrenceville, New Jersey. Because of our commitment to the long term health of our land, we believe in building from the earth up, which is why we work every day to ensure that our organically certified pastures are nourished and thriving.

As part of the dynamic ecosystem of CGF, we also raise a small number of pigs, lambs, chickens and beef cattle. This diversity of animals allows us to more efficiently use the resources we are blessed with, creating a farm that is sustainable not only in production, but also as a business.

Our Ladies

The dairy herd is a mixed group of Jersey, Milking Short Horn, Red Ayreshire and Dutch Belted cows, with a Holstein or two thrown in for good luck. Once blended together, the diversity of fat and protein in their milks allow us to explore a range of cheese styles. This is a distinctly American approach to cheese making.

Our herdsmen practice rotational grazing, moving the animals regularly to keep the pasture healthy, give it time to rest and rejuvenate, and ensure the best possible forage for each season. The cows’ milk reflects the changing grasses and pasture plants season by season, and you can taste these changes in our cheese varietals.

Curds and Whey

As a sustainable farm, we try to reuse and recycle everything possible. Cheesemaking produces a large amount of whey. We feed that protein-rich liquid to our Berkshire pigs, who spend their days foraging in the pastures. Whey can also be spread on the fields to add minerals back into the soil. With more pasture than our 120 head dairy herd needs, we graze a herd of about 180 Katahdin Sheep with a flock of heritage breed chickens and keep a small number of beef steer to help graze the land.

Cherry Grove Organics and Z Foods, both organic vegetable growers who share our vision of healthy, sustainable farming, lease farmland from us for their fresh produce CSAs. Seeing small scale agriculture flourish once again is rewarding, and we have a sense of fulfillment from the effort to preserve farmland and see it help support a new generation of farmers.

The farm has been in the Hamill family since 1902.  In keeping with the family’s historic commitment to conservation, Cherry Grove Farm is managed in cooperation with mother nature, Our remaining land is wetland and woodland, offering natural habitat for native plants, songbirds, wild turkey, deer, fox and other native creatures.

 Visit the Farm

Cherry Grove Farm is open to the public, because we understand the importance of knowing exactly where our food comes from. To this end, we produce our own grass- and whey-fed meats, raised with no hormones, antibiotics or steroids. Our customers are encouraged to visit year-round, to enjoy the pastoral setting, participate in tours and classes, and develop a relationship with the source of their food.

At our on-site Farm Store, we sell our own farmstead cheeseswhey-fed porkgrass-fed lamb, grass-fed beef and pasture-raised chickens and eggs , as well as a plethora of local- and artisan-made goods.


Proud Member of the Good Food Merchants Guild Since 2012

Our Mission

Cherry Grove Farm is committed to ensuring the long term health of our land through responsible environmental stewardship, a commitment to sustainable farming practices, ethical care of our animals and active engagement with our communities through classes, tours and other educational events.

Our goal is to produce a quality handcrafted farmstead cheese.

As a farm, we are dedicated to a transparent holistic approach to animal care and herd development.

As people, we are committed to reconnecting the public to their food and the land.

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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
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