Latest News from the Farm

The Cherry Grove Farm PokeStop

cheese wheel

The CGF Cheese Wheel

Just found out from friends that our cheese wheel sign at the end of the driveway on Route 206 is a PokemonGo stop!

We are kind of excited about that… but please, do be safe if you are playing the game. Come into the driveway and walk back to the sign. Route 206 is very busy and we are right by the curve.

Let us know which Pokemon you catch! #pokemonatcherrygrovefarm

Calves Are Bustin’ Out All Over!

Calves are lounging about everywhere. The mini cow cute factor is through the roof and OUTTA control. The milk is nearly double what it was a month ago and continuing to climb. We have added additional cheesemakes into the rotation and have been capitalizing on the milk quality to make tommes for the holidays and Havilah for the 2017 & 18 horizon.

I am loving the golden milk and myriad straight-from-pasture flavors grass-fed milk provides. Summer life, and tastes, are sweet and good.

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Here’s the cheese outlook for the week:
Buttercup Brie: May wheels. That typical butter and buttermilk soft deliciousness with cooked mushroom flavors.
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk. 
 
Harvest Tomme: Creamier than our Herdsman, with a line of ash in the center, from February. Packs a pecorino-y piquant punch. Raw Milk. 
 
Havilah: Late spring 2015 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk. 
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
Enjoy this beautiful summer weekend one and all.
Paul

Ten Years of Cheesemaking!

“Dishing Up New Jersey” Locavore Farm Dinner

Friday, July 8th
This summer we mark ten years making aged farmstead cheeses. In that time, we have benefited from the expertise of dedicated farmers moving us to a grass-based model, and fine cheesemakers refining recipes and improving our facilities.

We could think of no better way to celebrate our milestone anniversary than by collaborating with some of our favorite local foodsmiths on a farm dinner, designed by local food artisans for local food enthusiasts.

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John Holl, NJ food journalist and beer enthusiast is a partner in this event, and will be on hand signing his newest cookbook, “Dishing Up New Jersey”, which features many of our favorite local chef’s and food producers (and our dinner collaborators).

Dine garden-side at the farm with:
Chef Renato of 12 Farms Restaurant in Hightstown,
Barbara Simpson of Muirhead Foods,
Marilyn Besner of Wildflour Bakery and Cafe,
Gabriel and Matt Carbone of The Bent Spoon,
David Zaback at Z Food Farm, and
Mikey Azzarra of Zone 7.

The evening will include a four-course chef’s menu, farm tour, book signing, cheese and beer tasting, and time to enjoy warm summer breezes and the nightly sunset. Cherry Grove Farm cheeses and whey-fed pork will be featured. (There will be a prize for most creative place setting!)

Dinner details can be found here.

Dearest Quesophiles

The calves continue to roll in and we are seeing the first tricklings in new milk flow. We’ve primarily been making Abruzze Jawn and Buttercup Brie, but as it takes 6 months for Abruzze to age, you’ll be tasting these summer milk beauties come the holidays. There it is below at day 3, drying without much of a rind.
   
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Abruzze Jawn, aged 3 days

On to the Cheese:
 
Buttercup Brie: Some nice early May wheels. That typical butter and buttermilk soft deliciousness with hints of mushroom on the rind. .
 
Herdsman: Basket wheels are firm, around 6+ months old and full of flavor. Raw Milk.
 
Havilah: Autumn 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk.
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels.  Raw Milk.

Honeysuckle Arrives

Our avalanche of calves has started to hit! We have had 9 new calves born this week, with a possible 10th on the way today. Our milk supply will be starting to increase drastically, and we are looking forward to making the larger batches of cheese that characterize summer on a grass fed diary farm. The farmers have starting cutting hay this week, and all of our markets are in full swing. Oh yes, it is certainly the beginning of the busy season around here, and we are all eager to starting working hard to produce some great future cheese for you all. 
Here is one of our new calves, Honeysuckle, enjoying a leisurely morning in the grass. 
 

Available Cheese This Week:
 
Buttercup Brie: Some nice early May wheels. That typical butter and buttermilk soft deliciousness with hints of mushroom on the rind. Mini wheels also available.
 
Herdsman: Regular wheels from Mid January, Basket wheels a little older. Great flavors abound. January wheels are creamy, flaky, with a sour cream finish. Raw Milk.
 
Havilah:  Wonderful August and Sept 2014 batches. Grass, pineapple, hints of hazelnut and fudge, with a really great texture. Raw Milk.
 
Lawrenceville Jack: November wheels. Grassy, mild and creamy. Raw Milk 
 
Full Nettle Jack: Spicy oregano and lemon notes shining through from the nettles. Spring and summer wheels. Raw Milk 
 
Enjoy this beautiful weekend.
 
Paul
 

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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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