Latest News from the Farm

Supply and Demand

Lamb and beef will back in the store by next Wednesday. Folks have been asking, and we finally have the magic date.

What took us so long?

Lambs were born late, which means they were late to mature. August was our first batch for the year! Normally, we begin in May… but every year is a little different, with varied situations and challenges. Chickens aren’t laying, grass is late growing, summer is dry so hay is scarce… every year is a new puzzle to be solved.

We are all in this together, we of the supply, and you, of the demand.

 

Notes from the Vat

Greeting Cheese Fans,

With our milk at full summer volume we decided to make a large batch of Toma today! 
 
Below you can see the wheels after they have been taken out of the cheese press and flipped for the last time before they go into the brine. Our aging rooms are started to fill up again with a lot of tommes and jacks.
 
We are retrofitting our old alpine space into a brie and bloomies room. That should make a big difference in brie availability closer to the holidays. For now, Buttercup Nrie is in short supply!
 
 
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.

Rough Seas of Curds n Whey

Hello all,
 
The curds n whey are in full swing now! 100+gallons a day is keeping us busy.
See the rough seas of Havilah curd below and a full brine tank. We are nearly at peak.
The usual lineup of cheeses this week….
 
Inline image 1
 
Buttercup Brie: Late May wheels. Slow to ripen but rewarding with classic grassy milk flavors, mushroom and cultured butterPasteurized.
 
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.
 
Happy cooking, and a lovely summer day to you all!
Thanks for your support.
 
Paul Lawler,
Head Cheesemaker

Havilah Takes a Hike North

We are tickled a rich golden yellow that our Havilah is now being carried at Formaggio Kitchen in Boston! They just sent down a picture of Havilah in its latest roost.

formaggio kitchen Havilah

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

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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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