Yummy, Gooey, Grilled Cheese with Chef Carmine

Thanks to everyone who stopped by the farm this past weekend to have a grilled cheese sandwich prepared by Chef Carmine and Jeremy! Despite soaring temperatures and threats of afternoon thunderstorms, many showed up to enjoy soup, sandwiches, and a beautiful afternoon on the farm.

 

This past Saturday, Chef Carmine set up his grill cheese-making station outside the Cherry Grove Farm Store. He got to work cutting cheeses, prepping vegetables, including fresh asparagus and juicy tomatoes, and slicing still-warm bread from The Village Bakery.

 

 

Each sandwich was hand prepared using fresh and local ingredients. Customers chose from a selection of Cherry Grove cheeses, Village Bakery bread and Chef Carmine’s roasted vegetables. We got to talk with some customers, and take peeks into their sandwiches! If you didn’t get to the farm for a sandwich, check out a few of the pictures we took. Just a warning though, we guarantee that once you see these sandwiches, you won’t want to miss another grilled cheese day!

 

Don’t just take our word for it though; listen to what customers are saying. Here’s what Melissa, a Carmine’s sandwich novice, had to say about her whole grain bread, Herdsmen and Toma cheese, grilled asparagus, arugula and tomato sandwich.

 

“To start with, it was beautiful. I loved that Chef sliced the bread right there. Freshly baked bread, sliced right on sight! They were fun to talk to, too, while I waited for my sandwich. And they have this secret sauce…whatever it is that they used to butter the bread before grilling was delicious. The cheeses melted and complimented each other into a gooey trifecta of perfect vegetables, cheese and bread. Yum! I’ll be back,” Melissa told us.

 

 

She also admitted that when she saw how big the sandwich was, she thought she’d be able to “just eat half and bring the rest home. No such luck for my husband!”

 

Grilled cheese sandwiches are simple. Bread, butter, and cheese layered together and thrown in a hot pan is not exactly the most complicated recipe. Something magical happens, though, when the butter browns and begins to slowly toast the bread while the cheese starts to melt. When you add deliciously sharp and salty Cherry Grove Herdsmen Cheese and Village Bakery bread to the mix, you get the ultimate in grilled cheese sandwiches. So to everyone who has experienced this bliss, you’re welcome to share your stories on our Facebook page! We’d love to hear your feedback. And newcomers are invited to join us for our upcoming grilled cheese Saturdays, happening each Saturday here at the farm from 11am-3pm all through the month of June! Check back here and on Facebook to find out when Chef Carmine will be cooking next!

 

 

To contact the Chef directly, you can call Chef Carmine Sacchitello at 732-606-7467, or visit his Facebook.

 


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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