Wishing You A Cheese-Filled New Year!

There is so much to be thankful for! First we are all very thankful for a wonderful year filled with fresh eggs, yummy cheese, local pork & meat, and healthy pastures. We are also very grateful for our extremely healthy herd of calves that were born this past spring. They will provide our cheesemaker, Sam Kennedy, with the best grass-fed milk around (in 3 years)!

A special thanks goes out to all of you for following us on Facebook and Twitter, signing up for our cheese classes, and stopping by to visit Amanda and all of us in the Farm Store to stock up on our handcrafted cheese for your holiday tables.

Thank You All And We Look Forward To Seeing You In 2013!

Love,

The Whole Crew Here At Cherry Grove Farm

 

 

 A Special New Years Appetizer Recipe: Pan Seared Cheese Curds

Prep Your Counter With:

Panko Break Crumbs (or some homemade bread crumbs)
A Container (or two) of our Yummy Cheddar Cheese Curds
A Dozen of our Farm Fresh Eggs
Some Whole Wheat Floor
Your Favorite Searing Oil (we used olive oil)

 

 

 

 

 

 

 

 

 

Start by beating 1 or 2 eggs in a small bowl. Next, pour out some Panko bread crumbs on a plate. On a separate plate, pile a small mound of whole wheat floor.

Now you’re ready to start!

In a medium saute pan, bring 3-4 tablespoons (enough to coat the bottom of your pan) of olive oil to a nice warm temperature (medium heat).

In the meantime, coat up a few Cheddar Cheese Curds:

First dip in flour, then egg, then bread crumbs. Do this step twice so you get a nice firm coating (to keep in that fresh gooey cheese).

 

 

 

 

 

Once finished, place the freshly pan-seared Cheddar Cheese Curds on a brown paper bag to drain any excess oil, then serve to all your hungry New Years Eve guests!

Serve over a bed of fresh greens (kale, lettuce, cabbage, or even spinach)

 

 

  Most Importantly, Enjoy!

 

 

 

 

 

 

Come by the Farm Store today to pick up some Cheese Curd!
Hours:
Weekends 10am – 5pm
Weekdays 11am – 6 pm
(Closed Wednesday)

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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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