Our Story

Situated on land owned by the Hamill family for more than a century, Cherry Grove Farm was started in 2002 as a direct outgrowth of the Hamills’ passion for the land, their Central Jersey community, and the idea of responsible, sustainable food production. While initially home to beef cattle, pigs, sheep, and laying hens, the farm shifted its focus to the production of artisanal cheeses with the addition of dairy cattle in 2005.

Cherry Grove uses the farmstead cheesemaking model, meaning that we do everything on site, from raising and milking the cows to making and aging our cheese. By keeping the process in-house, we are able to ensure that we are using only the best quality milk from humanely treated cattle who graze through the farm’s 200 acres of verdant pasture.

Within a decade of its founding, Cherry Grove established itself as one of the region’s premier cheesemakers, garnering numerous national awards that reflect the care taken in every step of the cheesemaking process.

The quality of our cheese reflects the high standards we keep in stewarding our land. We are committed to practicing regenerative agriculture, which involves regularly rotating where our animals are grazing so that both they and the land remain as healthy as possible. The result is cheese, meat, and eggs that are sustainably produced and delicious — food you can feel good about eating.

In modern times, we have become very far removed from the origins of most of the food we eat. We think it’s important for folks to understand where their food comes from and how it was produced, which is why we welcome visitors to the farm to watch cheesemaking and animal rearing in action. It’s also why we offer a variety of classes and educational opportunities.

We care deeply for the well-being of our land, our animals, and the community we serve — care that we hope you can taste in each bite.

1902 - The farm is purchased by the Hamill family and leased out to various dairy farmers over the next century.
2002 - The Hamill family takes over operation of the farm as a family business, originally raising beef cows, pigs, sheep, and laying hens.
2005 - The first cows are milked for production of Cherry Grove’s own cheeses, with a focus on fresh Italian-style cheeses.
2006 - Aging caves are constructed and the farm shifts focus to producing aged, European-style cheeses primarily using raw milk.
2009-10 - The farm’s signature line of cheeses begins production, including Havilah, Toma, and Buttercup Brie.
2013 - Buttercup Brie becomes the first Cherry Grove cheese to win a national award , securing a first-place prize from the esteemed American Cheese Society.
2014 - After training in cheesemaking at Cricket Creek Farm, Paul Lawler arrives as head cheesemaker. He goes on to develop many of the farm’s signature cheeses.
2015 - The farm wins a coveted USDA grant to improve its facilities, expanding its cheese aging capacity with the construction of a large cave dedicated to aging natural-rind cheeses.
2015 - Abruzze Jawn becomes the next cheese to garner an American Cheese Society blue ribbon. The spicy, smoky cheese is again honored by the ACS with a first-place award in 2018.
2016 - Cherry Grove adds the boozy, pungent delight Trilby to its line, a soft-ripened cheese washed in local whiskey and wrapped in a brandy-soaked fig leaf.
2017 - The farm hosts its first Cow Parade, a now-annual event based on the Swiss Alpine tradition of honoring the cows at the end of the grazing season.
2018 - Rarebird, a washed-rind cheese made from a single day’s milk, is added to Cherry Grove’s line. That same year, it earns a silver medal from the American Cheese Society.
2018 - For the health of the farm’s workers and the longevity of its animals, Cherry Grove transitions to a seasonal cheesemaking schedule, pausing production during winter.
2021 - The farm begins to produce small batches of spreadable fresh cheese using yogurt cultures, resulting in a delectably tangy bagel shmear.
2022 - The long-aged Alpine-style cheeses Havilah and Havilah Reserve are honored by the American Cheese Society with second- and first-place prizes, respectively.

Our Team

It’s okay, you can call us cheese nerds — it’s a label we wear with pride! Our small but mighty team is passionate about sustainable agriculture and spreading the gospel of just how good grass-fed can taste. It’s what keeps us coming back each day to tend fields, stir curds, and share our farm’s bounty with the community.

Oliver Hamill
Owner

Andrew Insua
Production Manager

Paul Lawler
Head Cheesemaker

Anna Reinalda
Herd Manager

Christine Shaw
Cheesemaker, Wholesale and Kitchen Manager

Catie Vinch-Buck
Farm Market Manager

Tish Streeten
Education & Events

Zora Levkovski
Retail Manager

Helen Cull
Bookkeeper

Work With Us

We’re Hiring!

For more info click on link below SEE OPENINGS.

Join our team and see what goes into producing delicious and sustainably raised food!

SEE OPENINGS