Community

Make Your Cheese Dreams a Reality!

Our cheesemakers are on the hunt for two good people who want to learn how to make a quality farmstead cheese.

The Cheese Room Assistant assists the cheesemakers in the make room, helps care for cheese in the aging rooms (affinage), and helps pack and deliver cheeses to our wholesale customers. 

Our Cheesemaking Internship/Apprenticeship offers an overview of the wonderful and delicious world of cheesemaking. This spot is full time with a stipend, and housing is available.

Culinary or cheese experience is nice but not absolutely necessary. What is needed is someone energetic, diligent and attentive to details. (Click the above links for details and contact info.)

Don’t miss the opportunity to work with our award-winning cheesmakers to further your cheesmaking dreams!

#goodfoodjob #cherrygrovefarmteam

There’s a New Kid In Town!

We have a cute tiny two month old dwarf Nigerian goat settling in at the farm and we’d love some help naming him.

baby goat

If your suggestion is chosen, we will send you a gift certificate good for a one hour farm tour for you and 10 friends, with a little discount in the farm store for your tour.

Any thoughts on a fitting name for this sweetheart? Post your suggestions to our Facebook or Instagram pages. We will let you know the new kid’s name next week.

#cherrygrovefarmnewkid

News From The Vat

Hello folks!
 
It’s been a week of thrills at Cherry Grove Farm. We passed an exhaustive 3rd party audit with flying colors (whew), received some cider lees to wash cheese with from our friends at Three Springs Fruit Farm, and visited a new brewery with a lot of ambitions less than ten minutes from the farm. 
 
 referendvisit  The Referend Bier Blendery in Pennington, N.J. was quite the sensory experience. Lots of great smells and tastes in rooms full of wooden barrels aging beer. Sean and I sampled quite a few, one with a particularly complex aroma, that reminded me of our own honey, with notes of jasmine and honeysuckle, had been aged in a whisky barrel. James Priest runs the place, and his goal is all spontaneously fermented beers. We look forward to collaborating on a project soon and in the meantime encourage you to try out his tasting room!
 
Speaking of encouragement, you can taste that lees-washed funky number, if you come out to High Street on the 28th for a Ploughman Cider dinner. Check out the menu : http://highstreetonmarket.com/menu/#test
 
Anyway, back to the old cheesers, Cheeses of the Week:

 
Buttercup Brie: Young but tasty, very buttery 1/16 batch living up to the Buttercup name. Thicker, jumbo 2#+ wheels available upon request for those who like that layer cake ripening effect. Mini Camembert rounds available too. Average wheel 1.50# right now. LIMITED as we begin to feel the effects of the winter milk supply. 
 
Havilah:  May 2015 batches  Bright citrus aromas, brothy herbal notes, and sweet, burnt caramel abound. A great friend to drinks that accompany the dark days of winter: heady trappist ales or Brit style old ales, spiced winter ales, those highly tannic Piedmontese reds, or anything with the brown spirits like an Old Fashioned.

Herdsman: Very flavorful, piquant early October and September batchs. A versatile pairing partner for wines, beers and an array of cured meats. 
Toma: 1st batch of Toma to be matured in our newly refurbished aging room. A very nice looking, pleasing cheese. Buttermilk notes with a piquant edge.

Wild at Heart: We still have a limited # of wheels from this experimental bloomy batch.
Custardy, eggy, brothy notes. Brie size (1.50#) rounds, Little rounds (.20-.30) w/a smatttering of ash and smoked paprika on the rind.
 
wildheart
Happy eating and enjoy your weekends, friends in cheese!
 
Paul Lawler
Head Cheeseman

Black Friday Class Special

Give the gift of learning this holiday season by taking advantage of our special Black Friday offer.

We take pride in our commitment to educate and engage with our community, reconnecting our neighbors to the land and the source of their food. We offer a wide range of classes, both demonstrative and hands-on, each designed to teach you new skills, give you new ideas, and expand your thinking on food and the land from which it comes.

Classes are 10% off- All day today!

The Cow Parade Is Back!

gold

Are you ready for the fun?

Local Music, Local Food, Educational Presentations and Vendors, Face Painting, Story Time, Hayrides, Farm Tours, The Annual Parade of Cows, and the Evening Bonfire.

Saturday, Nov 5th from 1pm to 8pm.

Who is going to be here?

Stonybrook Millstone Watershed Flying Fish Beer
Jammin’ Crepes Birds and Bees Farm
Mecha Artisan Chocolates Madame Fromage & Marisa McClellan
Artist and Chemist Soapmakers Mercer Master Gardeners
Pinelands Folk Music and Basketry Emma Morrow’s Handspun Wool
Jake’s Oxen and Drayage Demo Sunnycrow Photography
Four Pups Organic Dog Treats Face Painting by Lawren
Mercer County 4-H Lori Lee, Children’s Author

Featuring music by Sparkle Pony.

sparkle-pony

What a great way to say thank you for a good harvest and a great year! We hope you will come and join us!

 

 


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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