Our expansive organic pastures offer the perfect setting for intimate farm dinners and our annual harvest festival, The Cow Parade. We partner with local chefs, brewers, and artisans to offer an experience you won’t find anywhere else.


For a full schedule of our upcoming dinners, markets, and events, view our calendar here.

Farm Dinners 
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Each meal has a theme and featured local chef, giving our guests an intimate interaction with the food artisan who contributed to our table. Each meal features farmstead cheese or grass-fed meat from Cherry Grove Farm – and sometimes both! Our dinners are all BYOB and BYOTS: Bring Your Own Table Setting, allowing our guests to infuse the dinner with their collective creativity.

Looking for something more private? Let us arrange an exclusive dinner for you and your guests, made specially by one of the talented chefs in our network. Call 609-895-1502 for more information.


The Cow Parade
Click here to see photos of Cow Parade 2015

Join us on the farm for this second annual harvest celebration, boasting the return of face painting, more live local music, and EVEN MORE special guests! Just $10 per carload gets you into the cow parade, with hay rides, farm tours, and more. Come for the parade, stay for the s’mores, bonfire, and jam session!

Stay tuned for details about food, beer, and more.


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Here at the farm, we put forth special energy to educate and unite the community. For us that means partnering with local businesses and local events, getting the word out about sustainable agriculture and artisan cheese-making.

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Private Parties
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Whether you’re having a birthday, graduation, or retirement party, our picnic area overlooking pristine pasture is the perfect way to enjoy an afternoon. 


Please read our cancellation policy here.


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