Home Cheese-making

No one is quite sure exactly when and where cheese originated, but one thing people do agree on worldwide is that cheese is an excellent way of preserving milk – a method you can learn and practice at home.

banner cheese class

Click here for our full calendar upcoming classes and events.

Intro to Home Cheese-making

(Waiting for the next round of dates! This class is on hold.)

Join us at The Farmhouse Kitchen, located at the Burlington County Ag Center, for this introductory class for making fresh cheese in your own kitchen.

You’ll learn how to transform just two simple ingredients – milk and lemon juice – into three different cheeses. You’ll get to taste and contrast these to Cherry Grove Farm’s aged farmstead cheeses, and take home our signature class folder full of recipes to make at home.

Price: $40 per person
Click here for dates and registration.

Ricotta Lunch

This fresh, tasty cheese is the easiest to make at home. It requires only a few simple ingredients and very little time. Plus, it can be eaten right away, making it ideal as a meal ingredient or a quick snack.

In this hands-on class, you’ll watch side-by-side demonstrations of making ricotta two ways, then create a savory lasagna lunch with a sweet ricotta dessert using the cheese made in class. You’ll have time to ask questions over lunch and a tasting of Cherry Grove Farm. Depart with our signature class folder full of materials and recipes to use at home.

Price: $70 per person
Click here for dates and registration.

Mozzarella “From Scratch”

Learn the basics of using rennet to turn milk into cheese in a mozzarella-making demonstration, then stretch fresh curd into your own fresh mozzarella. Wrap up class with a cheese tasting and instructor-led comparison between fresh mozzarella and aged Cherry Grove Farm cheeses. Head home with your mozzarella and our signature class folder full of materials and recipes to use at home.

Price: $70 per person
Click here for dates and registration.

Farmstead Cheese

In this hands-on class you’ll build on the principles taught in Intro to Home Cheese-making, Ricotta Lunch, and Mozzarella “From Scratch”, learning how to make three classic farmstead cheeses from around the globe: basket cheese, cottage cheese, and paneer.

Your instructor guides you through the making of all three cheeses, then will demonstrate how to cook with paneer. (Who knew there was a cheese that doesn’t melt?). End class with a tasting and comparison of the fresh farmstead cheeses and cave-aged Cherry Grove Farm varieties.

Price: $85 per person
Click here for dates and registration.

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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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