Press
Making Mozzarella, a Hands-on Affair
by Tammy La Gorce
“That has not deterred Cherry Grove from including ricotta in a cheesemaking class it started offering about one a month last year. The two-hour class is split between a segment on ricotta and one on mozzarella and burrata–just-made ricotta folder into a warm mozzarella ball.”
“Because Cherry Grove is a dairy farm, with 480 acres, some of the mozzarella made by its students begins with milk obtained that morning from one of its 60 dairy cows, rather than with prepared curds.”
The New York Times, February 1, 2013.
Cheese Making in Central New Jersey
Article and Photo by Todd Royer
”There’s something about cheese. Whether you dream about it, pair it with the perfect dish, or like it toasted, it’s a big part of our cuisine. Cheese is an essential part of many recipes and is very diverse, from bland, to sharp, and everything in between.”
Princeton Eats, February 8, 2012
Jersey Cows Make the Best Cheese
By Stefanie Angstadt
“What makes the creamery unique has as much to do with the cultivation of its own indigenous molds as it does with the grass that its 55 milking cows graze on every day. In fact, that’s the factor that Sam identified as the one setting Cherry Grove apart from other cheese makers.”
The Asbury Park Press, Dec. 12, 2012
Cheese of the Month: Full Nettle Jack
Article and Photo by Tenaya Darlington
“In the world of flavored cheeses, Full Nettle Jack (a nod to Stanley Kubrick’s Vietnam film, Full Metal Jacket) is a special character. Even if you’re the sort of person who bristles at the mere mention of ‘nettles’—they do sting, after all—you ought to reserve judgment. This bright-tasting cheese is both vegetal and herbaceous with a kick of vinegary acidity.”
Grid Magazine: November 14th, 2012
A Little Curd Goes a Long Whey
by Wendy Plump
“On top of their organic, grass-fed cows, it’s also that their cheeses are very complex. They start out tasting one way and end up tasting another — it’s called a fore note and an end note. It’s very surprising. And it’s that way with all their cheeses.”
Front Page of The Trenton Times, September 3, 2012
My Favorite Jersey Cheeses
by Pat Tanner
“Cherry Grove Farm has just learned that their most popular cheeses, Toma, is a 2012 finalist at the Good Food Award.”
Edible Jersey, Winter 2012
Good Taste
by Craig LaBan
“In this era of farm-to-table mania, few cheeses capture the green-snacking spirit quite like Full Nettle Jack, a seasonal from Cherry Grove Farm in Lawrenceville, N.J.”
The Inquirer, July 14, 2011
Farmer Serious About Supplying Local Meat, Cheese and, Yes, Eggs
by Teresa Politano
“It’s a sustainable farm — the four-pronged goal here is not to pollute the land, burn up the animals or destroy the neighborhood while also managing to be economically sustainable. And farming… is now eagerly anticipated.”
The Star Ledger, April 13, 2011
Cherry Grove Farm in Princeton: It’s Organic
by Brook Tarabour
“It may be hard to picture a 400-acre farm just down the road from Drumthwacket in tony Lawrenceville. It may be especially hard to picture cows and sheep roaming free in this neighborhood of mansions and boarding schools just outside of Princeton.
But at Cherry Grove Farm, the animals graze on grass covering more than 200 acres of certified organic fields. Then they leisurely laze away the days down by the lake. Pigs live wild in the woods and chickens range free over the pastures.”
“I tried several of [the cheese maker's] products, and they are extraordinary.”
