cherry grove

A Local Twist on a Classic Soup

Sam’s Onion Soup

Serves 4

  • 2 lbs. Onions
  • 1 head garlic, crushed (Cherry Grove Organics)
  • 1 quart chicken or vegetable broth
  • 12 oz (1 bottle) Dark Beer (Stout or Porter) or Black Style Beer
  • 1/3 lbs. CGF Rosedale, grated
  • 1 baguette (Village Bakery) sliced and toasted
  • Salt and Pepper to taste
  • 1 bunch Thyme, chopped

Directions

Julienne onions and heat medium stock pot over low heat. Add 1 tablespoon oil, and then add onions. Caramelize onions over low heat for 30 to 45 minutes, stirring occasionally. Add garlic 5 minutes before the onions are done.

After adding the garlic, add 6 to 12 oz beer, depending on taste. Then reduce the volume of liquid by half. When reduced, add the chicken/vegetable broth. Bring mixture to a simmer and reduce by 1/4 volume. Add chopped thyme and season with salt and pepper to taste.

Ladle hot soup into oven-safe bowls, place a crostini on top with some Rosedale, and then place under the broiler until brown. Enjoy!

Yummy, Gooey, Grilled Cheese with Chef Carmine

Thanks to everyone who stopped by the farm this past weekend to have a grilled cheese sandwich prepared by Chef Carmine and Jeremy! Despite soaring temperatures and threats of afternoon thunderstorms, many showed up to enjoy soup, sandwiches, and a beautiful afternoon on the farm.

 

This past Saturday, Chef Carmine set up his grill cheese-making station outside the Cherry Grove Farm Store. He got to work cutting cheeses, prepping vegetables, including fresh asparagus and juicy tomatoes, and slicing still-warm bread from The Village Bakery.

 

 

Each sandwich was hand prepared using fresh and local ingredients. Customers chose from a selection of Cherry Grove cheeses, Village Bakery bread and Chef Carmine’s roasted vegetables. We got to talk with some customers, and take peeks into their sandwiches! If you didn’t get to the farm for a sandwich, check out a few of the pictures we took. Just a warning though, we guarantee that once you see these sandwiches, you won’t want to miss another grilled cheese day!

 

Don’t just take our word for it though; listen to what customers are saying. Here’s what Melissa, a Carmine’s sandwich novice, had to say about her whole grain bread, Herdsmen and Toma cheese, grilled asparagus, arugula and tomato sandwich.

 

“To start with, it was beautiful. I loved that Chef sliced the bread right there. Freshly baked bread, sliced right on sight! They were fun to talk to, too, while I waited for my sandwich. And they have this secret sauce…whatever it is that they used to butter the bread before grilling was delicious. The cheeses melted and complimented each other into a gooey trifecta of perfect vegetables, cheese and bread. Yum! I’ll be back,” Melissa told us.

 

 

She also admitted that when she saw how big the sandwich was, she thought she’d be able to “just eat half and bring the rest home. No such luck for my husband!”

 

Grilled cheese sandwiches are simple. Bread, butter, and cheese layered together and thrown in a hot pan is not exactly the most complicated recipe. Something magical happens, though, when the butter browns and begins to slowly toast the bread while the cheese starts to melt. When you add deliciously sharp and salty Cherry Grove Herdsmen Cheese and Village Bakery bread to the mix, you get the ultimate in grilled cheese sandwiches. So to everyone who has experienced this bliss, you’re welcome to share your stories on our Facebook page! We’d love to hear your feedback. And newcomers are invited to join us for our upcoming grilled cheese Saturdays, happening each Saturday here at the farm from 11am-3pm all through the month of June! Check back here and on Facebook to find out when Chef Carmine will be cooking next!

 

 

To contact the Chef directly, you can call Chef Carmine Sacchitello at 732-606-7467, or visit his Facebook.

 

OOH-LAY-LA!

We are excited to announce the release of our newest cheese: Layla! Unlike any other cheese at Cherry Grove Farm, Layla is made in a Neufchâtel style. You may have seen the word “Neufchâtel” in the cream cheese section of your local grocery store and thought, “That’s a pretty fancy name for low-fat cream cheese.” You were correct. Authentic Neufchâtel is actually a bloomy rinded lactic cheese that is the cow’s milk version of the ever-popular goat’s milk Chèvre. Neufchâtel is credited as being Normandy’s first cheese, dating back to the sixth century. It was around even before Camembert and brie. Layla is also the first cheese that our Cheesemaker, Sam, developed to gain his rite of passage from Assistant Cheesemaker to Head Cheesemaker.

In keeping with the theme of “firsts,” Layla is also the namesake of Cherry Grove’s first dairy cow! When Kelly first started this farm, Layla was the first cow that provided him with milk. Consequently, Sam thought it would be appropriate to dedicate his first solo cheese venture to Kelly, his mentor, by honoring Layla’s memory.

 

One of the most interesting qualities of Layla is its mutability. Layla matures 2 to 8 weeks from its “born on date.” Due to such a short aging process, the milk must be gently pasteurized. During the first 3 weeks after its born on date, Layla has a mild and creamy flavor profile, with a flaky texture that melts in your mouth similar to a young Chèvre. Around week 4, the cheese starts to ripen and an age line appears. From there on out, Layla slowly transforms from a mild-mannered young lady into a sharp, salty, mushroomy masterpiece.

Pairing Ideas:

Pair young Layla with champagne, lighter white wines, session beers, or a Belgian Witte. Pair Layla at 4 weeks with Riesling, Pinot Noir, or a Pilsner. Pair Layla at 8 weeks with Cabernet, Syrah, or a good strong IPA. Layla is also delicious with seasonal fruit, especially blueberries and concord grapes.

 

Ode To Curds

 

It’s that time of year again, yes its spring, but better then that…It’s Time For Peak Season Grass-Fed Milk to Turn into Our Squeaky Curds!!

I know this is all very exciting, but the questions lie ahead.

What Are Curds? Why Do They Squeak? And What Do I Do With Curds? This blog post should help us all rest easy at night knowing that the squeaky cheese in our fridge might be our first steps into at home cheesemaking and also a healthy way to snack, or a new warm fun meal.

 

Curds & Whey

Ode To Curds:

While working here at Cherry Grove Farm I have learned a boat load about cheese and my favorite part is sharing the knowledge I learn here from our Farm Manager/Herdsman Kelly Harding (30+ Years Of Dairy Exp.) and Samuel Kennedy Our Head Cheesemaker (CIA Graduate + 4 Years Of Making/Studying Cheese) to all of you (our wonderful fans & customers).

What Are Curds?

I like to refer to them as a fresh snacking cheese still squeaky if snacked on the first five days after being made and then after the fifth day I personally like to melt them down on pizza, in omelets, or even paying tribute to the Canadian dish Poutine.

 

Cut Curds

These cut curds are ready to be molded into cheese wheels.

The More Technical answer would be that they are the first steps in cheese making.

Once the morning milk pumps into our make room Sam begins to slowly pasteurize the milk and starts on his way of creating and following a Cheddar recipe. The milk starts to break down into two important parts (curds & whey), and this is where things get fresh! Instead of taking the curds and pressing them into cheese molds and aging these potential wheels of Cheddar, Sam instead takes the fresh curds and mills them by hand (slicing of the curd slabs into snackable pieces). Once they are all at the perfect snacking size Sam salts the curds and releases them to our customers. Voilà! A  fresh snacking cheese for all to enjoy!

Why Do They Squeak?

This is a great question to ask! My response is a bit simple. I always tell people it’s because there is still air trapped in between the curds (that’s the curds within the curds, kind of confusing) and after four or five days the air is gone and they lose their squeak (or air).

I turned to the experts in cheese writing and pulled this from Culture Magazine (winter 11):

“Curds squeak because the long protein network that forms during the process rubs against your teeth when you chew. As cheese ages, the protein breaks into shorter forms, which makes them taste good, but they lose that distinctive and oddly appealing sound.” – Article written by: Gianalis Caldwell

What Do I Do With Curds?

I snack on them until they hit day five or six and then after that I start melting/cooking with the curds like I would Mozzarella. Even better then that I use what I teach in our Mozzarella Making Class and melt them down, bind them, and then stretch them to make a fresh sweeter flavored mozzarella at home.

Come visit our farm store or one of our farmers market stands to taste them and see what different seasoned flavor curds Sam has come up with this time (they change by each batch he makes). Show your kids that cheese can be a healthy fun snack and then take them home and create a fun dish that every Canadian loves, Poutine (see our recipe below)!

Local Poutine (Made at home, enjoyed by all!)

Ingredients:

5 Medium local potatoes (found at a farmers market or home garden)

Olive oil (for pan frying)

2 Cups of our fresh Cheese Curds (found right here at Cherry Grove Farm)

1 (10 oz.) Jar of chicken, beef, or vegetarian gravy (for the best recipe make a simple brown gravy from scratch!)

Salt & Pepper (to your taste)

Directions:

Pre-heat oven to 450 degrees.

Wash & cut your fresh and local farmer’s market potatoes (or maybe they came from your own garden), into fries.

Bake your lightly oiled and seasoned potato fries in the oven for about 20 minutes (you can skip the frying step and just bake your fries till crisp, typically 45 minutes, turning frequently)

In a large deep set skillet heat up your (frying) olive oil to a nice medium temperature ( 300 – 325 degrees).

Place your lightly baked fries in your skillet to fry your fries to perfection (a golden brown, about 3-5 minutes).

Take your Cherry Grove Farm Cheese Curds out of the fridge and set them aside to reach room temperature.

Place your homemade fries out on a brown paper bag or paper towel to help absorb any extra oil.

In a small sauce pan start creating from scratch your favorite thanksgiving gravy (or any type of yummy gravy) – This is where you can heat up a jar of gravy at a low to medium temperature.

Cut some of the larger curds down into 1 inch cubes.

Lay your homemade fries out on a platter and top with fresh Cherry Grove Farm Cheese Curds.

Top your fries and curds with your hot gravy and serve immediately (and enjoy this fun dish with friends and family).

If you want extra melted curds place your newly created Poutine on an oven safe plate and broil for 2 minutes (be careful the plate will be hot!)

This Is Just A Few Reasons Why We Love Our Curds Plus A Recipe To Stir Your Culinary Creativity!

 

Name Our Calves-Your Vote Counts!

Be Creative & Come By The Farm Thursday – Monday To Help Us Name Our Future Milking Herd!

Calving season is here and so far we have 7 girls looking for names and milk. Help us by picking names for our 2012 Spring calves, be creative, have fun and everyone’s vote counts! We will collect the votes by Sunday, April 15th and announce the selected names on Monday, April 16th.

The Girls:

Your Vote Counts – Be A Part Of Cherry Grove Farm!

After One Long Day Of Counting The Voted And Making Lists We Have Come Up With A Top 3 Plus The Voters Choice Option For Each Calf. Now We Need You All To Vote Just One More Time To Help Us Narrow It Down To A Winning Name For Each Calf. Use The Photos Above As A Reference Point. Thanks Again For All Your Help!

Calf #201

1. Layla (Our #1 favorite name plus it was the name of the first milking cow ever at Cherry Grove Farm)

2. Jersey

3. Cheese

Customers Pick: Bambi

Calf #202 (keep in mind calf #202 is a baby bull out in the pasture with his mom so we picked from the boy names)

1. Pickle (The winning name by one vote!)

2. Bubs

3. Ice Cream

Customers Pick: Sleepy

Calf #203

1. Taffy

2. Daisy (Winning name)

3. Violet

Customer Pick: Daisy

Calf #204

1. Petunia

2. Mable (this one was close but Mable won by one vote!)

3. Sophie

Customers Pick: Buttercup

Calf #205

1. Sadie (The winning name)

2. Smore

3. Kally

Customers Pick: Brownie

Calf #206

1. Patches (The winning name)

2. Pokadot

3. Tree Branch

Customers Pick: Patches

Calf #207

1. Daisy

2. Charlotte (Winning name)

3. Darla

Customers Pick: Bambi

Calf #208

1. Hersey (Our favorite as well plus it is your top pick!)

2. Sammy

3. Lucy

Customers Pick: Chocolate

Great Job Everyone We Will Be Writing The Winning Names On The Girls Tags So For Years To Come You Can Come To The Farm And Watch Them Grow Up Into Our Milking Herd.


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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