We’re Getting out of the Caves….

Visiting Cherry Grove Farm is always fun with its quaint green pastures and cute, brown Jersey cows, not to mention the fabulous cheese made on the farm and sold at the farm’s store.

But if you can’t visit the farm, you might be happy to learn that our staff is bringing the Cherry Grove Farm experience to you.

“Milk production is slowing down as winter is approaching”, says Kelly Harding, the Farm Manager and Head Cheese Maker. “ We have some time now  to leave the cheese room and reach out to our community”
Cherry Grove Farm staff will be conducting cheese classes and demos around the region.

 

Kelly in action at the farm. Now you can hear him at Whole Foods market.

 

Here is November round-up:

Kelly Harding, Farm Manager and Head Cheese Maker will conduct a cheese tasting and a talk on November 18 at Whole Foods Market West Orange. The talk will be preceded with a sampling on the floor.
Sampling:  5 -7 pm
Talk: 7-8:30 pm

Nirit Yadin, Farm Educator, will be teaching a fondue making class using Cherry Grove Farm Cheeses at Whole Earth Center in Princeton on Tuesday, December 6, 7pm – 8pm. You’ll learn how to make cheese fondue with a fondue pot and with a standard kitchen pot. And experiment with dipping breads, fruits, and other foods.
Pre-registration Required $10 per person, each participant will receive a $10 Whole Earth Center gift card

Nirit will also conduct a tasting and a talk at Whole Foods Market Paramus on Saturday November 20th, 10 am. The talk will be followed by a sampling on the retail floor 12 – 4 pm.

 

 

 


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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