NJ Monthly Features Our Cheesemaker, Samuel Kennedy

New Jersey also is home to a growing number of artisanal farms. We visited three and discovered that artisanal means—among other things— never having to say, “I think I’ll knock off early.” We found a commitment to quality, sustainability, craftmanship and an eye toward filling a unique market niche.

…“I love being able to tell a story at the table, especially with something as intricate as a cheese plate,” Green said, noting that he would urge his waiters to do exactly that. “It’s a real craft, what you do here, and not something you find very often. I have a ton of respect for it.”

That pleases Kennedy enormously. “One thing New Jersey does well is grow grass, and making good cheese is all based around pasture-raised animals,” he says. “There’s nothing in New Jersey to limit that potential.”…

Sam deserves all the press in the world for the delicious farmstead cheeses he creates here at Cherry Grove Farm. Click to read all about what is Artisan, first hand from our CIA graduate, Samuel Kennedy.

 


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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