National Dairy Month

June is National Dairy Month, so support your local dairy farm and come out for a taste of our handcrafted cheeses!

 

Did you know that our raw milk cheeses have about 7g of protein in every ounce? That’s more than an egg! Cheese can be a great way to stay nourished on the go. Pack cubed cheese for a high protein snack in your busy day. Two ounces of cheese cubes with a cup of fresh berries can provide a tasty and satisfying breakfast at just under 300 calories and over 14g of protein. (and by the way it is just about blueberry season!)Herdsman On Drying Rack

 

Each ounce of our delicious cheese also delivers about 20% of daily calcium needs. Dairy products are the number one  source of calcium in the American diet according to the National Dairy Council. Cheese is a great calcium rich option for just about everyone. Harder cheeses, such as our Havilah, pack a punch of calcium and are naturally low in lactose.

 

 

And the best part? By eating local, sustainably produced cheese like ours you are not only doing something wholesome for you, the environment is made healthier, too.

 

So show your support and come out to our farm store or catch us at a farmer’s market near you. We are at Playwicki, Bordentown, Monroe at Margate, Lower Makefield, Highland Park, Metuchen, and West Windsor markets weekly. Our award winning cheese has also been featured at the Williams-Sonoma in Philly this past Saturday. Check out our Local Shops page for a full listing of where to buy.

 

Need to get the kids out of the house? Bring them to the farm! Stop by our farm for an educational opportunity: our cows are milked at 4 o’clock every afternoon and our milking parlor and cheese making facilities have viewing areas. A great way to learn see firsthand the process from the cows in the pasture to the cheese on the plate. Cherry Grove Cows


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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