Raw Milk Cheese Appreciation Day Is Here!

Raw Milk Cheese Appreciation Day

On Saturday, April 18th cheese makers, mongers, and enthusiasts all, will come together to sample, taste, demonstrate, educate and obsess about raw milk cheeses.

Why do we  love a raw milk cheese? Flavor. Simply, raw milk cheeses have subtle seasonal variations in flavor and texture that large batch industrial cheeses do not, and we live for that individuality in our cheeses.

What will Cherry Grove Farm do for Raw Milk Cheese Appreciation Day?

Tours, Demonstrations and R&D samplings!
On Saturday, April 18th we will break into several batches of R&D cheeses that Paul and Jamie have been working on, including a pear eau d vie washed cheese, and offer a “first taste” to everyone visiting the farm.

Additionally, the cheesemakers will have two off-site demonstrations: one at Whole Earth in Princeton (also celebrating their 45th birthday), and one at Di Bruno Brothers in Philadelphia.

And because we love our raw milk cheese, we will also offer two free farm tours; a morning tour for 30 minutes and an hour tour at 2pm. Call the farm store to get on the tour list!

For more info about Raw Milk Cheese visit http://www.realmilk.com/tag/raw-milk-cheese/

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