Notes from the Vat

Hello friends in cheese! 

Hope everyone has recovered from those tryptophan trips. It’s time to reset those cheese cases and cheeseboards with care and abundance for the holidaze joy!

It a mild day here in Lawrenceville, as our cheese elves enjoy this brief respite from the frigid weather to make a batch of Toma that will ripen for February’s chill. A belated reminder that all our farm elves here at Cherry Grove are grateful for your support this holiday season.

What’s In Our Cases?

OOOOUUMAMMI
Beautiful soft ripened mixed rind tomme/brie hybrid. The paste in most wheels is about 1/2-2/3 broken down, meaning the texture is extremely decadent, smooth and buttery. (Think foie gras minus the baaaad karma.) The flavors and aromas we’re getting from these wheels range from: buttered hen of the woods mushrooms, chicken stock, damp earth, and roasted brassicas. Purrfect with turkey in leftover turkey and cranberry sammies. Raw Milk.

Abruzze Jawn
The supply in the farm store now will last through the holidaze. Get it while you can. Abruzze Jawn is a popular choice for any cheese platter with its sweet and smoky peppery flavors.

Buttercup Brie
Nice supply of our ever-popular winter white brie in the farm store through New Years Eve.Pasteurized.

Herdsman
Nice selection from the 1st week of September. These have some nice creaminess to them, where we like them. Some basket cuts and small rounds for slicing into bite sized wedges and rounds. Great for a cheese plate! Raw Milk.

Harvest Tomme
Speaking of baskets, a wee supply of this one, a variation of Herdsman with ash through the middle. This batch is distinctly cheddar-y, but with a squeeze of lemon & horseradish. Raw MIlk.

Toma
Bright grass milk paste with equally bright fall fruit flavors and a roasted malty flavor on the rind. Beautiful creamsicle colors and a raclette-like texture. Into our August wheels, we should have a nice supply of this through the holidaze. Raw Milk.

Rarebird
As delicious as ever. Come and get this pleasantly funky washed-rind beaut. A soul warming eyeopener for those holiday cheeseboards, with an Old Fashioned chaser. At least that’s how our gathering will play it. Raw Milk.

Havilah and Havilah Reserve
This aged alpine cheese is one of our most popular cheeses, and sales have been so brisk that it will became a truly seasonal cheese. Havilah is only made in summer, when the cows are on grass. Then each wheel ripens over 12 to 15 months before leaving the caves and debuting at market. A few wheels are held and aged to 24 months to become our Reserve. This year, we will sell out of all our 2017 Havilah wheels sometime in early January. So get this cheese board star while you can. A limited supply of Reserve will be released in December. Raw Milk.

Lawrenceville Jack and Jack Reserve
Lawrenceville Jack is a farm favorite showing all the seasonal qualities of our grass fed cows’ milk. A limited number of Reserve wheels will be cut for sale during the holidays. Raw Milk.

Stay dry and afloat during our winter storms!

As always, thank you for your support.

Paul and the team


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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