Cherry Grove Farm Honored As  Good Food Awards WINNER!

        Cherry Grove Farm is thrilled to announce that their marquee farmstead cheese, Havilah, has been honored as a 2020 Good Foods Awards WINNER! The Good Food Awards are second to none in the industry for not only recognizing taste, but also the sustainability and stewardship of their winners.

        We are a dairy farm and creamery situated on 480 acres in Lawrenceville, New Jersey, making farmstead cheeses from our grass-fed raw cows’ milk. Our cheeses are made in small batches and aged on the farm, with attention paid to the craft of cheesemaking from seasonal milk. Each piece reflects the distinct flavors, aromas and seasonal variations of our land. We practice rotational grazing on organically certified pastures, and harvest our own hay in the summer, feeding our cows during the winter months. Farm milk is crafted into a variety of cheeses striving to harness the best flavor possible from our pastures.
        Cherry Grove Farm is thankful to the Good Food Awards for recognizing the hard work of our holistic grass-based farming and the skillful craftsmanship that goes into making Havilah.  We see this award as an honored recognition of our team, our land, our cows, and the exceptional cheese we can yield from a sustainable collaboration. 

        Havilah is a hard-aged, raw milk cheese with some characteristics of the mountain cheeses of the Alps. In the same breath it is also entirely our own after 10 years of honing the recipe to our aging environments, pastures, and of course our taste! This is a cheese of immense flavors, with a diverse range of notes from citrus fruits and nuts, all the way to the heady tastes of caramel and a Sunday roast with all the fixins’.  Havilah is aged 9-15 months and only made in the Spring and Summer from prime pastures. Havilah can be found at select cheese counters throughout the Mid-Atlantic region, a variety of NJ and Philly farmers’ markets we attend, and at our farm store.


The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsible. Rising to the cream of the crop from 1835 entries, finalists represent 307 among 43 states, and have passed vetting for category-specific sustainability standards. Winners represent even fewer, with just a few from each region. Now in its 10th year, awards are given to winners in 16 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, honey, oils, pantry, pickles, preserves, snacks and spirits. The Good Food Awards Seal assures consumers they have found something exceptionally delicious that also supports sustainability and social good.

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