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Rarebird Wins Silver at ACS Conference

Cherry Grove Farm is proud and excited to share that our newest farmstead cheese, Rarebird, was awarded a Silver Medal at the 2018 American Cheese Society (ACS) competition in Pittsburgh about three weeks ago.

The ACS Conference is the premier cheese event of North America; Artisan cheesemakers from all over the world gather to meet, learn, and taste the best cheeses being made in the United States and Canada. Rarebird was entered in the Farmstead Cows’ Milk category and was up against some seriously tough competition.

Rarebird is the newest cheese in Cherry Grove Farm’s lineup, after 12 months of fine tuning, our cheesemakers, Paul Lawler and Sean Fitzgerald have honed in on the texture and flavors that we want this cheese to express. Some of you may have tried Rarebird over the last year, as we tweaked and adjusted “the care and feeding” of the cheese to see what it could be.

A washed rind, raw milk cheese aged between 60 and 90 days, Rarebird’s defining characteristic is that it is made with the milk of only one single milking. This ensures not only that the milk is as fresh as possible, but also that the unique tastes and seasonality of the terroir of our Lawrenceville pastures stands out. When mature, the paste has a silky, custardy feel, giving off a whiff of minerally sea cave and a bit of the barnyard.

It takes a lot of behind-the-scenes work and care from a small, dedicated group of hardworking people (and cows!) to make real food. And we’re very proud to announce the recognition of our hard work. This silver medal joins three blue ribbons from ACS in prior years.

Our cheesemakers recommend that Rarebird be served at room temperature and paired with Gewurtztraminer, Dolcetto, or a strong dark ale. The next batch should be mature in mid-September.

Join Our Journey Along the Spice Route

Dine in our farm garden under white lanterns, enjoying a four course farm-to-fork dinner that will transport you along the ancient spice route from Persian into South Asia.

Cherry Grove Farm will co-host this culinary journey with local Lawrenceville makers (and friends of the farm) Naomi Mobed from Le Bon Magot and The Agarwal family from Pure Indian Foods.

Tapping into our friends’ culinary traditions, we’ve created a soul-satisfying menu with a modern twist, using Cherry Grove Farm’s farmstead cheeses and grass-fed lamb and the bounty of fresh New Jersey fruits and vegetables.

The evening will begin with a short farm tour and cocktail hour featuring Lychee and Rose martinis, and Jal-jeera, a cumin-intense mocktail. Appetizers will include vegetarian pakoras, a CGF cheese board with Le Bon Magot chutneys, and hummus drizzled with Brinjal Caponata.

The sit down portion of the meal is mostly vegetarian with a Burmese lamb entree for our meat-lovers. Look forward to Saag Paneer with foraged greens,  Persian Jeweled Rice, Aloo Gobi with Mutter, Masala Roasted Jersey Corn, Fatoush Salad with pomegranate and a honey lemon vinaigrette, and Naan bread.

We round out our evening with a Lassi White Peach Parfait, Gulab Jamoon petit fours, and a raw milk Masala Chai.

Cocktail hour begins at 6:30. Dinner at 7:30pm.
Bring your own creative place setting (prizes given!) and a favorite alcoholic beverage. Pairings suggestions will be sent with confirmation email.

Tickets are $85 in advance, and $95 dollars within five days of the dinner. There are only 30 seats. Get your ticket today.

(If your have trouble with the link, type www.shopcherrygrovefarm.com into your browser and click the events tab.)

Winning place setting at the Dishing Up NJ Farm-to-Fork

A Farm-to-Table Journey Along The Spice Route

SAVE THE DATE!

Tell your friends! Saturday, July 21st Cherry Grove Farm will co-host a farm-to-table culinary journey with our neighbors, Naomi at Le Bon Magot and The Agarwals from Pure Indian Foods.

Thirty people will share a 4-course meal that leads us from the Middle East to South-Asia, featuring fresh farm fare and the flavors of the old spice route. The menu will be heavily vegetarian but will include Cherry Grove Farm lamb and cheese.

The evening will begin with a 30-minute farm tour and cocktail hour to include Lychee and Rose martinis, vegetarian pakoras and hummus drizzled with Brinjal Caponata.

The sit down portion of the meal will be 2 entrees and a variety of sides, including Burmese Lamb cooked in almond and cashew gravy, Saag Paneer with farm-foraged greens,  Persian Jeweled Rice, Aloo Gobi with Mutter, and more.

We will end the evening with a few sweet treats and a raw milk Masala Chai.

Registration details to follow soon! Stay tuned!

#alongthespiceroute #cgffarmtofork

Flash Sale March 24-25!

Easter is coming… and we have a comfort food classic for your weekend!

 

Whey-fed Berkshire Smoked Ham, New Jersey Maple Syrup, and Artisan Mustard

10% off when purchased together

 

Smoked Ham with a Maple Mustard Glaze

  • 6-10lb Smoked Ham
  • ½ cup Sweet Sourland Farm NJ Maple Syrup
  • 1/3 cup brown sugar
  • 2 tablespoons mustard (Muirhead Dijon or Three Monkeys Mustard)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger

Preheat Oven to 325 degrees.

Glaze

Put all ingredients for glaze into a saucepan and whisk together. Bring to boil over medium high heat then lower heat and simmer, stirring often, until thickened a little (about 10 minutes).

Pour 1 cup of water in the bottom of a roasting pan with rack. Place ham on rack and cover with foil. Bake about 18 minutes per pound, or until inner temperature reads about 135 degrees. Remove from oven, uncover, and brush glaze over entire ham.

Return ham to oven uncovered and bake another 20-30 minutes until the glaze caramelizes and internal temperature is 140 degrees. Remove ham from oven and glaze again. Let rest 15 minutes before carving and serving. (While ham is resting internal temp will rise to 145 degrees.)

Notes From the Vat

We had a helluva zany week on the farm. A hellion-howling wind ran amuck last Friday, downing trees and causing general mayhem. Half the farm was without power and we are grateful all our aging rooms and milking equipment are functioning. A score of cows escaped their paddock, and a few went off and gave birth! (See the montage of new calves below.)

The big snow left us with downed trees, fractured fences, and more power issues. And another brand new calf this morning!

This is the beginning of that magical time of year when calves start popping out, so stay tuned for more cute calf pictures weekly. (This year’s naming convention is Greek Mythology!)

And now, the Cheese!

Oooumami:  Every year we mess about with a few raw milk, high moisture cheeses, and on occasion they shine. This is the closest we’ve gotten to a raw milk Buttercup in the last two years. Aging these things can be a fickle drama, but we’ve pulled off a very tasty, unique raw milk cheese. The rind is rich garden of molds, 60% bloomy, 40 % other. The paste is just wee bit ripened to butter, the rest cream cheese-like. And the flavor! Think the rich mushroom n beef flavors of stroganoff, rich roasted/seared meat notes, and a little lemon acidity to offset it all. Good cheese! Raw milk

Sugarcube (or batch 328): an experimental mixed rind with a line of ash through the middle for all the drama. May it bring a sweet light to your darkest winter. These are awesome right now and should be delightful on your cheeseplates with jam and chutney. Pasteurized milk. (see picture below)

Mooncakes!: A wilder, limited version of our Buttercup Brie. It features a smorgasbord of penicillium mold strains, in addition to the pure-white that we’re accustomed to. What you’ve got here is the unctuous butteriness of our standard Buttercup plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cave-y, mushroomy, like going spelunking in a cavern of earthy mushrooms with a sea of butter underneath you.

Bette Davis Eyes: Getting low on these guys but one batch left. A current favorite with cider or whiskey drinks, or drizzled with farm honey. Raw milk.

Herdsman:
Early November batches available now. Very creamy, stone-fruit and lactic aromas, classic tomme flavors, with notes of candied lemon and horseradish. Raw milk.

Havilah: August and Sept 2016 batches. This cheese just gets better and better with time. Current tasting notes include: butterscotch, broth, grass, caramelized onions, and of course, butter. Raw milk.

Toma: Early December wheels now available. Super rich winter milk makes Toma even more buttery and decadent. Slight paste break-down underneath the beautifully sunset-hued rind. Endlessly snackable, crowd pleasing, with a pleasant lemmony zip and nutty finish on the rind. Raw milk.

Rarebird: Limited availability.  Unctuously buttery… it literally melts in your mouth. AND THE FLAVOR…! Our tasting notes for this one include everything from beef stock and mushrms to shell fish and broccoli rabe. Every single bite is something different and the flavor is about as episodic. This is a beautifully complex batch. Made from a single milking. Raw milk.

Don’t forget to mark down March 30th on your calendars for this year’s Brewer’s Plate! For the uninitiated, Brewer’s Plate is a veritable cornucopia of the best suds n small plates from our regional brewers, chefs, farms and distilleries. A smorgasbord of delight that benefits our local food pioneers at Fair Food.

CHEESE!
Always grateful for your support.

Paul Lawler, Head Cheesemkaer


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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