Farm News

Cherry Grove Farm and COVID-19

During these trying times, Cherry Grove Farm is doing what we can to aid our community amid the COVID-19 pandemic. The health and safety of our customers as well as our staff is extremely important to us. Some additional steps we are taking in order to reduce the spread of COVID-19 include:

  • Mandatory cleaning and disinfecting of our retail store and surfaces between the hours of 1 pm and 2 pm each day. We may be closed to the public during this hour period.
  • A limit of 3 customers within our store at all times.
  • We have done away with our sampling board during this time.
  • Increased cleaning of frequented surfaces such as our Ipad. door handles, and counters.

Our staff utilize gloves, sani-wipes, as well as food safe cleaning solutions throughout the day. Our products are minimally handled during production and packaging. We closely follow state mandated food safety guidelines in our everyday farm practices.

We are an important grocery resource for our community and starting today, will be open everyday 10 am – 5 pm in order to provide our meat, cheeses, eggs, and other pantry items to the public. During this time, Cherry Grove Farm will be implementing a text-based local delivery system in addition to our online store.

Some information about our text-based delivery:

  • Delivery days are Fridays. Please have your order in the day prior by NOON in order to receive next day delivery. 
  • We will deliver within a 30 minute radius of our farm.
  • Orders have a minimum of $60.00, delivery is without charge.
  • Eggs will be excluded from deliveries at this time due to supply.

Payment will be discussed over the phone once order is placed and must be paid before delivery. For further information or questions please email us at In order to place a text-delivery request please text 609-433-2418.

Cheeses and resale items are able to be shipped, however meat is for delivery only.

Be well and stay safe.

Thank you.

– Cherry Grove Farm


Save The Date For Our Annual Cow Parade!

Saturday, November 2nd from 1pm to 7pm

Celebrate the end of the grazing season with our annual Cow Parade! Music, local vendors, food trucks, and the beer tent with a portion of the proceeds to benefit The Watershed Institute. A day packed with fun, face painting, farm tours, hayrides, and more! Stay tuned for details as they are confirmed.

Jammin’ Crepes and Nomad Pizza will be the food trucks on hand!

Don’t miss the Cow Parade and evening bonfire celebrating local farms, environmental stewardship, and our local food community.

Its (Cheese) Awards Season!

Salutations, cheese lovers! What an exciting week we had here at Cherry Grove Farm! We just sent out our entries to the American Cheese Society competition, where over 2,000+ cheeses from around the country are judged, and the highest scoring cheeses win awards. (We’ve won several!)
You can see more about the judging process here.

In order to choose our entries, we spent the last week hand selecting the most beautiful wheels from various batches of our cheeses, all of which were then taste-tested and critiqued by our cheesemaking staff, so we could winnow the field to those we are most proud of and feel have the best chance of winning.

In past year’s we have won blue ribbons for our Buttercup Brie, Lawrenceville Jack Reserve, and Abruzze Jawn, and a Silver Medal for Rarebird. Here’s hoping we come home with some 2019 winners!

summer and winter milk rarebirds
Winter and Summer Milk Rarebirds

A tale of two Rarebirds…. The beauty of raw farmstead cheeses is how they vary season to season.

We pulled these two beauties for this last batch tasting to choose ACS entries. You can see just how different this little cheese is when made with summer milk versus winter milk… textures change, flavors change, even the color changes!

Hoping our Rarebird soars this awards season!

Resilient Agriculture

This winter we got a call form the Education Group at Stone Barns about participating in a video that would be used for their Food Ed Curriculum. If you know Stone Barns, you know they are a leader in the promotion of
sustainable agriculture, local food, and community-supported agriculture. It was a real pleasure to be a part of the story.

Paul Lawler, our head cheesemaker, and Anna Reinalda, our new dairy manager do a great job of explaining what we do and why it is important.

Please share this video

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