Everything is Made Magic in Moonlight

From April to October, the farm runs a public farm tour each month. On September 16th, we’ll offer a moonlight stroll of our meadows and cow paths.

Each tour is a chance for us to stroll the farm and really talk with people interested in what we do: cheesemaking, sustainable farm life, homestead animal husbandry, and the benefits of unplugging from the world for a time.

Moonlight Field by Jody9 on Flickr

Moonlight Field by Jody9 on Flickr

We always talk about the farm (and answer questions) but our themes change… in April, for  Raw Milk Cheese Appreciation Day, folks toured with the cheesemaker and learned about farmstead cheesemaking. In June, when calving started, we chose a walk with our dairy farmer to “Meet the Milkers”. Over the summer we touched on native plants and pollinators, local lore and history, and how European-style agriculture impacted the native woods and fields. It is all a riff on the same idea, how farming sustainably is a long-term kindness to our lands.

This month we will do a little star-gazing, watch for bats, and listen for owls and other night creatures. Enjoy the farm as few ever see it, on a moonlit Indian summer evening.

We are encouraging folks to bring a blanket or mat, wear clothes for walk in in tall grass and good walking shoes. Join us at 9pm, Friday, Sept 16th.

See details and reserve your space here


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

The Self Serve Mineral Bar

mineral bar

When the grass dies back in winter, the cows start munching the hay raised on the farm. A change in forage can mean each cows’ individual vitamin and mineral needs shift. Uncanny creatures, cow have a real nose for their own needs. Put a selection of supplements in front of them and they will choose exactly what is required.

So, we set up a self selecting mineral bar for our ladies. Every day when they come in for milking, the girls can belly up to the bar for a refreshing cocktail of potassium, vitamin B complex and calcium. There’s not a mixologist in town as good as any one of our gals.

(The mineral bar will be a refreshing stop on all our farm tours. If you know your periodic table, the signage will be not seem muddled at all.)

National Dairy Month

June is National Dairy Month, so support your local dairy farm and come out for a taste of our handcrafted cheeses!


Did you know that our raw milk cheeses have about 7g of protein in every ounce? That’s more than an egg! Cheese can be a great way to stay nourished on the go. Pack cubed cheese for a high protein snack in your busy day. Two ounces of cheese cubes with a cup of fresh berries can provide a tasty and satisfying breakfast at just under 300 calories and over 14g of protein. (and by the way it is just about blueberry season!)Herdsman On Drying Rack


Each ounce of our delicious cheese also delivers about 20% of daily calcium needs. Dairy products are the number one  source of calcium in the American diet according to the National Dairy Council. Cheese is a great calcium rich option for just about everyone. Harder cheeses, such as our Havilah, pack a punch of calcium and are naturally low in lactose.



And the best part? By eating local, sustainably produced cheese like ours you are not only doing something wholesome for you, the environment is made healthier, too.


So show your support and come out to our farm store or catch us at a farmer’s market near you. We are at Playwicki, Bordentown, Monroe at Margate, Lower Makefield, Highland Park, Metuchen, and West Windsor markets weekly. Our award winning cheese has also been featured at the Williams-Sonoma in Philly this past Saturday. Check out our Local Shops page for a full listing of where to buy.


Need to get the kids out of the house? Bring them to the farm! Stop by our farm for an educational opportunity: our cows are milked at 4 o’clock every afternoon and our milking parlor and cheese making facilities have viewing areas. A great way to learn see firsthand the process from the cows in the pasture to the cheese on the plate. Cherry Grove Cows

Celebrate Father’s Day with an Afternoon on the Farm – Update!

Searching for the perfect father’s day gift? How about a relaxing afternoon on our farm! We will be hosting a barbeque featuring our heritage-breed, whey fed pork and grass fed raw-milk cheeses. Grilled andouille, kielbasa, smoked ham, and grilled cheese on local artisanal bread; what more could a dad want? We will also be giving farm tours of our pristine organic pasture. The festivities will be held on Sunday, June 16th from noon to five o’clock at Cherry Grove Farm. Guests are welcome to bring their own beverages. Live entertainment will be provided by local band Bad Spoon from 1:00 – 3:00 and the farm tour will begin at 3:00. An event not to be missed!

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