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.


Farm Tours in October

Our next public farm tour will be on October 12th at 3pm and 6pm. Adults are $10 each and children under 12 are free. Any card carrying member of a local library can tour for free in October!

Come walk the farm and learn about sustainable agriculture and local watershed issues… while listening to birds and the sounds of tall grass whooshing underfoot.

We may encounter mud, insects, pollen and other acts of nature. Dress appropriately with boots, long pants and longer sleeves. Bring your camera!


Tickets can be bought in advance online. Card carrying library people can drop in for the fun.


Sassy Grilled Steak Salad

A quick and easy summer meal using leftover steak!

Ingredients (serves 4)

  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
  • 1/2 red onion, thinly sliced into rings
  • 3 cups fresh baby arugula
  • 12 cherry tomatoes, halved
  • 4 ounces blue cheese (like Gorgonzola or Bette Davis Eyes) coarsely crumbled
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • Roughly 1 pound sliced steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
  • optional avocado chunks, or pickled red onion instead of fresh
Red Wine Vinaigrette:
  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil

Red Wine Vinaigrette:

  1. Mix the vinegar, lemon juice, olive oil, honey, salt, and pepper in a jar with a tight lid. Making sure the lid is tight, shake it vigorously til the mix is emulsified (thick and opaque with all ingredients mixed).

Salad Directions

  1. In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
  2. Cut the steak crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

The Summer Terroir

Handpicked chestnut leaves marinating in Dad’s Hat Rye Whiskey.

Terroir is the French word specific to winemaking that means “the characteristic taste and flavor imparted to a wine by the environment in which it is produced.”  Another way to think of it is taste of place… and now we understand that terroir influences everything from grapes to tomatoes to the milk from grazing cows.

All those seasonal grasses and plants, the chickory flower, the orchard grass, dock and pineapple weed, the wild mustards in summer and onion grasses in spring… all those flavors dance in our cows’ raw milk. Some are more prominent in spring, and fall back in summer. Other disappear altogether until the following spring. Some weave in and out throughout the season. And all those flavors alchemize as they age to become luscious, earthy raw milk cheese.

When the cheesemaker’s heart turns to Trilby making in summer, we handpick edible leaves from fig and chestnut trees to wrap the cheese when it is ready for sale. Trilby is a small washed-rind cheese that, while ageing, is washed with rye whiskey from Dad’s Hat in Bristol. The chestnut leaves above were picked from our head cheesemaker’s yard and then soaked in that lovely local whiskey until fully saturated. The leaves soak up all that flavor and when wrapped then help seal it into each little wheel.

Come into the farm store or visit us at our farmers markets this week for a taste! #Trilby

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