Upper Delaware Valley

Evening Murmurations

Late summer murmurations

When the grasses and native forage starts to go to seed and the pastures are tall, large numbers of starlings and sparrows gather in the trees and feed on the tiny seeds. In late afternoon we get swooping, twisting murmurations near the tree lines. Our farm feeds many local critters beyond the two-legged ones who shop at our farm store.

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.

Notes From The Vat

Our little booze-soaked jewels of Trilby are back!

Our farm store cases and farm market coolers will be filled with some long awaited returns, and some of our usual suspects!

Trilby
These little washed rind wheels are a delicious exploration of the terroir of Cherry Grove Farm. This seasonal cheese begins with the milk from our cows grazing lush summer pasture, and then spends its aging time being carefully washed in Dad’s Hat Rye Whiskey, which is made from local rye grains in Bristol, just 20 miles from our farm.

A few weeks before the Trilby is ready to sell, we visit a chestnut tree and a fig tree on the farm to hand pick the prettiest leaves, which will be blanched and soaked in that beautiful booze for a few weeks. Once ready, each little Trilby will be carefully hand wrapped for its journey home with you.

Everything about this little cheese, from start to finish, is hyper-local and handmade, making these washed-rind wheels the encapsulation of summertime on our farm and our region. Flavors are funky, boozy, and beefy, with notes of buttermilk and a fudgy-creamy texture. Pasteurized milk.

Ooooooooooumammi
Ooooumammi is also back and ready to take its place on your summertime cheese board. This cheese is a love child between a vegetal brie and an earthy tomme – the mottled rind on these raw milk wheels is just the beginning of the beauty that is Ooooooumammi. Underneath that dappled bloomy rind lies a rich creamline and a dense center paste packed with flavor. Earthy, funky flavors of mushroom and root vegetables are balanced by notes of salted butter, savory meats, and even hints of anise near the finish. Raw milk.

Havilah
These raw aummer milk Havilah wheels, boast layers and layers of flavors thanks to our diverse grassy pastures. These batches have a dense, flakey texture with lots of that wonderful crystallization near the rind. Hearty, stocky aromas greet you as you open the wheel, and when you take a bite, you get beefy notes of broiled potatoes and slow-cooked vegetable stock, plus sweeter notes of hazelnut, salted caramel, and vanilla.

Pairs well with deep flavors like dark berries and plums. Try with Le Bon Magot’s Tomato White Sultana chutney. Raw milk.

Rarebird
Rarebird wheels are particularly special because this cheese is made with the milk of just one day’s milking. Being on the younger side, these little washed-rind wheels are a perfect snapshot of our terrior on that one summer day – the fresh grasses our cows were eating, the weather around us, our dedicated cheesemaking choices – and how each influenced the flavors of our luscious, fresh grass milk.

These wheels have a soft, sweet cream aroma and a dense, palate-coating texture that just about melts in your mouth. The flavors of this batch are simple and clean – wonderful notes of salted butter and fresh baked bread, with a tiny bit of that lovely washed-rind funk near the creamline. At the finish, a tinge of sweetness brings notes of almond and subtle hints of grassiness. Raw milk.

Herdsman
We have two batches to share at markets and in the store this week. We are still finishing late autumn batches of extra-aged Herdsman baskets that start off with notes of cultured butter, lemony citrus, and fresh sea salt, and finish with hints of toasted cashew, and a bit of sharpness, that can be reminiscent of clothbound cheddars. Firm and flakey, these extra-aged batches are very versatile, great for snacking or for cooking!

We also cracked open a large wheel of a Herdsman that was made with local beer added into the paste. Aged in a large format wheel these batches have a rich, creamy texture and bright notes of citrus and sea salt with the tang of hoppy cream. A nice pairing with Eat This tomato jalapeno marmalade or some sweet and spicy Three Monkey Mustard. Raw milk.

Abruzze Jawn Our savory Abruzze Jawn is back! This creamy raw milk jack-style curd is blended with mild red pepper, ancho, pepperoncini, guajillo, pimenton (smoked paprika), green peppercorn, onion, and garlic. Aged 6 months, the smoky sweet spice blend imparts a distinct meaty flavor. Grate over cornbread, or atop your squash soup. Delicious on a grass-fed beef or black bean burger. Addictively spiced, but without heat. Raw milk.

Dinner on the Farm!

A summer evening… the wind rustling through leaves, the gently munching cows in tall grass, and barn swallows swooping across the pastures…

There is nothing quite as satisfying as eating a chef’s dinner outside on the farm… meeting the farmers, hearing the love of good food and farming from the man who cooks and the folks who grow and make your food. Sit with friends, old and new, and share a well made meal as the moon rises and the fireflies start their evening dance.

Join us on July 6th when Chef Barry Sexton creates a five-course evening to remember with Cherry Grove Farm cheeses, eggs and meats, and fresh produce from Abe’s Acres. Enjoy a short farm tour, cocktail hour with artisan cheese board, and five grass-fed courses crafted and presented by Chef Sexton of The Rooted Affair.

More details and tickets are available here, at The Rooted Affair’s website


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
MENU