Your Local Everything

Dine on the Farm Garden and 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.

Our friends will tap their culinary traditions, creating a soul-satisfying menu with a modern twist, using Cherry Grove Farm’s farmstead cheeses and grass-fed lamb, and the wide bounty of local 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. The variety of dishes includes . Look forward to Saag Paneer with farm-foraged greens,  Persian Jeweled Rice, Aloo Gobi with Mutter, Masala Roasted Jersey Corn, Fatoush Salad with pomegranate and a hoeny 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.

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

Notes from the Vat

OOOOOOOOOUUUMAMMMI…

Lady Miss Keir gets it, do you hear it? Ooooummmmammmi, OOOOUUMAMI.

That’s right, Oooumami is back. Notes of cauliflower, beef, asparagus, cannellini bean, sour cream and mushroom dip – a real spring ringer of a raw milk bloomy! Get it while the getting is best.

THIS WEEK IN CHEESE:
Oooumami: Gorgeous raw milk, mixed bloomy rind cheese. Tall and delicious. Raw milk.

Herdsman
Working on December batches now. These wheels are surprising us (go hay milk!) with classic tomme flavors and textures. An array of flavors that range from oregano and heavy red sauce to garden fresh carrots and beets to lemon and malt!. Raw milk.

Havilah
October and November 2016 batches. Can’t stop and won’t stop, this cheese is a flavor bomb and it makes no apologies. Current tasting notes include: pineapple, beef broth, grass, caramel and an array of allium flavors. These batches are heavier on the savory side. Raw milk.

Toma
January wheels now available. These wheels are kind of blowing us away. Insanely decadent texture with a rin that makes an absolutely indelible impression. Our tasting notes included everything from alliums, shellfish and ballpark peanuts to mango! These are some special batches. Raw milk.

Rarebird
Not many wheels. The flavor is typical Rarebird: gamey meat, peanutty, funky butter and wild mushrooms. Raw milk.

We’re currently washing a handful of these Rarebirds in this radically tart lil beer from Allagash for our friends at Tria Taproom in honor of upcoming Philly Beer Week!


Buttercup Brie
We’ve got a seriously tiny stock of Brie available at the moment. First come, first serve. More is on the way. Pasteurized milk.

Don’t Worry, Brie Happy! 
Always grateful for your support.

Eggs-celent deal!

The days are getting longer and our chickens are feeling the warmth. Lots of eggs available for our customers!
In fact, from Wednesday morning (March 14, 10am) until Sunday evening (March 18, 5pm) we are running a “Spring is coming, I swear it” promotion.
 
Buy 2 dozen or more of our farm eggs and get 25% off your egg purchase.
 
Remember, fresh eggs will last up til 2 months in your refrigerator.

Flash Sale this weekend!

Saturday, Feb 24th and Sunday, Feb 25th only!
(while supplies last)
 
Pumpkin Ravioli & Bette Davis Eyes.
10% off when bought together.
 

      

Recommended Recipe from Michelle:

Pumpkin Ravioli with a Brown Butter Sage Sauce and crumbled Bette Davis Eyes
 
 
 
4 Tablespoons butter
1.5 teaspoons dried or 1 Tablespoon fresh chopped sage
1/4 tsp salt
1/4 tsp pepper
1 package Nicola’s Pumpkin Ravioli

1/2 cup crumbled Bette Davis Eyes

In medium frying pan over medium-high heat, melt the butter. Saute until it turns golden brown. Lower heat. Do not let burn. Add sage, salt and pepper and mix together letting flavors meld. Turn off and hold.
 
Cook ravioli as directed, and as they finish, remove from water with a slotted spoon that allows revioli to drain. Add ravioli to the browned butter sauce, turning heat up to medium. Toss gently to heat and coat thoroughly. Sprinkle with crumbled Bette Davis Eyes and serve.
 
 

Holiday Notes from the Vat

Kohlrabi the cow says to eat more cheese.!
Hello, hello. Ho Ho Ho. Happy holidays. Its the countdown to Christmas (and New Years)! 

Hopefully, this finds you adequately egg-nogged and ready to face what is undoubtedly one of the busiest times of the year. But fret not, we have some deliciously special holiday offerings to share with you, your friends, and loved ones. Give a warm season’s greetings to the return of Rarebird and Bette Davis Eyes!

 

 

CHEESE! CHEESE! CHEESE! 

The Unctuous Rarebird

Rarebird: The cheese that definitely keeps on giving! First of all, the paste is unctuously buttery, it literally melts in your mouth. AND THE FLAVOR! Our tasting notes include everything from beef stock and mushrooms to shell fish and broccoli rabe. Every bite offers something different with flavors about as episodic as Star Wars. This is a beautifully complex batch that’ll go perfectly with everything Holiday. Raw.

Buttercup Brie: The return of everyone’s favorite. Grassy, buttery, decadent! Why be nice when you can be naughty? Pasteurized.

Mooncakes, Mooncakes, 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. PLUS, we’ve added a dash of vegetable ash mixed with a delicate dusting of smoked paprika in the background. What you’ve got here is the unctuous butteriness of our standard Buttercup, plus an intriguingly earthy, mushroomy, vegetal finish. Distinctly cavey-mushroomy, it’s like going spelunking in a cavern with pleasing mushrooms and sea of butter underneath you. Mhmmmm….sea of butter.  Pasteurized.

Toma Birra
Similar to Herdsman but with a frat party, hoppy-edge from the lager used in the wash. Sharp n sweet, flaky texture. Late June milk, a lil slice of summer party. Raw Milk.

blue-veined cheese

A rustic blue, our Bette Davis Eyes

Bette Davis Eyes
This is a decidedly rustic blue. Did someone say Ovaltine?! Fudgy texture with a host of malty notes and overtones of earthiness and slate. This would be great partner to the dark beers of winter or a port wine.  Try on a broiled cheesey toast with mushrooms and thyme.
Raw Milk.

 

Herdsman
Available now in petite, personal-sized wheels made in late July. They’re dense and cheddary in texture, with that nutty, grassy tang that everyone loves about Herdsman. A little taste of summer to brighten up the impending chill. Notes of candied lemon and horseradish. Raw milk. 

Havilah
This cheese just gets better and better over the years. Pictured below are some tasting notes from recent Official Tasting Panels. Raw Milk.

 

Full Nettle Jack, Lawrenceville Jack, Jack Reserve, and what will likely be your only week chance at Abbruzze Jawn till May/June.
HOOO HOOO HOOOO! Merry Christmas and Happy Jack. The rare and the illusive make a special Holiday appearance for one week (maybe two) only. Get them while you can for your  holiday cheese plates, or you’ll start the new year full of regret. Raw Milk.


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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