CGF Staff

The Producers



Anna Reinalda
Dairy Manager-in-Training

Anna has been with the farm for a few years and has been our face at quite a few farm markets, while milking and working with the animals. We are thrilled to have her using her skills to focus on our cows.

Favorite Cherry Grove Farm cheese:  Harvest Tomme

Andrew w the Cows

Andrew contemplating the cows

Andrew Insua
Farm Manager: Dairy Cows, Cattle, Pigs, Sheep, and Chickens

An archaeologist by profession, Andrew’s interest in farming and herding bloomed while on a dig in Turkey. On the farm, he digs Princeton Radio while milking the cows.

Favorite Cherry Grove Farm cheese:  Lawrenceville Jack

The Cheese-makers

Paul Lawler

Paul Lawler in repose

Paul Lawler
Head Cheese-maker and Wholesale Sales

Most often found in the cheese room scrutinizing milk, probing PH values, and chasing curd. Currently really excited about the renovations to our aging rooms that will allow us to hone in on our line. Enjoys any well-made cheese, dense with flavor, particularly partnered with equally fine ales. 

Favorite Cherry Grove Farm cheese: Trilby

Sean Fitzgerald, on the job.


Sean Fitzgerald

A one-time cheese monger, Sean has a fine arts degree from Yale. His love of all things cheese brings him to our little cheeseroom. Sean’s sense of adventure means culinary experimentation.

Favorite Cherry Grove Farm Cheese: Rarebird and Bette Davis Eyes

The Cottage Folk


Our Teachers
(click here to meet the teachers!)

We are luck to have a number of dedicated and talented chefs, educators, and crazed foodies who teach and assist our classes.

Kathy with an original “Oliver” holiday wreath

Kathy Simon

Retail Sales and Marketing

With a theater degree and an entrepreneurial spirit, she is most often found with her camera documenting life on the farm. Speaks Italian and loves to practice.

Favorite Cherry Grove Farm cheese: Havilah


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