American Cheese Society

Its (Cheese) Awards Season!

Salutations, cheese lovers! What an exciting week we had here at Cherry Grove Farm! We just sent out our entries to the American Cheese Society competition, where over 2,000+ cheeses from around the country are judged, and the highest scoring cheeses win awards. (We’ve won several!)
You can see more about the judging process here.

In order to choose our entries, we spent the last week hand selecting the most beautiful wheels from various batches of our cheeses, all of which were then taste-tested and critiqued by our cheesemaking staff, so we could winnow the field to those we are most proud of and feel have the best chance of winning.

In past year’s we have won blue ribbons for our Buttercup Brie, Lawrenceville Jack Reserve, and Abruzze Jawn, and a Silver Medal for Rarebird. Here’s hoping we come home with some 2019 winners!

summer and winter milk rarebirds
Winter and Summer Milk Rarebirds

A tale of two Rarebirds…. The beauty of raw farmstead cheeses is how they vary season to season.

We pulled these two beauties for this last batch tasting to choose ACS entries. You can see just how different this little cheese is when made with summer milk versus winter milk… textures change, flavors change, even the color changes!

Hoping our Rarebird soars this awards season!

A Blue Ribbon for Cherry Grove Cheesemaking

Another Blue Ribbon Cheese for Cherry Grove Farm

We are proud to announce that “Abruzze Jawn” was a blue-ribbon winner for Cherry Grove Farm at the 2015 American Cheese Society Conference Awards on July 31,

Customers this earlier this summer were introduced to this meaty, smoky cheese through the farm store and local farm markets.  “A simple Jack recipe allows the quality of the grass-fed milk to shine and creates a backdrop for our seasonal line of flavored cheeses,” said Head Cheesemaker, Paul Lawler. “Our ‘Abruzze Jawn’ is a blend of six different smoked and sweet peppers with green peppercorns that harmonize to give the cheese robust, salami-like flavors.”


Farmstead cheeses are all about terroir, the unique flavors imparted by the land and forage of a specific place. Fittingly, the name “Abruzze Jawn” also reflects the local terroir. “Abruzze Jawn was named, firstly, because it tastes like salami,” offered Jamie Png, cheesemaker at Cherry Grove Farm, “And secondly, because Jack is short for John, and ‘Jawn’ is short for everything.”

‘Jawn’ is Philadelphia slang for a thing, or anything you cannot recall the word for at a moment. It is also the Philadelphia pronunciation of the name John, of which Jack (as in Monterey Jack) is a diminutive. These cheesemakers know their stuff.

This is the third blue ribbon for Cherry Grove Farm in three years. We previously won blues for our Buttercup Brie and Lawrenceville Jack Reserve cheeses.

Come in to the farm store for a taste, we will be sampling Abruzze Jawn all week!

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